Cuban Mac with Pulled Pork Topper

Yield: 26 servings | Serving Size: 3 ounces macaroni and cheese, 1.25 ounces pulled pork
Child Nutrition: 2 meat/meat alternate, 1/2 oz. eq. grain | HACCP Process III.

Ingredients

  • 1 teaspon | Coriander
  • 1 teaspoon | White pepper
  • 1 teaspoon | Ground mustard
  • Optional garnish | Dill pickles, minced

Preparation

STEP 1

Heat pork according to manufacturer's directions.  Hold warm until ready to top mac and cheese.

STEP 2

Heat macaroni and cheese using preferred method according to manufacturer's directions.

STEP 3

Combine heated macaroni and cheese with onion, garlic powder, cumin, coriander, pepper and ground mustard.

STEP 4

Cover and heat to 165°F.

CCP: Heat to 165°F for at least 15 seconds

STEP 5

Top 3 ounces macaroni and cheese with 1.25 ounces pulled pork.

STEP 6

Garnish with dill pickle, if desired.


Nutritional Information

  • Serving Size3 ounces macaroni and cheese, 1.25 ounces pulled pork
  • Calories215 calories
  • Fat 9 grams
  • Sat. Fat 3 grams
  • Trans Fat 0 grams
  • Cholesterol 42 milligrams
  • Sodium 435 milligrams
  • Carbohydrates 16 grams
  • Dietary Fiber 1 grams
  • Sugars 1 grams
  • Protein 18 grams
  • Vitamin A 387 IU
  • Vitamin C 1 milligrams
  • Calcium 209 milligrams
  • Iron .66 milligrams

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