Tillamook Southern Baked Macaroni & Cheese
Add to CollectionTillamook Southern Macaroni and Cheese is the most scrumptious southern macaroni and cheese with a hint of spice, crunchy crushed garlic croutons, and melt-in-your-mouth Tillamook cheeses!
Equipment
- Casserole dish or baking dish, 9x13-inch
- Large saucepan
- Strainer
- Cooking spray
Ingredients
- 1 16-oz box macaroni shells
- 2 cups Tillamook Cheddar Blend , shredded farm style
- 1 cup Tillamook White Sharp Cheddar , shredded farm style
- ½ cup fresh parmesan , grated
- 3 cups whole milk
- ½ cup unsalted butter , (for the roux)
- 6 tbsp all-purpose flour
- ½ cup crushed garlic-flavored croutons
- 1 tbsp unsalted butter , (for the croutons)
- ½ tsp paprika
- ¼ tsp red pepper flakes , or ground chili peppers
- salt + pepper , to taste
Optional Topping
- ½ tsp dried parsley
- ½ tsp paprika
Instructions
- Preheat oven to 350° F. Spray a 9x13-in casserole dish with baking spray. Place the croutons in a plastic ziplock bag and smash into large chunks.
- Cook the macaroni shells according to the package instructions. Drain; set aside.
- In a large saucepan, melt butter over medium heat. Stir in the flour slowly to make a roux. Add the milk slowly but stir continuously. Mix in the cheese. Add red pepper flakes, salt, and pepper. Reduce the heat to a simmer and continue stirring until all of the cheese has melted and the sauce has thickened slightly. Taste test the sauce and add additional seasonings as needed.
- Spoon the cooked macaroni into the prepared casserole dish; pour cheese sauce over the top and stir well.
- Melt butter in a large skillet over medium heat. Sprinkle in the croutons and stir to brown. Top the macaroni and cheese with the browned croutons and then dust the top with paprika.
- Bake for 30 minutes; sprinkle parsley and paprika over the top and serve hot.
Notes
Did you try this recipe?Snap a few pics and mention @shaylahcoogan or tag us by using #cooganskitchen!
Tried this recipe?Let us know how it was!