Big Batch Mac And Oka

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Mexican filling:

3 cups (750 mL) cherry or grape tomatoes

2 tsp (10 mL) crumbled dried oregano

2 tsp (10 mL) canola oil

1/4 tsp (1 mL) salt and pepper

1-1/2 cups (375 mL) corn kernels, thawed if frozen

1 roasted sweet red pepper, diced

1/4 cup (50 mL) finely chopped green onion

Oka Cheese Sauce and Macaroni:

3/4 cup (75 mL) butter

1 onion, diced

4 cloves garlic, minced

1/3 cup (75 mL) all-purpose flour

6 cups (1.5 L) milk, heated

3 tbsp (50 mL) Dijon mustard

1-1/2 tsp (7 mL) salt

3/4 tsp (4 mL) pepper

2 cups (500 mL) shredded Canadian Oka, packed

1/2 cup (125 mL) grated Canadian Parmesan, packed

5 cups (1.25 L) uncooked elbow macaroni


2 cups (500 mL) crushed corn chips

1/2 cup (125 mL) shredded Canadian Oka, packed

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