Pacific Northwest Mac & Cheese
When serving bland-colored foods like mac and cheese, dramatic plates provide visual appeal.




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June 2008

Product Reviews / Main Nibbles / Cheese

Gourmet Macaroni And Cheese Recipes

Recipe V: Pacific Northwest Macaroni & Cheese





Pacific Northwest Macaroni & Cheese Casserole Recipe

Elizabeth Bennett was the 2007 Seattle Area Regional Winner of the Tillamook Macaroni & Cheese Recipe Contest. She calls it “Pacific Northwest Macaroni & Cheese,” but with the smoked salmon, cream cheese, bagel chips and dill ingredients, New Yorkers may adapt it as their own.


  • 8 ounces large elbow macaroni
  • 4 tablespoons butter
  • 1/2 cup red onion, finely minced
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 2 cups whole milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 4 ounces white extra sharp Cheddar cheese, grated
  • 4 ounces smoked Cheddar cheese, grated
  • 3 ounces cream cheese
  • 2 ounces smoked salmon, flaked
  • 1/2 cup crushed garlic bagel chips
  • 1 teaspoon chopped fresh parsley


  1. Preheat oven to 350°F. In a large saucepan, cook pasta according to package directions. Drain.
  2. In medium saucepan, melt butter over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 30 seconds. Add flour, stir to combine and cook for 3 minutes.
  3. Slowly add milk and cook for 4-5 minutes, stirring frequently, until mixture is thick and bubbly. Remove from heat. Stir in Worcestershire sauce, dill, salt, and white pepper. Add cheeses and stir until smooth.
  4. Gently fold in pasta and smoked salmon to macaroni mixture. Transfer mixture into a sprayed 2-quart casserole dish. Sprinkle crushed bagel chips and parsley over casserole. Bake 20-25 minutes or until browned and bubbly. Serves 8+.

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