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The Ultimate Comfort Macaroni and Cheese
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| 12 tbsp (1 1/2 sticks) | unsalted Tillamoon butter, plus more for the dish |
| 3 cups (about half a loaf) | good white crusty bread |
| Cut into 1/4 to 1/2 inch pieces | |
| 4 cups | half and half, (a quart) |
| 1 cup | milk |
| 1/2 cup | all-purpose flour |
| 2 tsp | salt |
| 1 tsp | freshly ground black pepper |
| 1/2 tsp | ground or whole red pepper flakes, or to taste |
| 1 tsp | garlic powder |
| 1/4 tsp | freshly grated nutmeg or 1/2 tsp dried |
| 2 cups | Tillamook Vintage White Extra Sharp Cheddar Cheese, shredded |
| 2 cups | Tillamook Sharp Cheddar Cheese, shredded |
| 2 cups | Tillamook Swiss Cheese, shredded |
| 1 1/4 cup | romana cheese, shredded |
| 1 lb | large macaroni with grooves |
Preheat oven to 325*
Butter and set aside a 9x13 casserole dish, pull out half & half and butter (both should be about room temperature). Place bread in a medium bowl.
In the microwave, melt 4 tbs butter and 1/2 tsp garlic powder. Pour butter into the bowl with bread and toss. Set bread crumbs aside.
Melt 6 tbs butter in a large sauce pan (enough to hold 10 cups) over medium heat. When butter melts add flour. Cook, whisking, 1 minute. While whisking , slowly pour milk and add 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper, 1/2 tsp garlic powder and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes think.
Remove pan from heat. Stir in 2 cups Tillamook Sharp Cheddar, 1 cup Tillamook Vintage White Extra Sharp Cheddar, 1 cup Tillamook Swiss and 1 cup Romano; set cheese sauce aside. Blend e remaining cheese together.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer's directions, until the outside of the pasta is cooked and the inside is just slightly undercooked.
Transfer macaroni to the colander, rinse under cold running water, and drain well. Add remaining salt and pepper to taste and add 2 tbs butter. Stir the cheese sauce into macaroni.
Pour mixture into 9x13 dish. Sprinkle remaining cheese, add bread crumbs over top. Bake until browned on top, about 30 minutes.
Transfer dish to a wire rack to cook 5 minutes.
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