Big Batch Mac & Oka

This is the Big Batch Mac & Oka recipe.

  • Prep: 20 min
  • Cooking: 40 min - 40 min
Yields 12 servings
macaroni au fromage d oka en grosse quantite

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
  • 1/4 tsp (1 mL) 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
  • 1/3 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
  • 1 1/2 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 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.

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.

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Nutrition

Nutritional Information

per serving
Energy: 446 Calories
Protein: 19 g
Carbohydrate: 52 g
Fat: 18 g
Fibre: 3.2 g
Sodium: 646 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 36 % / 395 mg
Folate: 64 %
Vitamin B12: 43 %
Vitamin C: 39 %
Thiamin: 39 %