Kraftfoodservice.com
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.

OPEN PIT Roasted Pork Mac 'n Cheese

OPEN PIT Roasted Pork Mac 'n Cheese
 
Yield:
30 servings

Ingredients

Ingredients Weights Measures
country-style pork ribs, cooked, shredded 7.5 lb. -
OPEN PIT Hickory Smoke Barbecue Sauce 60 oz. 1-1/2 qt.
Bulk Dry KRAFT Macaroni & Cheese - 2 pouches
butter, cut up 12 oz. 1-1/2 cups
milk 48 fl oz 1-1/2 qt.
panko bread crumbs 2 oz. 2/3 cup
fresh parsley, chopped - 2 Tbsp.

Directions

TOSS pork with barbecue sauce in large sauce pot until evenly coated; cook on low heat until heated through, stirring frequently. Keep warm.

PREPARE Macaroni & Cheese as directed on package, using the butter and milk.

POUR into full-hotel pan (or into half-hotel pan for trial recipe); cover with foil. Bake in 350ºF standard oven 30 min.; stir.

FOR each serving: Spoon 6 oz. macaroni & cheese into ovenproof serving dish; sprinkle with about 2 tsp. bread crumbs. Toast lightly in salamander. Top with 4 oz. pork mixture. Garnish with about 1/4 tsp. parsley.

Kraft Kitchens Tips

Note
While the macaroni & cheese may look watery when first made, it will absorb any excess liquid when baked.
K:63027v01:139190
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Nutritional Information

Nutrition Information

Calories
 710
Total fat
 31 g
Saturated fat
 14 g
Cholesterol
 160 mg
Sodium
 1630 mg
Carbohydrate
 63 g
Dietary fiber
 2 g
Sugars
 26 g
Protein
 43 g
Vitamin A
 10 %DV
Vitamin C
 0 %DV
Calcium
 25 %DV
Iron
 20 %DV