Pour into a lightly greased 9" x 13" baking pan. Gently fold in roasted butternut squash and crumbled goat cheese. Mix cooked cavatappi, cheese sauce and pancetta together in a large bowl.Add 1 teaspoon black pepper, or add to taste. Stir in 1-1/2 tablespoons of chopped sage. Stir in 2 cups of cheese and stir until melted. Add milk and cream in a slow, steady stream, whisking constantly until smooth. Add flour and, stirring constantly, cook approximately 2 minutes or until golden brown. On the stovetop, cook the pancetta over medium heat in a skillet for 6 minutes.Add cavatappi and cook approximately 8 minutes or until al dente. Remove when squash is tender and caramel brown. Bake for 20 minutes, stirring once halfway. Spread squash pieces in a single layer on a cookie sheet. In a large bowl, toss butternut squash pieces with olive oil.1/2 cup Tuscan blend shredded cheese mix.1 tablespoon unsalted sweet cream butter.2 cups Tuscan blend shredded cheese mix.*Cavatappi are short (1-inch) tubular corkscrew or spiral-shaped pasta, native to southern Italy. 1 butternut squash (approximately 2 pounds), peeled and cubed into 1-inch pieces.This recipe was created by Veronica Vadakan, the Portland Regional 2007 Winner and and First Runner Up in the 2008 Grand Finale.
In fact, most award-winning recipes use other shapes. WHEN YOU THINK “MAC & CHEESE,” THINK BEYOND ELBOW MACARONI. When you’re done with these, check out the 2006 winners and the 2008 winners. If you have a recipe that’s a national contender, check with Tillamook Cheese for the next date and competition rules.Įach award-winning recipe is on a separate page. We’re thrilled to present the 2007 winners. Cut into 8 portions and serve warm.Product Reviews / Main Nibbles / Pasta Gourmet Macaroni And Cheese Recipes Award-Winning Mac & Cheese So Good, You’ll Want To Throw A Party To Make Each RecipeĮach year, we publish an incredible collection of award-winning macaroni and cheese recipes from Tillamook’s annual competition. Remove from the oven and allow to rest for at least 15 minutes.Place in the oven for at least 20 minutes (until golden crispy brown) and broil for about 2-3 minutes to get a nice golden crust if necessary.Sprinkle the remaining mozzarella on top. Level the first layer with a spatula and fill with the creamy pasta. Pour the tomato sauce into the bottom of the dish. Grease a large baking dish with the remaining butter (for easy clean up).You might have a bit of leftover sauce (you can store it in the freezer for future use). Add more sauce until it’s completely coated. Pour half the amount of the sauce over the cooked pasta and mix well. Let the sauce rest until it’s time to assemble the dish. Add the cheeses (except reserve about ½ cup mozzarella cheese for the topping). Increase the heat continue cooking, stirring constantly, for about 5 minutes. Stir until well incorporated and add the milk in 3 stages. The flour should absorb the butter and form a paste. Keep stirring manually with a whisk for approximately 3 minutes. In a saucepan, melt 8 tablespoons of butter over medium-low until it’s almost brown but you don’t want the butter to burn.Return the pasta, add a small mound of butter and sauté for 1 minute. Add 1 tablespoon oil to the pot used for the pasta. When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about ⅓ cup to ½ cup of pasta water and drain the pasta (do not rinse) into a large colander. For the pasta: Cook according to package instructions.Cover and let it sit for about 15 minutes. Lower the heat and let the flavors blend, stirring frequently. Stir well add honey and add both cans of tomatoes. Add the vegetarian protein crumble and separate the bits and pieces. Increase the heat, add 2 cloves garlic and cook until lightly golden. Add the onion and sprig of thyme and cook over low heat for about 8 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. Heat about 2 tablespoons oil in a large pan.1½ cups mozzarella cheese, freshly grated.4½ cups milk, warmed for 2 minutes in the microwave.2 tablespoons fresh thyme, coarsely chopped.1 (14.5-ounce) can fire-roasted tomatoes.1 (12-ounce) package veggie protein crumbles (or ground beef).1 (16-ounce) package macaroni pasta, cooked.
Goat cheese mac and cheese recipe microwave for mac#
Ingredients for Mac and Cheese Shepherd’s Pie Recipe
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