Tillamook Elegant Monterey & Shrimp Mac & Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Picked up this recipe at Tillamook cheese factory in Tillamook, Oregon. It's from Priscilla Yee, the Regional 2005 Mac & Cheese recipe Contest winner. The original recipe calls for 1/2 cup plain bread crumbs mixed with 2 Tbsp. of butter and 1/3 cup chopped toasted hazelnuts. You are supposed to bake it for 20-25 minutes with the crumbs and nuts but I didn't care for the bread crumb texture and couldn't find hazelnuts in Wyoming, and with my minor changes, you can prepare the entire dish on the stovetop! Ingredients:
8 ounces rotini pasta |
3 tablespoons butter |
1 garlic clove, minced (1 tsp from a jar) |
1/4 cup flour |
1/2 teaspoon salt |
2 cups whole milk |
1 1/4 cups extra-sharp cheddar cheese, shredded |
1 1/4 cups monterey jack pepper cheese, shredded |
1 cup cooked small shrimp, peeled |
1 cup quartered artichoke heart, diced |
1/3 cup chopped sun-dried tomato packed in oil, drained |
1 teaspoon lemon zest (can substitute 2 tsp. lemon juice) |
Directions:
1. Cook pasta according to directions on package and drain.
2. In medium saucepan, melt butter over medium heat.
3. Add garlic and cook 30 seconds. Remove from heat.
4. Stir in flour and salt until flour is no longer white.
5. Gradually stir in milk and bring to a boil, stirring constantly.
6. Cook one minute more when boiling (still stirring). Will start to thicken.
7. Remove from heat and add remaining ingredients.
8. Stir in pasta and enjoy!
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