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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
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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