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I'll be on a panel of judges choosing the grand prize winner in Tillamook's macaroni and cheese cook-off, tomorrow night at Kell's. Unfortunately the event is sold out, but that doesn't mean you can't get in on the fun. Check out the website for this year's finalists where you can vote on your favorite for the People's Choice award.

Here's a recipe from one of the finalists:

Cornbread Topped Apple Macaroni & Cheese

Tillamook Special Reserve Extra Sharp Cheddar Cheese
People's Choice Finalist
Melissa LaCaille

Cook Time:
35 Minutes
Prep Time:
15 Minutes
Serving Size:
8+

Ingredients

1/4 cup and 2 tablespoons butter, divided
1 tablespoon - olive oil
1 cup - diced yellow onion
2 cups - cornbread muffin crumbles (store bought), about 2 large
2 cups - uncooked elbow noodles
1/4 cup - all-purpose flour
1 cup - half and half
1 cup - whole milk
1/2 teaspoon - salt
1/2 teaspoon - black pepper
1/2 teaspoon - ground cinnamon
1 lb. (16 oz) brick - Tillamook(r) Special Reserve Extra Sharp Cheddar cheese, grated
1 1/2 cups - diced Granny Smith apples (or other tart apples)
Preparation

Preheat oven to 350 degrees F. Melt 2 tablespoons butter and heat olive oil in a medium skillet over medium high heat. Add onion and sauté until tender, about 5 minutes. Add cornbread crumbles, stir to combine and remove from heat. Set aside.

To prepare the macaroni and cheese, begin by bringing a large pot of salted water to a boil. Add noodles and cook according to package directions for al dente. Drain well and set aside.

In a medium saucepan, melt remaining 1/4 cup butter over medium heat. Add flour and cook about two minutes or until roué is golden. Slowly whisk in half and half and milk; stir until the mixture has thickened and slightly darkened, about three minutes. Season the sauce with the salt, pepper and cinnamon.

Slowly add the grated Sharp Cheddar cheese, a little at a time; and stir until completely melted. Remove pan from heat. Mix in the reserved noodles and apples. Stir until well combined. Pour the pasta mixture into a greased 2 1/2 qt. casserole dish and top with reserved cornbread mixture. Bake for 30-35 minutes or until bubbly, golden on top. Remove from oven and allow to cool for 10 minutes. Serve warm.

Thank god I haven't eaten anything since Monday. I'll just have to remind myself: small bites, small bites.