Tillamook cheddar mac and cheese is a creamy stovetop pasta made with sharp cheddar, a simple milk-based sauce, and tender macaroni. Tillamook cheddar brings a pronounced, savory flavor, while a little Monterey Jack helps the sauce melt smoothly; serve it straight from the pot for an easy lunch or comforting side.
Ingredients
- 12 oz (340 g) elbow macaroni
- 4 tbsp (56 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- 2½ cups (600 ml) whole milk, warmed slightly
- ½ cup (120 ml) evaporated milk
- 1 tsp (5 g) Dijon mustard
- ½ tsp fine salt, plus more for the pasta water
- ¼ tsp black pepper
- ¼ tsp smoked paprika, optional
- 3 cups (340 g) Tillamook sharp cheddar, freshly grated
- 1 cup (113 g) Monterey Jack, freshly grated
Instructions
- Bring a large pot of water to a boil. Salt it generously, add the macaroni, and cook according to the package directions until just al dente. Before draining, reserve ½ cup (120 ml) of the pasta water. Drain the macaroni without rinsing it.
- While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute, until the mixture looks smooth and smells lightly toasted. Do not let it brown deeply.
- Pour in the warm whole milk gradually, whisking as you go to prevent lumps. Add the evaporated milk and continue whisking. Cook for 3–5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
- Turn the heat to low. Whisk in the Dijon, salt, pepper, and smoked paprika, if using. Add the grated cheddar and Monterey Jack a handful at a time, stirring until each addition melts before adding the next. Keep the sauce below a simmer; boiling can make cheese sauces oily or grainy.
- Add the drained macaroni and fold until evenly coated. If the sauce is thicker than you like, stir in reserved pasta water a tablespoon at a time. Taste and adjust the seasoning. Serve hot while the sauce is at its creamiest.
Tips
- Grate the cheese yourself. Pre-shredded cheese is often coated to keep the shreds separate, which can make a smooth sauce harder to achieve. A box grater or food processor works well.
- Use gentle heat. Once the cheese goes in, keep the pan on low and do not let the sauce boil. If it starts bubbling, move it off the burner and stir until the bubbling stops.
- Adjust thickness with pasta water. The starch in the reserved water can help loosen the sauce while keeping it cohesive. Add it gradually; milk also works, but may make the finished sauce less glossy.
- Season the water and taste at the end. Salt in the pasta water seasons the macaroni, but cheddar can already be salty. Taste the completed dish before adding extra salt.
Serving Suggestions
Serve the macaroni as a main dish with a crisp green salad, steamed broccoli, or roasted vegetables to balance its richness. As a side, it pairs well with grilled chicken, baked fish, or a simple sandwich. For a crunchy finish, spoon it into bowls and scatter toasted breadcrumbs over the top just before serving. Add the crumbs at the table so they stay crisp.
Variations
Use a different Tillamook cheddar: Medium cheddar gives a milder, softer flavor; extra-sharp cheddar tastes more assertive and can make the sauce slightly less smooth. If using extra-sharp, keep the Monterey Jack in the recipe to help with melting.
Add vegetables: Stir in 1 cup (150 g) cooked peas, steamed broccoli florets, or sautéed mushrooms with the pasta. Cook vegetables separately until tender before adding; raw vegetables may release water and dilute the sauce.
Add a crisp topping: Heat the oven to 375°F (190°C). Transfer the finished macaroni to a greased 2-quart (1.9 L) baking dish, top with ½ cup (30 g) breadcrumbs tossed with 1 tbsp (14 g) melted butter, and bake for about 12–15 minutes, until hot and lightly browned. The sauce will be firmer and less loose than the stovetop version.
Make it gluten-free: Use gluten-free elbow pasta and replace the all-purpose flour with an equal amount of a measure-for-measure gluten-free flour blend. Follow the pasta package’s cooking time, since gluten-free pasta can soften quickly.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered, shallow container within 2 hours of cooking. Keep for 3–4 days. For longer storage, freeze in an airtight freezer-safe container for up to 2 months; thaw overnight in the refrigerator. The pasta may be softer after freezing.
Reheat a portion gently in a saucepan over low heat with a splash of milk, stirring often, or microwave it covered in short intervals, stirring between each. Add more milk as needed to loosen the sauce. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Do not leave cooked macaroni at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use only Tillamook cheddar?
Yes. Replace the Monterey Jack with 1 cup (113 g) more Tillamook cheddar. The flavor will be stronger, and the sauce may be a little less silky, especially if you choose extra-sharp cheddar.
Why did my cheese sauce turn grainy?
It may have become too hot, or the cheese may have been added all at once. Take the pan off the heat, whisk gently, and add a small splash of warm milk. Avoid boiling the sauce after the cheese is added; a grainy sauce may improve, though it may not become perfectly smooth again.
Can I make it ahead?
This is best immediately after cooking, when the sauce is loose and creamy. You can grate the cheese and measure the ingredients ahead, but for the best texture cook the pasta and sauce just before serving. If reheating a prepared batch, add milk and warm it gently.
Can I use a different pasta shape?
Yes. Small shells, cavatappi, or rotini work well because their curves and ridges hold sauce. Use the same 12 oz (340 g) dry quantity and cook according to the package directions until al dente.
Is evaporated milk necessary?
No, but it contributes body and helps the sauce stay creamy. Replace it with ½ cup (120 ml) whole milk if needed; the sauce will be a little thinner, so add the reserved pasta water sparingly.
Can I bake the whole recipe?
Yes. Follow the baked variation above, but transfer the macaroni while the sauce is still slightly looser than you want; it thickens in the oven. Bake only until hot and the topping is golden to avoid drying out the pasta.
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