Name: Big Batch Mac & Oka
Ingredients: 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; ⅓ cup butter; 1 onino, diced; 4 clove garlic, minced; ⅓ 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; 2 cup crushed corn chips; ½ cup shredded Canadian Oka, packed

ingredients

Mexican Filling

cup cherry or grape tomatoes

tsp crumbled dried oregano

tsp canola oil

tsp salt and pepper

1 ½

cup corn kernels, thawed if frozen

roasted sweet red pepper, diced

cup finely chopped green onion

Oka Cheese Sauce and Macaroni

⅓

cup butter

onino, diced

clove garlic, minced

⅓

cup all-purpose flour

cup milk, heated

Tbsp dijon mustard

1 ½

tsp salt

tsp pepper

cup shredded Canadian Oka cheese, packed

cup grated Canadian parmesan cheese, packed

cup uncooked elbow macaroni

Topping

cup crushed corn chips

cup shredded Canadian Oka, packed

Ingredient Substitution Guide

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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Big Batch Mac & Oka