• 1/4 cup butter
  
• 1/4 cup flour
  
• 3 cups milk
  
• 2 cups grated Sharp Tillamook Cheddar Cheese
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dry mustard
  
• 1/4 teaspoon pepper
  
• 1 teaspoon Worcestershire sauce
  
• 12 oz. (dry) of noodles - macaroni, fusilli and penne all work well
  
• 1 cup grated Sharp Tillamook Cheddar Cheese
  
• 1 cup bread crumbs
  

Directions:

Preheat the oven to 375 ° F.

On low heat, melt the butter in a large saucepan (big enough to eventually fit all ingredients). Blend in flour and gradually add the milk, stirring constantly; add the seasonings. Continue to stir and cook until the sauce is thickened (about 3-7 minutes). Add one cup grated cheddar cheese and stir until melted, set aside.

Cook noodles until they are slightly under cooked (they will absorb more moisture when added to the cheese mixture). Then drain (rinse if desired) the noodles and add to cheese sauce and mix well. Turn the mixture into an 8 or 9-inch square baking dish or pan. Sprinkle the top with the remaining 1 cup of Sharp Tillamook Cheddar Cheese. Sprinkle the breadcrumbs on top of the cheese.

Bake in the oven for about 15 minutes. Then turn the broiler on for several minutes, until the cheese is bubbly and lightly browned (watch constantly when the broiler is on as the breadcrumbs can burn easily).

** While this recipe is incredibly delicious all by itself, you can experiment and add all sorts of wonderful ingredients to add to create a whole new macaroni and cheese dish. Try Several large garlic cloves of garlic, coarsley chopped, fresh basil (or mix in some pesto), sundried tomatoes (add to the cheese mixture, allowing them to sit and soak up some moisture before you add the noodles), sauteed mushrooms & onions, jalapenos for a spicy kick... The list goes on and is only limited by your personal taste preferences and imagination.