Adult Mac N Cheese
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4-6 servings

Ingredient:
Pasta:
1 oz salt
1 lb (4 cups) elbow macaroni
2 tablespoon olive oil

Sauce:
2 cups (1 pint) heavy cream
½ cup cubed (3-4 oz) Tillamook Medium Cheddar Cheese
½ cup cubed (3-4 oz) Tillamook 3 Year Vintage White Extra Sharp Cheddar Cheese
½ cup cubed (3-4 oz) fontina cheese
1 cup Tillamook Triple Cheddar Shredded Cheese
1 cup Tillamook Shredded Mozzarella Cheese
1/8 teaspoon white pepper 
¼ teaspoon sea salt
1/8 teaspoon cayenne
½ teaspoon garlic powder
Optional: Panko bread crumbs, cheese cracker crumbs, Tillamook® Butter (Normal bread crumbs ok too)



Directions:
Pasta:
- Step 1: Start by bringing 2 qts of water and 1 oz of salt to a boil. Add 1 pound of elbow macaroni and cook to “al dente” (7-8min). 
- Step 2: Rinse briefly with cold water to stop the cooking process. Toss with 2 tablespoons of oil to prevent sticking.

Sauce:
- Step 1: Heat cream to just below a boil and add Medium Cheddar Cheese, 3 Year Vintage White Extra Sharp Cheddar Cheese, and fontina cheese. 
- Step 2: Add shredded Mac & Cheese blend to the cream and stir to melt. 
- Step 3: Add Mozzarella and allow to melt, then add all seasonings, stirring all the while. When all cheeses are melted sauce is ready. 
- Step 4: At this point, pour some mac sauce onto cooked noodles and toss, coating generously. Note: it will not require all the sauce – reserve for Crü Fries or use as a dipping sauce for your favorite snack (like my Gougères recipe!).


Assembly:
- Step 1: Fill, desired baking dish (spray with cooking spray first) with tossed noodles, leaving a little room at the top. At D Bar we use individual 8 oz crocks and put in 7 oz of tossed noodles. NOTE: All in full size baking dish works too.
- Step 2: Top with more Mac sauce (spreading on cold sauce is best). Optional: we top ours with a 3:1 mixture of Panko bread crumbs to ground cheese crackers tossed with a little melted Tillamook Butter. This makes for a delicious crunchy topping! 
- Step 3: To serve: Bake in a 450°F oven until warm and bubbly (an 8 oz crock takes about 10 minutes).