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Southwest Tasti Taters Mac & Cheese

​​​​​​​​​​​The Tabasco sauce and Dijon mustard give this creamy, cheesy McCain Tasti Tater casserole a little kick.

Chef's Name:  Emma Blair

Preparation

Preparation Time:
Cooking Time:
Servings: 4 Portions
Tasti Taters

Product Used:

Tasti Taters

Ingredients

Cheese Sauce Ingredients

2 Cups Grated Old Cheddar

1 Cup Milk

1 Tbsp. Cream Cheese

2 Tbsp. Butter

2 Tbsp. Flour

1 Tsp. Dijon Mustard

2 Tbsp. Tabasco Hot Sauce

2 Cloves Garlic (minced)

1 ½ Tbsp. Cumin

Macaroni Ingredients

1 Cup Elbow Macaroni

1 Package (800g) McCain Tasti Taters

Directions

  1. Cook McCain Tasti Taters according to instructions. Once cooked remove from oven and set aside for later.
  2. Begin cheese sauce by making a roux- melt 2 tbsp. of butter in a medium size pot over medium/high heat.
  3. When butter is completely melted, add 2 tbsp. of flour and stir until incorporated. Cook this mixture for 2 minutes.
  4. To your flour and butter mixture, incorporate 1 tsp. of Dijon mustard and 1 cup of milk. Stir constantly and bring to a boil.
  5. When sauce comes to a boil, add 1 tbsp. of cream cheese and 1.5 cups of grated cheddar (reserving ½ cup for later). Reduce to a simmer once cheeses are completely incorporated.
  6. While simmering, stir in 2 tbsp. of Tabasco hot sauce and 1 ½ tbsp. of cumin to sauce.
  7. Season to preference with salt and pepper to finish sauce.
  8. Keep cheese sauce on low heat, and cook 1 cup of Elbow macaroni according to package instructions.
  9. When macaroni is cooked, strain with a colander and place into a medium sized (2Quart/ 2L) casserole dish. Pour cheese sauce mixture over top of macaroni, mix to distribute evenly.
  10. Distribute McCain Tasti Taters evenly across the surface of your Mac and Cheese. Sprinkle extra grated cheese on top, if desired.
  11. Bake for 10 minutes at 350 F/ 180 C or until warm all the way through.

Recipe Ideas

​​​​​​​​​​​​​​​Made with bacon, hollandaise sauce, and McCain Homefries, this poutine is a new brunch favourite, worth getting up for.​​​​​​​

Chef's Name:  Holly Carter

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