MEASURE (FOR 100 SERVINGS)
Bun, Hamburger, WGR, #1228
Pasta, Macaroni, Elbow, WGR, #2133
5 pound(s) + 12 ounce(s)
Margarine, Bulk, #1319
1 pound(s) + 8 ounce(s)
Flour, All Purpose, Enriched, #2011
1 pound(s) + 8 ounce(s)
Salt, Table, #2219
Mustard, Powder, Dry, #2712
Pepper, White, Ground, #2720
Parsley, Dried, Chopped, #2717
Milk, Reduced Fat, 2% Milkfat, Bulk
2 gallon(s) + 2 quart(s)
Sauce, Worcestershire, Bulk, #2258
1 tablespoon(s) + 1 teaspoon(s)
Cheese, American, Grated/Shredded, #1307
Cheese, Parmesan, Grated, #1304
2 pound(s) + 8 ounce(s), divided
Ham, Cooked, Smoked, Boneless, #1053
If breadcrumbs have not been prepared, half hamburger buns and then toast in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs.
Cook elbow macaroni in steam-jacketed kettle until al-dente (cooked just long enough to be still firm, and not too soft), according to directions on the package (about 9 to 11 minutes). DO NOT OVERCOOK. Drain off water.
Melt margarine in a stock pot or steam-jacketed kettle.
Combine flour, salt, dry mustard, white pepper, and parsley in a bowl. Add to the melted margarine. Cook this for 2 minutes over medium heat, stirring continuously. Do not brown.
Heat milk in a stockpot to a simmer, then slowly add milk to the flour mixture, stirring continuously. Cook until smooth and thick.
Add Worcestershire sauce, shredded American cheese, and 8 ounces of Parmesan cheese to the white sauce. Stir over low heat until cheese melts.
Combine well-drained macaroni with sauce and mix well. Place 10 pounds 6 ounces into each steamtable pan (12" x 20" x 2½"). Cover with a lid or aluminum foil.
Conventional oven: 350 degrees F, 30 minutes.
Combine the bread crumbs and shredded 2 pounds parmesan cheese in a bowl. Sprinkle 3 cups over each pan of baked macaroni.
Bake an additional 5 minutes, uncovered, until lightly browned.
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
Slice ham and heat to 165 degrees F. Weigh a 1½ ounce of portion of ham to determine portion size.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion #6 scoop of macaroni and cheese and 1½ ounce ham per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. enriched grain.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for entrées.
Yield: 100 servings: 100 servings of macaroni and cheese requires 4 full-size steam table pans.
1 serving of Macaroni & Cheese with a Ham Slice
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.