Tillamook Aged Cheddar Macaroni And Cheese Recipes

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TILLAMOOK AGED CHEDDAR MACARONI AND CHEESE



Tillamook Aged Cheddar Macaroni and Cheese image

I needed to make Mac and Cheese for a lot of people and chose to adapt a recipe I found here to make the sauce. I got rave reviews!!! The sauce freezes like a champ and can be used over cauliflower, broccoli, or to make scalloped potatoes. It could also be a form of Welsh Rarebit or thinned to be an excellent cheddar soup. Please remember this make enough sauce for many dishes. Preparation and cooking times listed are approximate

Provided by davinandkennard

Categories     Cheese

Time 45m

Yield 15 cups, 30 serving(s)

Number Of Ingredients 10

9 cups whipping cream
4 lbs tillamook extra sharp white cheddar cheese, grated
1 cup all-purpose flour
12 ounces butter
6 cups fresh breadcrumbs
6 teaspoons coleman's dry English-style mustard
1/4 teaspoon nutmeg
salt
pepper
2 (16 ounce) packages elbow macaroni, cooked al dente

Steps:

  • In a large saucepan whisk together the whipping cream, flour and butter.
  • Heat and whisk continuously until the sauce thickens, boils and is smooth.
  • Allow to simmer and additional two minutes.
  • Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
  • Continue to stir constantly until the cheese is melted and the sauce is smooth.
  • Add amount of sauce needed to the still warm al dente elbow macaroni.
  • Allow to stand for at least an hour before baking.
  • Preheat your oven to 350 degrees.
  • Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
  • Bake until bubbling through and the bread crumb topping is browned.
  • Freeze remaining sauce.

Nutrition Facts : Calories 794.8, Fat 57.5, SaturatedFat 35.4, Cholesterol 185.8, Sodium 628.2, Carbohydrate 45.8, Fiber 2.2, Sugar 2.4, Protein 24.3

FLEMING'S STEAKHOUSE CHIPOTLE CHEDDAR MACARONI AND CHEESE



Fleming's Steakhouse Chipotle Cheddar Macaroni and Cheese image

Is there anything at Fleming's Steakhouse that isn't just wonderful? If it wasn't so expensive I'd eat there more often but when you can make it at home for a fraction of the cost, why not? This was posted in our local newspaper and its directly from the executive chef Russell Skall.

Provided by Zephs Wife

Categories     Cheese

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb pasta (cavatappi or curly)
2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup onion, 1/2-inch dice
1/2 cup unsalted butter (1 stick)
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups half-and-half
2 teaspoons kosher salt
1 teaspoon white pepper (ground)
3/4 lb smoked cheddar cheese, grated
1/4 lb cheddar cheese, grated
1 tablespoon vegetable oil
1 teaspoon dried chipotle powder (chipotle chili powder)
3/4 cup panko breadcrumbs

Steps:

  • Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes
  • Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
  • Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minute.
  • Add flour and cook 1 - 2 minute but do not brown.
  • Add cream, half and half, kosher salt and white pepper.
  • Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute Blend cheese into sauce and add cooked pasta.
  • Pour pasta and sauce into a 9 x 12" baking dish. Reserve.
  • In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
  • Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.

Nutrition Facts : Calories 953.6, Fat 67.7, SaturatedFat 40.2, Cholesterol 205.3, Sodium 1515.5, Carbohydrate 60.1, Fiber 2.8, Sugar 3.3, Protein 27.5

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