Big Batch Mac and Oka

By Dairy Farmers of Canada

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Big Batch Mac & Oka

This recipe makes 12 servings

Nutritional Info
Per serving, about:	-
cal	446446 cal
pro	19 g19g pro
carb	52 g52g carb
total fat	18 g18g total fat
fibre	3 g3g fibre
sodium	646 mg646mg sodium
% RDI:	-
calcium	36 %36% calcium
vitamin C	39 %39% vitamin C

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Ingredients

Mexican filling:
3 cups (750 mL) cherry or grape tomatoes
2 tsp (10 mL) crumbled dried oregano
2 tsp (10 mL) canola oil
1/4 tsp (1 mL) salt and pepper
1-1/2 cups (375 mL) corn kernels, thawed if frozen
1 roasted sweet red pepper, diced
1/4 cup (50 mL) finely chopped green onion
Oka Cheese Sauce and Macaroni:
3/4 cup (75 mL) butter
1 onion, diced
4 cloves garlic, minced
1/3 cup (75 mL) all-purpose flour
6 cups (1.5 L) milk, heated
3 tbsp (50 mL) Dijon mustard
1-1/2 tsp (7 mL) salt
3/4 tsp (4 mL) pepper
2 cups (500 mL) shredded Canadian Oka, packed
1/2 cup (125 mL) grated Canadian Parmesan, packed
5 cups (1.25 L) uncooked elbow macaroni
Topping:
2 cups (500 mL) crushed corn chips
1/2 cup (125 mL) shredded Canadian Oka, packed

Preparation

Mexican filling:
Halve tomatoes lengthwise. Place on parchment paper-lined baking sheet; sprinkle with oregano, oil, salt and pepper. Toss lightly; spread in single layer.

Roast in centre of 400°F (200°C) oven until wrinkly, about 15 to 20 minutes. Let cool; add corn, peppers and green onions. Toss and set aside.

Oka Cheese Sauce and Macaroni:
In large saucepan, melt butter over medium heat. Fry onion and garlic, stirring until translucent, about 6 minutes. Stir in flour; cook, stirring for 4 minutes.

Whisking constantly, pour in milk; whisk until sauce is creamy and thickened. Whisk in mustard, salt, pepper, then Oka and Parmesan, whisking until cheese has melted. Meanwhile, cook macaroni in salted boiling water until tender, about 8 minutes. Drain; add to cheese sauce and mix.

Scoop 2 cups of the macaroni mixture into 3 greased, 8-inch (20 cm) square baking dishes. Spread evenly. Over each dish, sprinkle a third of the Mexican filling. Spread a third of remaining macaroni mixture over each tomato layer. (Make-ahead: wrap in heavy-duty foil and freeze for up to 1 month. Let thaw in refrigerator and add 10 minutes to baking time.)

Topping:
Combine corn chips and shredded Oka. Sprinkle evenly over all 3 dishes. Cover with foil; bake in centre of oven at 350°F (180°C) for 30 minutes. Uncover and bake until browned and bubbling, about 10 minutes. Do not apply topping to portions to be frozen. Wait until final stages of baking.

Source : Dairy Farmers of Canada