Tillamook Elegant Monterey Shrimp Mac Cheese Food

SHRIMP MONTEREY

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. , Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp., Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, serve over linguine.

SHRIMP SCAMPI MAC & CHEESE

Steps:

• Cook your macaroni and cheese to the specifications on the box. Set aside.
• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
• Add paprika and parsley flakes, stir in and immediately add shrimp.
• Cook for about 4 or 5 minutes or until shrimp turns pink, and the shrimp curls into a c-shape. Don't overcook.
• Spoon shrimp over mac and cheese with some of the cooking sauce (how much is up to you and your taste preferences, I'd say about 2-3 tablespoon - you can even replace the milk in the mac and cheese instructions with this cooking sauce if you'd like, but then you should wait until this step to make your mac and cheese.
• Top liberally with freshly grated parmesan cheese.

TILLAMOOK ELEGANT MONTEREY & SHRIMP MAC & CHEESE

Steps:

• Cook pasta according to directions on package and drain.
• In medium saucepan, melt butter over medium heat.
• Add garlic and cook 30 seconds. Remove from heat.
• Stir in flour and salt until flour is no longer white.
• Gradually stir in milk and bring to a boil, stirring constantly.
• Cook one minute more when boiling (still stirring). Will start to thicken.
• Remove from heat and add remaining ingredients.
• Stir in pasta and enjoy!

PESTO SHRIMP MAC AND CHEESE

Steps:

• Preheat oven to 350°F Remove tails from shrimp. Rinse shrimp, pat dry with paper towels. Chop shrimp and set aside.
• Cook macaroni according to package directions. Drain and keep warm.
• In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoons each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
• Bake uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.

RANCH MAC & CHEESE

Steps:

• Cook macaroni according to package directions and drain.
• In that same saucepan melt butter. Add the dressing mix and whisk until combined. Add in the milk and heat through. Stir in the cheeses until melted. Stir in sour cream.
• Add macaroni back into cheese sauce and heat through.

7-CHEESE MAC & CHEESE

Steps:

• Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 8 minutes. Drain and set aside to keep warm.
• Whisk the eggs in a large bowl.
• Add the Velveeta, 1 stick melted butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 4 cups of the sharp yellow Cheddar, 1 cup of Parmesan and the remaining shredded cheeses, and salt and pepper, tossing until completely combined in the large bowl.
• Pour the mixture into buttered baking dishes (approximately 3 (3-quart) baking dishes). Mix together remaining 2 cups of grated Cheddar, 1 cup Parmesan, and bread crumbs. Sprinkle casseroles with the bread crumb mixture. Drizzle melted butter on top. Bake covered with foil for 35-40 minutes. Uncover and bake another 15-20 minutes more.
• ___ Optional Items ___ (Add before baking).
• Add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast.
• Add in 2 cups cooked crumbled bacon and 1 cup chopped scallions.
• Add in 2 cups diced cooked ham.
• Add 2 cups chopped tomates and 1 cup chopped fresh basil.

GREEK SHRIMP MAC AND CHEESE #RSC

Steps:

• Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish.
• Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
• In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside.
• In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
• Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.

TILLAMOOK AGED CHEDDAR MACARONI AND CHEESE

Steps:

• In a large saucepan whisk together the whipping cream, flour and butter.
• Heat and whisk continuously until the sauce thickens, boils and is smooth.
• Allow to simmer and additional two minutes.
• Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
• Continue to stir constantly until the cheese is melted and the sauce is smooth.
• Add amount of sauce needed to the still warm al dente elbow macaroni.
• Allow to stand for at least an hour before baking.
• Preheat your oven to 350 degrees.
• Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
• Bake until bubbling through and the bread crumb topping is browned.
• Freeze remaining sauce.

MONTEREY MAC & CHEESE

Steps:

• In large skillet, heat vegetable oil over medium heat. Add ground turkey or chicken and stir, breaking into small pieces. Cook for 5-7 minutes or until no longer pink and juices run clear.
• Add taco seasoning and stir to distribute evenly. Add corn, tomatoes and olives. Stir to heat through. Keep warm.
• Prepare pasta according to package directions. When pasta is ready, remove 1/2 cup of the cooking water, set aside and drain pasta.
• In large bowl, toss hot pasta with turkey or chicken mixture and the reserved cooking water. Add cheese, stirring until soft.
• Serve in bowls with tortilla chips on the side.