Tillamook Triple-Play Macaroni & Six Cheese Strata          

Recipe by : Kathi Jones-Del Monte

Savour the Flavor Personal Chef Service

585.288.CHEF (2433)

 

1 pound lumachine no. 65 pasta, cooked al dente in salted water (or any other elbow or medium shell pasta)

Cooking spray

 

8 tablespoons unsalted butter, divided, 2 + 6 Tbsp.

1 medium sweet onion, quartered and thinly sliced

1 large shallot, halved lengthwise and thinly sliced

7 tablespoons flour

3 1/2  cups whole milk

1/2 teaspoon sea salt

1/3 cup mascarpone cheese

8 ounces Tillamook Vintage EXTRA-SHARP WHITE CHEDDAR CHEESE (2 cups)

1/3 cup sliced fresh green onion

1 tablespoon minced fresh garlic

2 teaspoons finely chopped fresh thyme

10 ounces washed, coarsely chopped fresh spinach, cooked and excess liquid squeezed out

1/3 cup chopped cooked apple wood smoked bacon – 4 to 5 strips

1/4 teaspoon coarse ground black pepper

4 ounces Tillamook SWISS CHEESE (1 cup)

2 ounces Tillamook MONTEREY JACK CHEESE (1/2 cup)

4 ounces Tillamook COLBY CHEESE (1 cup)

2 ounces Tillamook MEDIUM CHEDDAR CHEESE (1/2 cup)

1/4 cup diced fresh red onion

1/4 cup extra-moist-style sliced sun-dried tomatoes

1/4 teaspoon cayenne pepper

 

Crispy Double-Cheese Topping:

2/3 cup crushed Cheez-Its Crackers

2 ounces Tillamook SPECIAL RESERVE EXTRA SHARP CHEDDAR (1/2 cup)

2 tablespoons chopped fresh flat leaf parsley

 

NOTE: If Tillamook Cheese is not available, substitute comparable brand or type of cheese.

 

Preheat oven to 375ºF. 

 

In a large saucepan, boil pasta according to package directions until al dente, drain and set aside.

 

Spray a large deep oval ceramic baking dish (4 quart, 4-inch deep) with cooking spray.  Set aside. 

 

Melt 2 tablespoons of butter over medium heat in a large sauté pan.  Add onion and shallot and sauté for 30 – 40 minutes, stirring occasionally, until onion and shallot are soft and caramelized.  The mixture should cook down to 1/2 cup.  Remove onion mixture from pan and set aside. 

Melt remaining 6 tablespoons of butter over medium heat in a large, heavy sauce pan.  Add flour and whisk for 2-3 minutes. Gradually whisk in the milk continue to cook, stirring constantly, until thickened and bubbly.  Stir in the salt and mascarpone cheese until smooth.  Keep warm.  (Yields approximately 4 1/2 cups of sauce base = 1 1/2 cups base sauce per layer.)

 

Remove one third of the sauce (1 1/2 cups) to a large bowl and stir in the white cheddar cheese, green onion, garlic, thyme, spinach, bacon, pepper and one third of the cooked pasta.  Spread spinach mixture evenly in prepared casserole.

 

Remove one half of the remaining sauce (1 1/2 cups) to a large bowl and stir in the Swiss and Monterey Jack cheeses, the reserved caramelized onion mixture and one half of the remaining cooked pasta.  Spread onion mixture evenly over spinach mixture.

 

Add the remaining sauce to a large bowl and stir in the Colby and medium cheddar cheeses, red onion, sun-dried tomatoes, cayenne pepper and the remaining cooked pasta.  Spread sundried tomato mixture evenly over onion mixture. 

For the Crispy Double Cheese topping, mix together cheese crackers, extra sharp cheddar cheese and parsley in a medium bowl.  Sprinkle cracker mixture evenly over casserole.

Bake for 30 – 40 minutes until golden brown and bubbling around the edges.

 

Prep time – 60 minutes   Serving size – 8 to 10 people