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The Creamiest Tillamook Cheddar Mac N Cheese Save as PDFPrint Ingredients 1 pound of Orecchiette pasta 2 TBSP of Salt 1 quart of water 1 stick of unsalted butter cup of all purpose flour 3 cups of whole milk 2 tbsp brown mustard tbsp of salt 1 tsp of black pepper tsp of paprika tsp of nutmeg tsp of Aleppo pepper or red pepper flakes 4 cups of Tillamook Farmstyle Thick Cut Sharp Cheddar Shredded Cheese 1 cup of panko bread crumbs Instructions Cook pasta in heavily salted water according to package directions for al dente (about 9 minutes)

Next, I did the same for the back (though the back of my body has a lot less shaping than the front of my body.) I designed each curve to meet at the side seam at a right angle

Rome: FAO (2012)

Stir in the lemon juice, Worcestershire sauce, mustard, and Parmesan cheese