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Tillamook extra Sharp White Cheddar Mac and cheese

Tillamook Extra Sharp White Cheddar Mac and Cheese

When planning content, I generally check the specialty cheese section of our grocery store when shopping for mac and cheese fodder, completely ignoring the regular cheese section by virtue of which one I reach quicker. Unfortunately for all of us, I’ve been glossing over a very special cheese. Tillamook Extra Sharp White Cheddar Mac and Cheese is everything a bowl of comfort food deserves to be.

I couldn’t even tell you how we discovered the Hellmann’s drizzle sauces, but they’re one of my favorite things to use in the kitchen. They are an easy way to add a punch of flavor to any dish without extra effort (or dishes!) It’s hard to pick a favorite, but the chile honey sauce is such a beautiful blend of spicy sweet goodness that enhances any dish.

Note: This article contains affiliate links to products that I love and use to make mac and cheese in my own kitchen. When you click links here and make a purchase, I receive a commission at no additional cost to you. For more information, see my Affiliate Link Policy here.

This recipe features several of my favorite things in the pantry. Crushed Ritz Crisp and Thins leftover from a charcuterie board, Hellmann’s Honey Chile Drizzle Sauce, and Parmesan. This Tillamook Extra Sharp White Cheddar mac and cheese is a beautiful blend of strong flavors that work in harmony with each other into a dish to be proud of.

Tillamook extra Sharp White Cheddar Mac and cheese

Tillamook Extra Sharp White Cheddar Mac and Cheese Recipe

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Uncategorized
Servings 4 servings


  • 16 oz Pasta
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 3 cups Whole Milk
  • 1 Cup grated
  • 1 cup grated parmesan cheese
  • salt to taste


  • Prepare the pasta according to package directions.

Prepare the sauce

  • Pre heat your milk in the microwave for 45 seconds – just enough to take the chill out of it.
  • Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
  • Mix in flour. Cook it for a minute while stirring constantly
  • Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined. 
  • Once all of the milk is added, cook for a few minutes while whisking it. Do not let it boil. You will feel the sauce start to thicken. It’s ready for cheese when you rub a small amount between your fingers and it feels silky.
  • Remove from heat and stir in your cheese until it’s melted and mixed into the sauce.
  • Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little salt to bring out the flavor.
  • Combine the pasta and sauce.


  • Plate your mac and cheese and top with crushed crackers.
  • Drizzle a generous helping of the chile honey sauce across the top.

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