tillamook

This Homemade Southern Baked Mac and Cheese is unlike any other!

Homemade Baked Mac and Cheese with Candied Bacon and Fried Green Tomato Crust

bacon

brown sugar

tsp smoked paprika

tbsp red wine vinegar

salt

salted butter

pepper

garlic powder

tbsp flour

half n half

hot sauce

lb Tillamook Sharp cheddar (grated)

tsp yellow mustard

lb shells (cooked 1 minute before al dente)

tomatoes

panko

butter

tsp all purpose seasoning

Add chopped bacon to a cast iron skillet over medium heat and cook until slightly crispy. Drain fat.

Add brown sugar, smoked paprika and a pinch of salt - stir and cook for one minute.

Add red wine vinegar and stir. Cook for 4-5 more minutes over medium heat. Pour onto parchment paper and separate into clusters. Allow to cool and harden while you make the mac and cheese.

For the Candied Bacon

Preheat the oven to 400F.

Melt butter in a sauce pan over medium heat. Add garlic powder and a few cranks of fresh ground pepper. Whisk in flour and cook down for a few minutes until the roux is fragrant and light beige.

Slowly whisk in half n half and hot sauce. Let the sauce begin to bubble and thicken. Stir in half of the cheese, little by little, until it’s melted and creamy. Taste and season with salt, pepper and yellow mustard if needed.

Mix in shells then finish by mixing in the rest of the shredded cheddar and the candied bacon clusters. Taste and season with salt and pepper.

For the Homemade Mac and Cheese

Melt butter then mix in panko and seasoning.

Place the chopped green tomatoes on top of the mac and cheese and sprinkle with a little bit of salt and pepper.

Add the buttery panko mixture on top and bake the entire dish for 30 minutes until bubbly and golden! If your crust isn’t as golden, you can pop it under the broiler but be sure to watch because it can burn quite quickly!

For the Fried Green Tomato Crust

Bacon, Egg, and Cheese Enchiladas

Cooking spray,

bacon, crumbled,

(8-oz.) bag Tillamook Farmstyle Thick Cut Shredded Mexican 4 Cheese (about 1 c.)

(8") flour tortillas

eggs

whole milk

Kosher salt

red enchilada sauce

Green onion, thinly sliced, for garnish

Preheat oven to 350° with a rack in the upper third. Grease a 9-by-13 baking dish with cooking spray.&nbsp;

In a medium bowl combine bacon and the ½ bag of&nbsp;Tillamook Farmstyle Thick Cut Shredded Mexican 4 Cheese. Divide among tortillas.&nbsp;

Loosely roll each tortilla up and arrange them seam-side down in a single layer in the prepared baking dish, ends facing the long sides of the dish (tortillas should be just loose enough to fill up the pan as if they were filled enchiladas).

In a large bowl whisk eggs, milk, and 1/2 teaspoon salt. Rather than pouring the egg mixture over the top of the tortillas, pour it down the&nbsp;long sides of the baking dish, so it can fill into rolled tortillas. Tilt the baking dish a bit to evenly distribute egg mixture inside the rolled tortillas.&nbsp;

Cover baking dish with foil and bake until eggs are just set, about 35 minutes. Uncover and top with enchilada sauce and the 2 cups of&nbsp;Tillamook Fine Cut Shredded Mexican Blend Cheese. Switch oven to broil and broil until cheese is just melted and golden, 2 to 4 minutes more. Sprinkle with green onion and remaining slice of crumbled bacon and serve.

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Homemade Baked Mac and Cheese with ...

Bacon, Egg, and Cheese Enchiladas

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Homemade Baked Mac and Cheese with ...

Bacon, Egg, and Cheese Enchiladas

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