Recipes
Chile Pepper, Cilantro and Chicken Mac and Cheese
Description: 2006 Tillamook Macaroni and Cheese Contest, William Dillon - San Francisco, CA Regional Finalist

Instructions:

In large pot, cook pasta according to directions on package. Drain and set aside.

Preheat oven heat to 350°.

Remove seeds and membranes from chilis. Rough chop chilis into ½ inch dice. Add 1-tablespoon butter and 1 tablespoon olive oil to sauté pan. Add garlic, green onions and chilis, salt and black pepper. Cook about 3 minutes. Add chicken, cilantro, oregano and chili powder. Heat 2 minutes. Remove from fire.

In a saucepan, melt 3 tablespoons butter over medium heat and cook 30 seconds. Remove from heat. Stir in the flour and salt. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1 minute more. Remove from heat.

Stir in 1-1/2 cups cheddar cheese, 1 1/2 cups pepper jack cheese, the chicken mixture, and the cooked pasta. Spread remaining 1/2 cup of pepper jack cheese over the top. Mix 2 tablespoons Parmesan cheese and bread crumbs. Sprinkle crumb mixture over. Sprinkle paprika over. Drizzle 1 tablespoon olive oil over.

Bake for 20-25 minutes or until bubbly and crumbs are golden brown. Let sit for 5 minutes before serving.

Ingredients:
1 pound uncooked dry pasta (such as farfalle, small shells, or radiatore)
4 tablespoons Tillamook® Unsalted Butter
2 tablespoons olive oil
1 clove garlic, minced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1 1/2 cups Tillamook® Sharp Cheddar Cheese, shredded
2 cups Tillamook® Pepper Jack Cheese, shredded
1 pound fresh chili peppers (Fresno, pasilla, poblano)
1 pound shredded cooked white meat chicken
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon paprika
2 tablespoons cilantro, chopped
1/2 cup plain bread crumbs
2 tablespoons Parmesan cheese, shredded
3 green onions, sliced thin