Entree: United States – Oregon (Pacific Northwest) – Tillamook Cheese Macaroni and Cheese

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 1 lb (454 g) elbow macaroni
- 12 oz (340 g) Tillamook sharp cheddar, shredded
- 4 oz (115 g) Tillamook medium cheddar, shredded
- 8 oz (225 g) smoked salmon, flaked
- 8 oz (225 g) broccolini, trimmed and cut into 1- to 2-inch (2.5–5 cm) pieces
- 4 tbsp (57 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 oz (115 g) cream cheese, softened
- 2 tsp (10 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) smoked paprika
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 cup (100 g) panko breadcrumbs
- 2 tbsp (28 g) unsalted butter, melted (for breadcrumbs)
- 1/3 cup (40 g) toasted hazelnuts (filberts), coarsely chopped
- 1/4 cup (25 g) grated Parmesan (optional, for topping)
- 1 tbsp (15 ml) olive oil (for roasting broccolini)
- Juice of 1/2 lemon (about 1 tbsp / 15 ml) (optional, for finishing)

Instructions

Short Description:
A rich, oven-baked macaroni and cheese made with melted Tillamook cheddar and a creamy béchamel, finished with roasted broccolini, flaked smoked salmon, and a crunchy hazelnut-panko topping for a full Pacific Northwest main course.

Regional Notes:
This Oregon variation centers on Tillamook cheddar—celebrated locally for its creamy, full flavor—so the sauce is simple to let the cheese shine. Local smoked salmon and toasted hazelnuts (filberts) are Pacific Northwest touches that turn traditional mac and cheese into a complete, regionally rooted entree.

1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni 1–2 minutes shy of package al dente (about 7–8 minutes). Drain and return to the pot; set aside.
3. Meanwhile, toss the broccolini with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 10–12 minutes until crisp-tender and lightly charred. Remove and set aside.
4. Make the cheese sauce: in a large saucepan over medium heat, melt 4 tbsp (57 g) butter. Whisk in 1/4 cup (30 g) flour and cook 1–2 minutes until bubbly and pale (roux).
5. Gradually whisk in the milk (3 cups / 720 ml) and heavy cream (1 cup / 240 ml), smoothing lumps. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6–8 minutes.
6. Reduce heat to low and stir in the cream cheese (4 oz / 115 g) until smooth. Add Dijon mustard, Worcestershire sauce, smoked paprika, 1 tsp (6 g) kosher salt, and 1/2 tsp (1.5 g) black pepper.
7. Remove the sauce from heat and stir in the shredded Tillamook cheeses (12 oz sharp + 4 oz medium, total 16 oz / 455 g) in batches, stirring until melted and smooth. Taste and adjust seasoning.
8. Fold the drained pasta into the cheese sauce until evenly coated. Gently fold in the roasted broccolini and flaked smoked salmon (8 oz / 225 g), distributing evenly but taking care not to break up the salmon too much.
9. Transfer the macaroni mixture to the prepared baking dish and spread evenly.
10. In a small bowl combine panko (1 cup / 100 g), melted butter (2 tbsp / 28 g), toasted hazelnuts (1/3 cup / 40 g), and grated Parmesan if using (1/4 cup / 25 g). Sprinkle the topping evenly over the mac and cheese.
11. Bake in the preheated 375°F (190°C) oven until the topping is golden and sauce is bubbly, 20–25 minutes. If you want extra color, broil 1–2 minutes watching closely.
12. Remove from oven and let rest 5 minutes. Finish with a squeeze of lemon (about 1 tbsp / 15 ml) if desired, then serve hot, 6 portions.