Recipe Inspiration

Ingredients...

2.5kg Cooked macaroni pasta

2ltrs Essential Cuisine Service Ready American Style Cheese Sauce

250g Mozzarella, grated

Toppings:

Nacho:

750g Beef brisket, shredded

250g Grated cheddar cheese

250g Guacamole

250g Rich Sauces Great Taste Made Simple Sour Cream Sauce

250g Tomato salsa

200g Nachos 

50g Red chilli diced

20g Coriander, chopped

Mac Burger:

500g Cooked burgers, big diced

250g Grated cheddar cheese

200g Rich Sauces Jalapeño Pickle Relish

150g Pickled jalapeño peppers

100g Crispy onions

200g Zafron Foods Burger Sauce

Ham Hock:

750g Ham Hock, shredded

350g Essential Cuisine Kitchen Ready Onions Extra Reduced Cooked Onions

250g Grated cheese

250g Fine bread crumbs

100g Crispy onions

A little olive oil for the top

20g Flat leaf parsley, chopped

Method...

Mac and Cheese Base:

1. In a large bowl mix together the pasta, mozzarella and Service Ready American Style Cheese Sauce together until well combined. Divide between 10 oven proof dishes ready for adding toppings to.

Nacho Topping:

2. Mix half of the shredded beef brisket into the 'Mac n Cheese' base. Once in the bowls top evenly with remaining brisket and the grated cheese, then bake for 20 minutes at 180C until piping hot and golden on top. Top evenly with the guacamole, Great Taste Made Simple Sour Cream and tomato salsa. Break up the nachos a little and sprinkle over the top. Finally add the chopped chillies and coriander.

Mac Burger Topping:

3. Top the base mix in the dishes evenly with the diced burger and grated cheese and bake for 20 minutes at 180C until piping hot and golden on top. Add the Jalapeño Pickle Relish, pickled jalapenos, crispy onions and Zafron Foods Burger Sauce.

Ham Hock Topping:

4. Mix half of the shredded ham hock and 2/3 of the Kitchen Ready Extra Reduced Cooked Onions into the 'Mac and Cheese' base. Top each evenly with remaining ham hock, onions, and the grated cheddar cheese. Mix together the crispy onions and bread crumbs. Add on top of the bowls and drizzle with a little olive oil. Bake for 20 minutes at 180C until piping hot and golden on top. Top with the flat leaf parsley and serve.

Chefs Tip: Can be put in smaller bowls/dishes for side portions or add-ons. Add some Street Food Chef Seasonings for a fusion flavour boost.