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Overhead view of baked macaroni and cheese with golden top

Homestyle Baked Macaroni and Cheese (Tillamook)

Learn how to make creamy, crispy and most of all flavorful macaroni and cheese just like my aunties would make. I welcome you to learn the secret to my homestyle baked macaroni and cheese using the best cheese Tillamook. It is the most requested recipe from my family and friends.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8
Calories 580 kcal

Equipment

  • Sauce Pan
  • Stock Pot
  • Ceramic or glass Baking Dish

Ingredients
  

  • ½ c. Butter
  • 1/4 c. Flour
  • 2 c. Whole milk or Half & Half
  • 2 c.Sharp cheddar Cheese Tillamook
  • 2 c. Mild Cheddar Cheese Tillamook
  • 1 lb. Elbow macaroni
  • 1 tbsp. Worcestershire Sauce
  • 2 tsp. Ground mustard
  • 2 tsp. Paprika
  • ¼ tsp. Nutmeg
  • 1 tsp. Salt
  • 1 tsp. Pepper

Instructions
 

  • Heat oven to 375° F
  • Have all ingredients measured out next to your stove.
  • In a stock pot add 4 qts. of water. Add 3tbsp. of salt to the boiling water and cook elbow macaroni until al dente.
  • In a small saucepan, melt butter.
  • To your melted butter, add flour.
  • Whisk well and continuously so that the flour tastes cooks out. This is called your roux.
  • To your roux add spices and Worcestershire sauce.
  • Once all the spices and Worcestershire sauce is mixed into the room. Slowly add your milk or heavy cream.
  • Continue to whisk your cream sauce until it thickens. Try not to let it sit unattended for too long because the bottom will burn.
  • Once bubbles appear, turn off the heat and add in two cups of cheese.
  • Mix until the cheese is melted and blended into the sauce.
  • For half of your cooked macaroni noodles into your glass baking dish.
  • Next, add half of the cheese mixture to the baking dish, the baking dish. Mix until all the macaronis are coated and repeat this step until the entire baking dish is full of macaroni and cheese.
  • Smooth out the top of your macaroni and top off with leftover cheese.
  • Foil cover and bake for 25 minutes till bubbling, remove foil for the last 10 minutes to brown the top.
  • Enjoy!

Notes

Make sure you're continually whisking your flour, roux. This will ensure that you do not burn this critical portion of the cream sauce.
Lay out all of your ingredients prior to starting this dish. This will make your execution a breeze.
If you think you've burned the roux, start over. Once you have burned the butter and flour that taste is something you cannot get rid of throughout the entire dish. It is best to start over with a fresh batch.
Try not to leave your cream sauce unattended. It is critical that you stay next to it while it's cooking to ensure that it does not burn.
Add salt to taste. You may need to add more to adjust to your preference. Just remember that cheese contains salt naturally, so adding salt at the end is best practice.

Nutrition

Serving: 14ozCalories: 580kcalCarbohydrates: 50gProtein: 20gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 91mgSodium: 776mgPotassium: 92mgFiber: 2gSugar: 1gVitamin A: 1006IUVitamin C: 2mgCalcium: 431mgIron: 1mg
Keyword Sauce
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