Korean Inspired Mac and Cheese with Reduced Sodium Reduced Fat Prepared Macaroni and Cheese with Whole Grain

STEP 1

Heat Macaroni and Cheese in pouch on full steam until temperature reaches 165°F for 15 seconds.

STEP 2

Pour macaroni and cheese into half steam table pan and add 1 to 2 tablespoons Gochujang paste and 1/4 teaspoon ginger.  Cover and hold warm until service.

STEP 3

In steam table pan, combine teriyaki sauce, 1 tablespoon Gochujang paste and meatballs.  Cover and heat on full steam until meatballs reach 165°F for 15 seconds.

STEP 4

In a large bowl, toss coleslaw mix with lime juice, green onions and ginger.  Cover and keep cold until service.

STEP 5

To assemble, place 3 ounces seasoned macaroni and cheese in bowl.  Top with three meatballs, snow peas, red peppers and coleslaw; total of 1/4 cup vegetables.

STEP 6

Garnish with sliced jalapeño, cilantro and Sriracha sauce, if desired.