The Best Smoked Cheddar Baked Mac and Cheese Ever 6-8 servings. INGREDIENTS. 1lb macaroni (gluten-free if needed), cooked al dente. 12 ounces Tillamook Smoked Medium Cheddar Cheese, shredded. 8 ounces Tillamook Sharp White Cheddar Cheese, shredded. 8 ounces full fat cottage cheese. 8 ounces full fat sour cream. 1 teaspoon. Heat milk in a small sauce pan on the stove just until warm, do not boil. Melt butter in a medium pot over medium-low heat; slowly whisk in flour until smooth. Cook, whisking constantly for 1 minute. Gradually whisk in warm milk and cook, whisking for 5 minutes or until thickened. Slowly add beer and cook, whisking again constantly, 2 minutes.
Mmmm Mac and Cheese. It’s one of the favorite American meals and I am a huge fan of it myself. I haven’t had it very many different ways, and I know people have tried to improve on the classic, but I still feel that simplicity is key. Especially when you’re using a cheese like Tillamook Vintage White Cheddar. No, I don’t work for Tillamook. No, I don’t get paid any money to review or mention their products. No, I didn’t receive the Tillamook cheese for free. Yes, I do know about the fines against bloggers who don’t reveal payments or freebies from companies when they review products. So, this is just my straight up honest opinion. That’s how I work. I’ve never received anything for my reviews and I don’t believe I ever will. If I do, you’ll be the first to know and my opinion will still be as honest as it is now.
I LOVE TILAMOOK CHEESE!
And, I love mac and cheese.
So, here’s my recipe tonight for gluten free mac and cheese. Oh, and yes it is penne pasta I used, but that’s because any pasta can be used to make this delicious and easy dinner for you, your family, or your friends.
White Cheddar Mac and Cheese, with Tuna
by AmandaonMaui
1 box, 8 oz by weight, gluten free pasta
6 oz by weight of Tillamook Extra Sharp Vintage White Cheddar, diced large
5 oz by weight of sweet white onions, diced small
3 T. butter, separated
2 T. milk or dairy substitute
Salt, to taste
Pepper, to taste
Paprika, to taste
1 can of tuna, drained
Chives for garnish
Make pasta according to package directions. Hold and keep warm.
While pasta is cooking melt 1 tablespoon of butter in a small saute pan. Add in the onions and saute until translucent and slightly brown on the edges.
Over a double boiler melt the remaining butter and add in the cheese. Whisk together until all of the cheese has melted. Add in the milk and mix together. Incorporate the sauteed onions. Season with salt and pepper to taste.
Pour over pasta and lightly stir to coat.
Garnish with dried chives or fresh green onions.
Hold the tuna on the side for those who’d like to add a little protein to their meal.