Ingredients
10 clove garlic
1 large orange sweet potato
2 tbsp. extra-virgin olive oil
8 oz. cavatappi pasta
4 tbsp. Tillamook unsalted butter
4 tbsp. flour
1/2 tsp. salt
tsp. Freshly ground black pepper
3 c. half-and-half
2 c. Tillamook Italian Blend Shredded Cheese (Mozzarella, Parmesan & Smoked Provolone)
3/4 c. Asiago cheese
1 1/2 tbsp. Fresh rosemary leaves
2 clove garlic
1/4 c. fresh breadcrumbs from rustic Italian bread
Preparation
Step 1Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.Step 2Bring a large pot of water to a boil. Add garlic and cook 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press blanched cloves; set aside.Step 3Bring water back to a boil and add sweet potato slices and cook 5 minutes or until tender; drain. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Dice sweet potatoes. Set aside.Step 4Meanwhile, bring another large saucepan of water to a boil. Add pasta and cook until al dente. Drain.Step 5In a large pot over low heat, melt butter. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium, add in salt and pepper, and, with a wire whisk, gradually add half-and-half. Bring to a boil while continuously stirring. Reduce heat, and then simmer 1 minute. Stir 1 3/4 cup Tillamook Italian Blend Shredded Cheese and 1/2 cup Asiago cheese until melted and smooth. Add blanched pressed garlic, diced sweet potatoes, rosemary, minced garlic, and cooked pasta. Stir to combine. Pour into greased casserole dish.Step 6To make topping, combine remaining tablespoon olive oil, breadcrumbs, 1/4 cup Tillamook Italian Blend Shredded Cheese, and 1/4 cup Asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.Step 7Bake 25 to 30 minutes, or until cheese is bubbly and topping golden brown. Serve.
Diced sweet potato, caramelized in a pan with a touch of olive oil, gave Angie Phillips of Tarzana, CA, the edge over the competition at the 2008 Tillamook Macaroni and Cheese Recipe Contest and Cook-Off.
