Stuffed Mac-N-Cheese Tart
- Ingredients:14
- Servings:48
- Calories per serving:580
Stuffed Mac-N-Cheese Tart
- Ingredients:14
- Servings:48
- Calories per serving:580
Jalapeños in Gold Medal™ Corn Muffin Mix make the crust in a stacked comfort-food entree, with ale-infused mac 'n cheese and pulled pork.
Ingredient
Crust
| Ingredient | Weight | Measure |
|---|---|---|
| Gold Medal™ Corn Muffin Mix (11442) | 5 lb | 1 box |
| Butter, softened | 1 lb | 2 cups |
| Chopped jalapeño peppers, canned, drained | 4 oz | 1/2 cup |
Mac-N-Cheese Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Butter, softened | 4 oz | 1/2 cup |
| Gold Medal™ All-Purpose Flour (12610) | 4 oz | 1/2 cup |
| Whole milk | 2 lb | 4 cups |
| Heavy cream | 2 lb | 4 cups |
| Dark beer or ale | 6 oz | 3/4 cup |
| Cheddar cheese, shredded | 2 lb 8.00 oz | 11 1/2 cups |
| Kosher salt | ---Value Not Available | 2 tsp |
| Black pepper | ---Value Not Available | 2 tsp |
| Smoked paprika | ---Value Not Available | 1 tsp |
| Elbow macaroni, cooked | 5 lb | 15 3/4 cups |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| BBQ pulled pork | 3 lb | 5 cups |
Instructions
- Crust
Place corn muffin mix, butter and jalapeños in a mixer bowl with a paddle attachment.
Mix on low speed until crumbly; approx. 1-2 minutes.
Press crust mixture into a greased or parchment-lined full sheet pan with a pan extender.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
8-10 minutes |
Standard Oven |
350°F |
12-14 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
- Mac-N-Cheese Filling
Melt butter in a large sauce pan; whisk in flour until smooth.
Add milk, heavy cream, and beer to mixture; bring to a boil, whisk for 2 minutes or until thickened.
Reduce heat; whisk in cheese, salt, pepper and paprika until cheese is melted.
Remove from heat; pour mixture over macaroni in large bowl and toss until coated.
- Assembly
Distribute pulled pork evenly over baked crust.
Spread Mac-N-Cheese Filling evenly over top and bake as directed below.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
20-25 minutes |
Standard Oven |
350°F |
29-34 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
Nutrition Facts
- Calories580
- Total Fat33g
- Protein16g
- Total Carbohydrate56g
- Sugars18g
Servings: 48
Serving Size: 1 serving
Amount Per Serving Calories : 580
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 33g | 50% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 8g | % Value Not Available |
| Polyunsaturated Fat | 4g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 105mg | 35% |
| Sodium | 870mg | 36% |
| Total Carbohydrate | 56g | 19% |
| Dietary Fiber | 2g | 9% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 18g | % Value Not Available |
| Protein | 16g | % Value Not Available |
| Vitamin D | Value Not Available | 8% |
| Calcium | Value Not Available | 25% |
| Iron | Value Not Available | 10% |
| Potassium | 220mg | 6% |
| Vitamin A | Value Not Available | 20% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 30% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 6% |
| Folic Acid | Value Not Available | 20% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 20% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 10% |
| Manganese | Value Not Available | 10% |
| Selenium | Value Not Available | 40% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1,
- Fruit 0,
- Other Carbohydrate 2&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk ½,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat ½,
- High-Fat Meat ½,
- Fat 4&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 1oz-eq,
- Meat & Beans 1oz-eq,
- Dairy ½c,
- Fats & Oils 2tsp
Carbohydrate Choice
- Carbohydrate Choice4
