![]() Recipes will be judged based on unique use of ingredients, taste and overall creativity. They will also win a trip to compete against other regional winners in the grand final cook-off in Portland and the chance to win $5,000.Īll entries must be postmarked by March 17 or submitted online by midnight on March 20.Įntries can be submitted online at or mailed to: Macaroni and Cheese Recipe contest, 1100 SW Sixth Ave., Suite 1425, Portland, OR 97204-1014. The winner will take home $1,000, 25 pounds of Tillamook cheese and dinner for four at McCormick’s & Schmick’s Seafood Restaurant. ![]() Share your recipe with the folks at Tillamook and you could qualify to compete in a cook-off in Seattle next month. Note: If you use 2 percent milk and reduced-fat cheeses, you can shave about 120 calories and 10 grams of fat from each serving.Think your macaroni and cheese recipe is the best? Here’s a chance to find out. Bake in preheated 350-degree oven for 20 minutes or until topping is lightly browned and cheese is bubbling. Combine Parmesan cheese and bread crumbs. Spoon into buttered 1 1/2-quart glass baking dish. Add cheddar and Colby Jack cheeses by the handful. ![]() Stir in crushed red pepper flakes, salt and pepper. ![]() Cook over medium heat, stirring frequently until thickened and just bubbling. Melt butter in a medium-sized pot over medium heat. ![]() Inspired by more than two dozen recipes for macaroni and cheese in the cookbook, here’s a Two’s Company recipe for winter warmth.ģ cups cooked cavatappi (corkscrew pasta), or similar size pasta To celebrate its 100th anniversary, the cheese association is releasing “The Tillamook Cheese Cookbook” (Arnica Publishing), available in bookstores and through Internet booksellers.
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