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Macaroni and Cheese Bar

Macaroni and Cheese Bar
Total Time

25 min.

Serving & Size

Add To Pantry

This a fun idea – customers can customize their own dish for the ultimate macaroni and cheese.

Recipe Yields:

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

Ingredients Metric Imperial
Campbell’s Pouch Macaroni and Cheese*
2 pouch (1,81kg each)
2 pouch (4lb each)
shredded Cheddar cheese 250 mL 1 cup
dry bread crumbs 75 mL 1/3 cup
cooked broccoli florets 500 mL 2 cups
grape tomatoes 500 mL 2 cups
pitted halved black olives (or green olives) 250 mL 1 cup
drained chopped prepared artichoke hearts 250 mL 1 cup
pickled jalapeño pepper slices 250 mL 1 cup
grated Parmesan cheese 250 mL 1 cup
sliced green onions 185 mL 3/4 cup
barbecue sauce 185 mL 3/4 cup
cooked crumbled bacon 185 mL 3/4 cup
sriracha hot sauce 125 mL 1/2 cup
prepared basil pesto 125 mL 1/2 cup
Instructions
1. Preheat oven to 400°F (200°C). Add Campbell’s Macaroni and Cheese to large 14-inch (35 cm) cast iron skillet. Combine Cheddar, Parmesan and breadcrumbs; sprinkle over Campbell’s Macaroni and Cheese.

2. Bake for 25 to 30 minutes or until top is golden brown and edges are bubbling.

Recipe Tip

  1. Arrange broccoli, grape tomatoes, olives, artichokes, jalapeño peppers, Parmesan, green onions, barbecue sauce, bacon, sriracha and pesto in containers in salad bar format for service.

    Heat mac and cheese according to package directions. Hold for service or heat to order. Serve 1 1/3 cups (325 mL/10.6 oz) portion per serving in bowls. Instruct customer to add self-serve toppings at Mac and Cheese bar.
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