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Big Batch Mac & Oka

Big Batch Mac & Oka
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Ingredients

Mexican Filling

3
cup cherry or grape tomatoes
2
tsp crumbled dried oregano
2
tsp canola oil
¼
tsp salt and pepper
1 ½
cup corn kernels, thawed if frozen
1
roasted sweet red pepper, diced
¼
cup finely chopped green onion

Oka Cheese Sauce and Macaroni

cup butter
1
onino, diced
4
clove garlic, minced
cup all-purpose flour
6
cup milk, heated
3
Tbsp dijon mustard
1 ½
tsp salt
¾
tsp pepper
2
cup shredded Canadian Oka cheese, packed
½
cup grated Canadian parmesan cheese, packed
5
cup uncooked elbow macaroni

Topping

2
cup crushed corn chips
½
cup shredded Canadian Oka, packed
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Directions

Step 1

Halve tomatoes lengthwise. Place on parchment paperlined 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.

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