On trips to the coast my parents would stop the station wagon at the cheese factory to follow the steps that the milk took from liquid to curd to sliced chunks which were finally pressed into logs, aged and dipped in wax (now wrapped in plastic) to be displayed on refrigerated shelves.
Best cheese for mac and cheese tillamook mac#
Molten and gooey inside grilled cheese sandwiches, grated into mac and cheese and melted over just about anything you can think of, its bright orange hue has been a color theme weaving through my life. Since childhood I've been a fan of Tillamook cheese. Their packaging says "Thank you for buying Tillamook and keeping our family farms strong."
Plate up, topping with additional black pepper if you would like." As Oregonian as a lumberjack sharing a craft beer with a beaver, no one does cheese like Tillamook." - New Seasons sale flyer Taste and season with salt and freshly ground pepper to taste.Īdd the pasta into the sauce and stir well to coat and combine.
Best cheese for mac and cheese tillamook plus#
I hope you enjoy this mac and cheese as much as we did! IngredientsĦ cups Vegetable Stock (feel free to use bouillon or Better than Bouillon and water)Ħ40 grams (5 cups) Tillamook Medium Cheddar Cheese (Shredded)ģ.5 ounces (about 6 tablespoons) Tillamook White Cheddar Cream Cheeseġ teaspoon freshly ground black pepper Directionsīring macaroni pasta and vegetable stock to a boil and boil until al denteĭrain the pasta over a bowl or measuring cup to catch the pasta water (stock), leaving the pasta in the colander in the sink as you make the sauce.Ĭombine 2 cups plus 2 tablespoons of the pasta water (stock), medium cheddar, and cream cheese in the pot you used to boil the pasta on medium heat, stirring until completely combined. It’s a little different and does not hold over as well as a roux-based cheese sauce would, but it gave us that Velveeta like texture we were looking for in this mac. For this reason, we start the pasta in a smaller quantity of cold stock and then use the resulting silky, starch rich pasta water as our base to melt the cheese into. I chose to use some of my favorite high quality dairy products from Tillamook to keep the ingredients a bit more wholesome and real.Īnother major difference in this mac and cheese is the omission of a roux- where we would typically combine flour, butter, and milk to create a pasty base to melt the cheese into. But at home in Oregon? It just felt wrong to bring processed cheese food into my own kitchen. There’s really nothing else like it- shelf stable, hydrogenated oil based “cheese” that coats noodles (and your mouth) in its own particular way, and that ooey gooey melty texture are immediately what come to mind.
When you’re in Texas (or really anywhere in the Southern states), Velveeta is a mainstay in macaroni and cheese.
The food and culture definitely did not disappoint, and we had some of the best macaroni and cheese and brisket from Terry Black’s BBQ! With Memorial Day and backyard barbecue season upon us, I created this mac and cheese recipe in an attempt to recreate the fantastic flavor and lighter texture of their mac for us to enjoy here in Oregon, with a few intentional differences from Terry Black’s.
Back in December 2019, we traveled to Austin, Texas for a weeklong getaway.
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