Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Brooklyn Mac & Cheese https://www.metro.ca/userfiles/image/recipes/macaroni-au-fromage-a-la-brooklynoise-10388.jpg PT20M PT35M PT55M
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place tomatoes on paper. Sprinkle with garlic and a pinch each of salt and pepper. Place sausages on another baking sheet. Roast tomatoes and sausages until tomatoes soften and tomato liquid evaporates slightly and sausages are golden brown and edges become crispy, about 20 min for both. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 min. Drain pasta and return to pot. In a medium saucepan, melt butter over medium heat. Whisk in flour. Continue to cook, stirring, for about 1 min. Gradually whisk in milk, and cook stirring until mixture bubbles, is creamy and thickened, about 5 min. Stir in remaining salt and pepper and chili flakes, if using. Toss sauce with pasta, tomatoes, sausage, bocconcini, 1 cup (250 mL) ricotta, oregano, and parsley. Gently stir to combine. Don’t overmix; mixture should be rustic and chunky. Transfer to a 9x13-inch (3 L) baking dish. Bake for 15 to 20 min until bubbling and top begins to turn golden. Remove from oven and dollop remaining ricotta on top. Let stand 5 min. Spoon macaroni and cheese into serving bowls. Sprinkle with breadcrumbs and basil.
6-8
4 large plum tomatoes, cut into 8 wedges 6 cloves garlic, cut in half 1 1/2 tsp. (7 mL) salt and pepper to taste 3 mild or hot italian sausages, sliced into bite-size pieces 1 lb (454 g) cavatappi pasta 2 Tbsp. (30 mL) butter 2 Tbsp. (30 ml) all-purpose flour 2 cups (500 mL) milk 1 tsp. (5 ml) hot pepper flakes (optional) 200 g mini boconccini cheese balls (1 inch/2.5 cm) 2 cups (500 mL) extra-smooth Canadian ricotta 2 Tbsp. (30 ml) chopped fresh oregano 2 Tbsp. (30 ml) chopped fresh Italian parsley
Brooklyn Mac & Cheese

Brooklyn Mac & Cheese

Rate this recipe
5 Votes
6-8
Brooklyn Mac & Cheese
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    large plum tomatoes, cut into 8 wedges
    You might like:

    Flyer Deals  (3)
    SEEDLESS CUCUMBERS, EXTRA LARGE BEEFSTEAK TOMATOES

    SEEDLESS CUCUMBERS, EXTRA LARGE BEEFSTEAK TOMATOES

    $1.29 ea. or /lb

    PRODUCT OF MEXICO No. 1 GRADE, 1.29 EA., 1.29/lb, 2.84 /kg

    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g PRODUCT OF MEXICO

    GRAPE TOMATOES

    GRAPE TOMATOES

    $5.99 ea.

    680 g PRODUCT OF MEXICO

  • 6
    cloves garlic, cut in half
    You might like:

    Flyer Deal  (1)
    GARLIC

    GARLIC

    $0.88 ea.

    5 pk PRODUCT OF CHINA

  • 1 1/2 tsp.
    (7 mL)
    salt and pepper to taste
  • 3
    mild or hot italian sausages, sliced into bite-size pieces
    You might like:

    Flyer Deals  (6)
    STORE MADE STUFFED SWEET MINI PEPPERS VALUE PACK

    STORE MADE STUFFED SWEET MINI PEPPERS VALUE PACK

    $4.99 /lb

    11.00/kg

    SELECTION CHICKEN WIENERS

    SELECTION CHICKEN WIENERS

    $0.98 ea.

    450 g

    FREYBE EUROPEAN WIENERS

    FREYBE EUROPEAN WIENERS

    $4.99 ea.

    375 g

    JOHNSONVILLE SAUSAGES

    JOHNSONVILLE SAUSAGES

    $4.44 ea.

    375 - 500 g SELECTED VARIETIES

    SCHNEIDERS JUICY JUMBOS, GRILL'EMS OR WIENERS

    SCHNEIDERS JUICY JUMBOS, GRILL'EMS OR WIENERS

    $4.49 ea.

    375 - 450 g SELECTED VARIETIES

    MAPLE LODGE CHICKEN WIENERS ORIGINAL OR HALAL

    MAPLE LODGE CHICKEN WIENERS ORIGINAL OR HALAL

    $1.79 ea.

    450 g

  • 1 lb
    (454 g)
    cavatappi pasta
  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 ml)
    all-purpose flour
    You might like:

    Flyer Deal  (1)
    GOLDEN TEMPLE ATTA FLOUR

    GOLDEN TEMPLE ATTA FLOUR

    $12.49 ea.

    9 - 9.07 kg, SELECTED VARIETIES

  • 2 cups
    (500 mL)
    milk
  • 1 tsp.
    (5 ml)
    hot pepper flakes (optional)
  • 200 g
    mini boconccini cheese balls (1 inch/2.5 cm)
    You might like:

    Flyer Deal  (1)
    TRE STELLE BOCCONCINI OR RICOTTA CHEESE

    TRE STELLE BOCCONCINI OR RICOTTA CHEESE

    $5.99 ea.

    200 - 475 g, SELECTED VARIETIES

  • 2 cups
    (500 mL)
    extra-smooth Canadian ricotta
    You might like:

    Flyer Deal  (1)
    TRE STELLE BOCCONCINI OR RICOTTA CHEESE

    TRE STELLE BOCCONCINI OR RICOTTA CHEESE

    $5.99 ea.

    200 - 475 g, SELECTED VARIETIES

  • 2 Tbsp.
    (30 ml)
    chopped fresh oregano
  • 2 Tbsp.
    (30 ml)
    chopped fresh Italian parsley
  • topping:

  • 1/2 cup
    (125 ml)
    toasted bread crumbs
  • 6 Tbsp.
    (90 mL)
    chopped fresh basil
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Place tomatoes on paper.

Sprinkle with garlic and a pinch each of salt and pepper.

Place sausages on another baking sheet.

Roast tomatoes and sausages until tomatoes soften and tomato liquid evaporates slightly and sausages are golden brown and edges become crispy, about 20 min for both.

Meanwhile, bring a large pot of salted water to a boil.

Add pasta and cook until al dente, about 8 min.

Drain pasta and return to pot.

In a medium saucepan, melt butter over medium heat.

Whisk in flour.

Continue to cook, stirring, for about 1 min.

Gradually whisk in milk, and cook stirring until mixture bubbles, is creamy and thickened, about 5 min.

Stir in remaining salt and pepper and chili flakes, if using.

Toss sauce with pasta, tomatoes, sausage, bocconcini, 1 cup (250 mL) ricotta, oregano, and parsley.

Gently stir to combine.

Don’t overmix; mixture should be rustic and chunky.

Transfer to a 9x13-inch (3 L) baking dish.

Bake for 15 to 20 min until bubbling and top begins to turn golden.

Remove from oven and dollop remaining ricotta on top.

Let stand 5 min.

Spoon macaroni and cheese into serving bowls.

Sprinkle with breadcrumbs and basil.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be automaticaly linked to your metro&moi card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be automatically applied on eligible products.
  • Spot the card icon to see your selected coupons.
I understand