Recipes
Tillamook Cheese and Prosciutto and Spinach Pasta
Description: 2007 Tillamook Macaroni and Cheese Contest, Sherry Ricci, Chicago, IL Regional Finalist

Instructions:
1. Melt butter in large saucepan, stir in flour until smooth. Cook over low heat 3 minutes.

2. Wisk in hot milk. Cook, stirring constantly, until mixture boils. Reduce heat and cook 10 minutes. Stir in shredded cheddar cheese. Set aside.

3. Cook penne according to package directions.

4. While pasta is cooking, heat olive oil in skillet. Saute prosciutto a few minutes, add spinach and cook 3 more minutes.

5. Toss drained pasta with cheese sauce and spinach-prosciutto mixture. Sprinkle with toasted pine nuts and parmesan.

Serving Size: 8+

Ingredients:
1/4 cup Tillamook® Butter
1/4 cup flour
3 1/2 cups milk, pre-heated
1 tsp. salt
2 lbs. penne pasta
1 1/2 lbs. Tillamook® Vintage White Extra Sharp Cheddar, shredded
2 tbsp. olive oil
6 oz. prosciutto, cut in thin strips
12 oz. baby spinach, julienned
4 tbsp. pine nuts, toasted 2 minutes (in a skillet over medium heat)
Grated parmesan cheese for garnish