Friday, June 12, 2009

Macaroni recipe from Sunset Celebration Weekend

We tried this recipe in the test kitchen at the Sunset party last weekend. I noticed Cody slipping back into the kitchen to grab a sample, but when I saw he only had one little cup instead of two - meaning he grabbed one just for himself and not for anyone else - I naturally started banging on the window, shouting "don't be a jerk!" until he went back and got a second sample (which was quite tasty).

Here's the recipe from Priscilla Yee, San Jose Regional Winner in 2005 Tillamook Macaroni and Cheese Recipe Contest:

Kicked-Up Monterey Macaroni and Cheese
Serves 4
8 oz uncooked dry radiatore or rotini pasta
5 Tbs butter, divided
1 garlic clove, minced
1/4 cup all-purpose flour
1/4 Tsp salt
2 cups milk (whole preferred)
1 1/4 cups Tillamook Extra Sharp Cheddar cheese, shredded
1 1/4 cups Tillamook Pepper Jack cheese, shredded
1 cup cooked small shrimp, peeled
1 cup quarted artichoke hearts, diced
1/3 cup chopped sun-dried tomatoes in oil, drained
1 Tsp lemon zest
1/2 cup plain panko bread crumbs
1/3 cup coarsley chopped toasted hazelnuts

1. Preheat oven to 350. In a large saucepan, cook pasta according to directions. Drain.
2. Spray 2-quart casserole w/nonstick cooking spray. In medium saucepan melt 3 Tbs butter over medium heat; add garlic and cook 30 seconds. Remove from heat. Stir in the flour and salt. Gradually stir in milk and bring to boil, stirring constantly. Cook 1 minute more. Remove from heat.
3. Stir in 1 cup of cheddar cheese, 1 cup pepper jack cheese, shrimp, artichoke hearts, tomatoes, lemon zest, and the cooked pasta. Pour into casserole dish. Sprinkle top w/remaining 1/4 cup of each cheese. Melt remaining butter. Add breadcrumbs and toss to coat. Sprinkle bread crumbs and hazelnuts over casserole.
4. Bake for 20-25 minutes or until bubbly and crumbs are golden brown.

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