Potato Mac and Cheese2015-11-10
- Cuisine: American, Type: Appetizer, Baked, Entrée, Side, Product Line: Barilla® Traditional Semolina
Slater’s 50/50 in Southern California offers this shareable side with their beef and bacon burgers. Each serving is enough for at least two.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Combine the Parmesan and panko and set aside.
For each serving, to order: In a saute pan, combine 6 oz. alfredo sauce and 2 oz. mashed potato. Combine and heat them without boiling.
Reheat 8 oz. (about 2 1/4 c.) parboiled pasta in simmering water. Drain and add it to the alfredo sauce. Toss to coat and pour the mixture into a bowl.
Top with 1 oz. Parmesan-panko mix, 1 oz. Cheddar, and 1 1/2 oz. bacon. Place the bowl under a salamander to brown and melt the cheese.
Place the bowl on a plate with a liner and garnish the pasta with 1/2 oz. green onion and 1 oz. sour cream.
- 6 lb. Barilla elbows
- 4 1/2 qt. alfredo sauce
- 3 lb. mashed potatoes
- 12 oz. grated Parmesan cheese
- 12 oz. panko bread crumbs
- 1 1/2 lb. grated Cheddar cheese
- 2 1/4 lb. rendered bacon lardons
- 12 oz. diced green onions
- 1 1/2 lb. sour cream
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.