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.
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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 Recipe
Ingredients
- 16 oz Pasta
- 3 tbsp Butter
- 3 tbsp Flour
- 3 cups Whole Milk
- 1 Cup grated
- 1 cup grated parmesan cheese
- salt to taste
Instructions
- 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.
Toppings
- Plate your mac and cheese and top with crushed crackers.
- Drizzle a generous helping of the chile honey sauce across the top.