With sweet roasted tomatoes, rich Kalamata olives and zesty feta cheese, this warm and inviting mac and cheese will be a crowd-pleasing item on any lunch or dinner menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|cherry tomatoes||1 L||4 cups|
|olive oil||60 mL||1/4 cup|
|balsamic vinegar||15 mL||1 tbsp|
|salt||5 mL||1 tsp|
Campbell’s Macaroni and Cheese, thawed
1 pouch (1,81 kg)
1 pouch (4 lb)
|chopped pitted Kalamata olives||250 mL||1 cup|
|minced garlic||30 mL||2 tbsp|
|crumbled feta cheese||375 mL||1 1/2 cups|
|finely chopped fresh oregano||15 mL||1 tbsp|
|1. Preheat oven to 425°F (220°C). Toss together tomatoes, oil, balsamic vinegar and salt; arrange in 2-inch (5 cm) deep, half-size hotel pan. Roast for about 30 minutes or until golden brown and tender. Let cool completely and refrigerate for up to 3 days.|
|2. Preheat oven to 400°F (200°C). Stir together Campbell’s Macaroni and Cheese, roasted tomatoes, kalamata olives and garlic. Spread into greased 2-inch (5 cm) deep, half-size hotel pan. Sprinkle with feta cheese.
3. Bake for 25 to 30 minutes or until golden brown and bubbling. Hold for service.
- Serve 1 1/3 cups (325 mL/10.6 oz) portion per serving in bowls. Sprinkle with 1/2 tsp (2 mL/0.1 oz) oregano.