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recipes
You can help fight hunger by purchasing Tillamook® Cheese throughout the Food Drive. Here are some creative ways to use Tillamook® Cheese Products in your everyday cooking!
The Ultimate Comfort Food Macaroni and Cheese
Homey and traditional, this delicious take on macaroni and cheese uses a creamy mix of Tillamook® Cheese’s Vintage White Extra Sharp Cheddar and Swiss cheeses and is topped with buttery, crunchy homemade breadcrumbs.
Ingredients:
- 12 tablespoons (1 1/2 sticks) unsalted Tillamook® butter, plus more for dish
- 3 cups (about 1/2 loaf) good white crusty bread, cut into 1/4 to 1/2 inch pieces
- 4 cups half & half (a quart)
- 1 cup milk
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground or whole red pepper flakes, or to taste
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried
- 2 cups Tillamook® Vintage White cheese, shredded
- 2 cups Tillamook® Sharp Cheddar cheese, shredded
- 2 cups Tillamook® Swiss cheese, shredded
- 1 1/4 cups romano cheese, shredded
- 1 lb large macaroni with grooves
Instructions:
Preheat oven to 325 degrees F. Butter and set aside a 9 x 13-inch casserole dish, pull out half & half and butter (both should be about room temperature). Place bread in a medium bowl. In the microwave, melt 4 tablespoons butter and 1/2 teaspoon garlic powder. Pour butter into the bowl with bread and toss. Set bread crumbs aside.
Melt 6 tablespoons butter in a large sauce pan (enough to hold 10 cups) over medium heat. When butter melts add flour. Cook, whisking, 1 minute. While whisking, slowly pour in milk and add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon red pepper, 1/2 teaspoon garlic powder and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in 2 cups Tillamook® Sharp cheddar, 1 cup Tillamook® Vintage White, 1 cup Tillamook® Swiss and 1 cup romano; set cheese sauce aside. Blend the remaining cheese together.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is just slightly undercooked. Transfer macaroni to a colander, rinse under cold running water, and drain well. Add salt and pepper to taste and add 2 tablespoons butter. Stir the cheese sauce into macaroni.
Pour mixture into 9x13-inch dish. Sprinkle remaining 1 cup Tillamook® Vintage White Cheddar, 1/2 cup Tillamook® Swiss and 1/4 cup romano, add bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes.
Herbed Tomato Cheese Toasts
These convenient toasts deliver a winning combination of creamy and crunchy. Perfect as an appetizer or snack.
Ingredients
- 10 (1-inch) slices Italian bread
- 20 ounces (5 cups) shredded Tillamook® Extra Sharp Cheddar Cheese
- 10 slices plum tomato or 5 slices ripe tomato, halved
- Salt and freshly ground pepper
- 1/2 cup fresh thyme, basil, dill or Italian parsley, minced
Instructions:
Preheat oven to 400 degrees F. Place bread slices on baking sheet. Sprinkle with half of cheese; place tomato slices on cheese. Sprinkle lightly with salt and pepper and sprinkle with minced herbs. Top evenly with remaining cheese. Bake until edges of toast appear toasted and cheese is melted, 8 to 10 minutes. Makes 10 toasts.
Southwest Chili Burger
Spiced up with chili powder, cilantro and our Tillamook® Pepper Jack Cheese, this version of America’s favorite sandwich delivers a flavorful zing that both comforts and invigorates.
Ingredients
- 2 pounds ground beef chuck
- 1/2 cup fresh cilantro, minced
- 4 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1-1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound sliced Tillamook® Pepper Jack Cheese
- 8 hamburger buns
Instructions
Garnishes: Guacamole or sliced avocado, tomato and onion; lettuce; pickled jalapeno slices or peppercorns.
Combine meat, cilantro, chili powder, cumin, salt and pepper in a large bowl and mix well. Form 8 equal patties, about 3/4-inch thick.
Broil, grill or pan-fry burgers until desired doneness, about 4 minutes per side for medium. Arrange cheese slices evenly over burgers during final minute of cooking time. Serve in buns with desired garnishes. Makes 8 servings.
Cheddar, Pear and Walnut Salad with Pear Vinaigrette
The robust Tillamook® Sharp Cheddar and mellow Monterey Jack beautifully frame the juicy, sweet flavor of the Bartlett pears. Your guests will never forget this one!
Ingredients
- 3/4 cup coarsely chopped toasted walnuts*
- 2 firm but ripe Bartlett pears, peeled, cored and sliced
- 6 handfuls Boston or Bibb lettuce, torn into large pieces
- (6 ounces) crumbled Tillamook® Vintage White Extra Sharp Cheddar Cheese
- Pear vinaigrette (recipe follows)
Pear Vinaigrette:
- 1 firm but ripe Bartlett pear, peeled, cored and quartered
- 1 tablespoon walnut oil
- 3 tablespoons olive oil
- 4 teaspoons sherry vinegar
- 1/2 teaspoon balsamic vinegar
- 1/8 teaspoon salt
Instructions:
For Vinaigrette, In blender or food processor, puree together pear, oils, vinegars and salt. Makes 3/4 cups
In large bowl, toss walnuts, pears, and lettuce with dressing. Divide among 6 plates and garnish with crumbled cheese. Serves 6
*To toast walnuts, spread on baking sheet and bake at 325º for 10-12 minutes. Let cool.
For More Recipes, Click Here
For Wine & Cheese pairing information, Click Here
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