Oh, you’re in for a true Oregon experience with our Ultimate Oregon Mac & Cheese! We’ve taken several of our favorite local cheeses, tossed them with fresh Oregon bay shrimp, a good hit of Newks Smoky Chipotle Hot Sauce, and baked it all with macaroni until bubbling and golden. This really checks all the boxes when you crave local comfort foods: excellent local dairy ingredients, incredible cheesiness and a crunchy topping, made with Market Bakery Challah. Sooooo good!
Serves: 4-6
Difficulty: Moderate
Prep time: 15 minutes
Cook time: 30 minutes
Diet: GF/Vegetarian (sub GF pasta, omit bay shrimp)
Ingredients
1 lb elbow macaroni, cooked and drained (do not rinse)
½ c local butter
½ c all-purpose flour
1 c whole milk
2½ c half and half
6 oz Face Rock Creamery In Your Face Pepper Cheddar, shredded
4 c MoC House cheddar or Tillamook cheddar, shredded
1 lb Oregon bay shrimp (optional)
1 c sour cream
6 oz Face Rock Creamery Vampire Slayer Cheese Curds
1 T Newks Smoky Chipotle Hot Sauce
3 T Mama Lil’s Peppers, diced
1 t kosher salt
½ c toasted Market Bakery Challah breadcrumbs
Steps
Preheat oven to 350°. Cook macaroni in salted water until al dente, 8 min, stirring often. Drain but do not rinse. Keep warm.
Return pot to stove and melt butter over medium heat. Add flour and cook 30 seconds, stirring constantly. Add milk and half and half slowly, stirring until thickened.
Add all shredded cheeses in thirds until melted well. Stir in shrimp, sour cream, cheese curds, hot sauce, peppers and kosher salt.
Transfer to a buttered baking dish and top with toasted breadcrumbs, as well as a little more shredded cheddar. Bake until bubbly and golden, 15-20 min. Serve hot.
