Appetizer/Small Plates Snacks

Burnt Ends Mac & Cheese Poutine

  • 1:05 TIME
  • 12 portions



French fries, prepared    

72 oz

Stouffer’s White Cheddar Mac & Cheese, heated

6 lb

Smoked brisket burnt ends, heated

48 oz

Jalapeño cheese curds

24 oz

Crispy fried onions, prepared    

12 oz

Chives, chopped Kansas City style barbeque sauce

12 tsp

Kansas City style barbeque sauce

12 fl oz



  1. For one portion, load 6 oz of French fries in a serving bowl and top with 8 oz of heated Stouffer’s White Cheddar Mac & Cheese, 4 oz of heated burnt ends, 2 oz of jalapeño cheese curds, and 1 oz crispy fried onions.
  2. Top poutine with chives and a 1 fl oz drizzle of Kansas City style barbeque sauce.