Source: MRS 2020
MRS: 114.2 — Beef (100s)

Beef-A-Roni (with BC)

Meal Component Contribution:
2¾ oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 3/8 cup red/orange vegetable
Number of Portions: 50  Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Red/Orange) Enriched Grain
  •  Meat/Meat Alternate
  •  Vegetables (Red/Orange)
  •  Enriched Grain

Water, Municipal, Mississippi
3  gallons
Pasta, Macaroni, Elbow, WGR, #2133
2  pounds + 10  ounces
Onions, Frozen, Diced, #1610
1 3/4 cups
Pan Release Spray, Vegetable Oil, #2514
10  second spray
Beef Crumbles, #100134
7  pounds + 4  ounces
Paste, Tomato, #10 Can, #2825
3 1/4 cups
Tomatoes, Crushed, #10 Can, #2827
1  quart + 2 1/2 cups
Sauce, Tomato, #10 Can, #2826
3 1/4 cups
Base, Beef, Low Sodium, #2500
1  tablespoon + 1  teaspoon
Water, Municipal, Mississippi
1  quart + 2  cups
Pepper, Black, Ground, #2718
1  teaspoon
Garlic Powder, #2709
1  tablespoon
Chili Powder, #2703
2  tablespoons
Cumin Seed, Ground, #2706
1  tablespoons + 1  teaspoon
Paprika, Ground, Domestic, #2716
3  tablespoons
Onion Powder, #2714
3  tablespoons
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
14  ounces


Heat 3 gallons of water to a rolling boil.


Slowly add the elbow macaroni to boiling water. Cook the pasta for 6 minutes until al dente (cooked just long enough to be firm and not too soft), according to the directions on the package.

Pasta may also be cooked in a steamer or combi oven. Different steamers and combi ovens vary in time and settings, so check with the manufacturer for correct instructions.  


Pasta amount is based on USDA Food Buying Guide. Overcooking or hot holding pasta for long periods of time will increase the volume and the yield.


Drain the elbow macaroni well.


Cover the pasta and set aside for step 7.

Place in warmer until ready for step 6. If aluminum foil is used as a cover, cut holes in aluminum foil until ready for service.

Hot holding pasta for long periods of time will increase the volume and the yield.


Spray a braising pan with pan release spray. Sauté the onions until soft.


Add the thawed beef crumbles to onions and cook for 5 minutes. Do not use frozen beef crumbles in this recipe.


Combine the tomato paste, tomatoes, tomato sauce, beef base, water, pepper, garlic powder and remaining seasonings with beef and onion mixture. Stir the mixture to combine well, then add cooked pasta from step 4.


Cook the mixture over medium heat, uncovered, until it is heated throughout (about 5-10 minutes).

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.


Pour the mixture into one 12" x 20" x 4" steamtable pan. For 50 servings, use one pan.


Sprinkle the shredded cheese evenly over pans. Place the steamtable pan, uncovered, in warmer to allow the cheese to melt before serving.

CCP: Cover and hold the product for service at 135 degrees F or higher.


Remove the Beef-a-Roni from the warmer. Serve immediately, or cover and place in back warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil until ready for service.

Hot holding pasta for long periods of time will increase the volume and the yield.


Using a 6 ounce spoodle, portion ¾ cup per serving. Each portion provides of 2¾ oz. eq. meat/meat alternate, 1 oz. eq. of enriched grains, and 3/8 cup of red/orange vegetable.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

Production Notes

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 meats.

Salsa may be used instead of crushed tomato. The nutrient analysis must be re-calculated if salsa is used.

Miscellaneous Notes

Yied: 50 servings is about 2½ gallons.

Nutrients Per Serving
29.45 g
Dietary Fiber
4.59 g
19.09 g
569.00 mg
Total Fat
10.65 g
Sat. Fat
5.32 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Beef-A-Roni (with BC)

Cooked macaroni being added to the meat mixture


Sprinkling shredded cheese evenly over pans


Cheese melted over the casserole


1 serving of Beef-a-Roni