Carnitas Mac and Cheese

Carnitas Mac and Cheese
Total Time

25 min.

Serving & Size

1 bowl

Add To Pantry

A cross between mac and cheese and tacos, this indulgent baked dish will definitely be a hot seller.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
cooked gemelli pasta 454 g 1 lb
Campbell’s® Verve® Roasted Poblano and White Cheddar Soup with Tomatillos
1 pouch (1.81 kg)
1 pouch (4 lbs)
shredded Cheddar cheese, divided 750 mL 3 cups
shredded cooked pork 500 mL 2 cups
diced tomatoes 375 mL 1 1/2 cups
diced onion 80 mL 1/3 cup
finely chopped fresh cilantro 60 mL 1/4 cup
lime juice 30 mL 2 tbsp
seeded diced jalapeño pepper 30 mL 2 tbsp
salt 2 mL 1/2 tsp
1. Preheat oven to 400°F (200°C). Toss together pasta, soup, half of the cheese and pork. Spoon into greased full hotel pan (4 inches/10 cm or 2 inches/5 cm deep). Sprinkle with remaining cheese. Bake for 20 to 25 minutes until golden brown and bubbly. Keep warm for service.
2. Toss together tomatoes, onion, cilantro, lime juice, jalapeño and salt. Refrigerate for 15 minutes before serving.

Spoon 1 cup (250 mL) Mac and Cheese into serving dish. Top with 1/3 cup (85 mL) Pico de Gallo.

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