Deep Dish Macaroni & Cheese 
Nutrition
No nutrition information available.
Ingredients
| 3 lbs | Ground beef |
| 3/4 cup | Fajita seasoning |
| 6 qts | Macaroni, cooked al dente, drained |
| 3 cups | Green bell pepper, 1/4'' dice |
| 72 oz (9 cups) | Bay Valley® Brand Cheese Sauce |
| 3 each | Deep Dish Pizza dough, 14-16-in, unbaked |
| 24 slices | Tomatoes, sliced 1/4'' thick |
| 24 slices | Jalapeño peppers, fresh, sliced 1/4'' thick |
Procedure
- In a skillet, cook ground beef over medium heat until no longer pink; drain.
- Stir in fajita seasoning.
- Combine ground beef, cooked macaroni, green pepper, Bay Valley® Brand Jalapeño Cheese Sauce.
- Roll out pizza dough to 18-inch diameter.
- Arrange in three oiled 14-inch deep dish pizza pans, forming a crust along edge. Prepare for blind baking by lining dough with aluminum foil and placing pie weights or dry beans over bottom.
- Bake at 375°F for 10-15 minutes or until crust is lightly browned around edges. Add filling; arrange tomato slices on top around the outer edge.
- Place a jalapeño slice in center of each tomato. Bake for 25-30 minutes or until crust is golden brown and a thermometer inserted in the center of the pie registers 165°F.
Yield: 24 Servings
Chef's Tip:
Bay Valley® Brand Nacho Cheese Sauce can also be used in this recipe.
Nutrition
No nutrition information available.
For questions or to place an order, click here to contact your Bay Valley Foods representative.
Deep Dish Macaroni & Cheese
Ingredients
| 3 lbs | Ground beef |
| 3/4 cup | Fajita seasoning |
| 6 qts | Macaroni, cooked al dente, drained |
| 3 cups | Green bell pepper, 1/4'' dice |
| 72 oz (9 cups) | Bay Valley® Brand Cheese Sauce |
| 3 each | Deep Dish Pizza dough, 14-16-in, unbaked |
| 24 slices | Tomatoes, sliced 1/4'' thick |
| 24 slices | Jalapeño peppers, fresh, sliced 1/4'' thick |
Procedure
- In a skillet, cook ground beef over medium heat until no longer pink; drain.
- Stir in fajita seasoning.
- Combine ground beef, cooked macaroni, green pepper, Bay Valley® Brand Jalapeño Cheese Sauce.
- Roll out pizza dough to 18-inch diameter.
- Arrange in three oiled 14-inch deep dish pizza pans, forming a crust along edge. Prepare for blind baking by lining dough with aluminum foil and placing pie weights or dry beans over bottom.
- Bake at 375°F for 10-15 minutes or until crust is lightly browned around edges. Add filling; arrange tomato slices on top around the outer edge.
- Place a jalapeño slice in center of each tomato. Bake for 25-30 minutes or until crust is golden brown and a thermometer inserted in the center of the pie registers 165°F.
Yield: 24 Servings
Nutrition
No nutrition information available.
Chef's Tip:
Bay Valley® Brand Nacho Cheese Sauce can also be used in this recipe.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)
