TILLAMOOK CHEESE RECIPE RECIPES
TILLAMOOK AGED CHEDDAR MACARONI AND CHEESE RECIPE - CHEESE ...
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
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 15 cups, 30 serving(s)
Number Of Ingredients 10
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, FatContent 57.5, SaturatedFatContent 35.4, CholesterolContent 185.8, SodiumContent 628.2, CarbohydrateContent 45.8, FiberContent 2.2, SugarContent 2.4, ProteinContent 24.3
TILLAMOOK VINTAGE WHITE CHEESE FONDUE RECIPE - FOOD.COM
Found this on the Tillamook website and am putting it here for safe keeping. I havent found a fondue recipe that calls for champagne before and am looking forward to trying this.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180 degrees. Place bread in oven for 3 to 5 minutes to dry out slightly. Remove and set aside.
- In a large saucepan, simmer champagne until it reduces to 1/2 cup. Add cream and return to simmer.
- Toss shredded cheese and cornstarch together and fold into champagne and cream mixture. Add white pepper. Stirring until smooth and blended.
- Serve in a fondue pot surrounded by cubed bread.
Nutrition Facts : Calories 1017.4, FatContent 79.7, SaturatedFatContent 49, CholesterolContent 276.7, SodiumContent 873.6, CarbohydrateContent 46, FiberContent 2.4, SugarContent 1, ProteinContent 24.1
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