Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Baked Smokehouse Pasta
Low-labor recipe for stressful times
A pan of pasta makes a convenient meal to make ahead and serve a crowd, Jeff Hanak, VP of Culinary for Chili’s, created this zesty take on mac and cheese by adding pulled pork or short rib, queso and barbecue sauce to the mix. Double or triple the recipe for larger quantities.Photograph courtesy of Barilla
Servings
3
3
Menu Part
- Entree
Main Ingredient
- Pasta
Chef Jeff Hanak
Chili’s Grill & Bar
Dallas-based
A pan of pasta makes a convenient meal to make ahead and serve a crowd, Jeff Hanak, VP of Culinary for Chili’s, created this zesty take on mac and cheese by adding pulled pork or short rib, queso and barbecue sauce to the mix. Double or triple the recipe for larger quantities.
Ingredients
9 oz. (2 cups) penne
4 oz. queso blanco
6 oz. pulled pork or cooked shredded beef
¼ cup shredded cheddar cheese
Barbecue sauce, for drizzling
1 tbsp. chopped green onions
Steps
1. Cook penne in boiling, salted water until al dente; drain. In large bowl, combine penne with queso and pulled pork. Place in microwave-safe baking dish. Microwave for 2 minutes or bake at 350 F. for 10 minutes until heated through.
2. Remove from heat and sprinkle with shredded cheddar; run through impinger or place under broiler until just melted.
3. Portion out pasta; drizzle with barbecue sauce and sprinkle with green onions.
Photograph courtesy of Barilla
Read more about:
RecipesYou May Also Like
