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
- 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.
