Source: MRS 2015
MRS: 908 — Vegetarian EntrĂ©es (900s)

Cheesy Macaroni (Made) (Enriched)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain
Number of Portions: 50  Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

Bun, Hamburger, WGR, #1228
3 1/2 buns
Water, Municipal, Mississippi
1  gallons + 2  quarts
Pasta, Macaroni, Elbow, WGR, #2133
2  pounds + 10  ounces
Margarine, Bulk, #1319
12  ounces
Flour, All Purpose, Enriched, #2011
12  ounces
Salt, Table, #2219
1  ounces
Mustard, Powder, Dry, #2712
1  tablespoons
Pepper, White, Ground, #2720
1  teaspoons
Paprika, Ground, Domestic, #2716
1  tablespoons
Milk, Reduced Fat, 2% Milkfat, Bulk
1  gallons + 1  quarts
Sauce, Worcestershire, Bulk, #2258
2  teaspoons
Cheese, American, Grated/Shredded, #1306
4  pounds + 8  ounces
Cheese, Parmesan, Grated, #1304
8  ounces
Cheese, American, Grated/Shredded, #1306
1  pounds + 8  ounces


To make breadcrumbs, toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs.
Break buns into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained. See recipe MRS 1303, Whole Wheat Bread Crumbs, for detailed directions and photographs of this recipe.


Cook elbow macaroni in steam-jacketed kettle until al-dente (cooked just long enough to be still firm, and not too soft), 8 minutes.
Drain and rinse in cold water.


Melt margarine in a stock pot or steam-jacketed kettle.
Combine flour, salt, dry mustard, white pepper, and paprika in a bowl.
Add to the melted margarine.
Cook this for 2 minutes over medium heat, stirring continuously. Do not brown.


In a stockpot, heat milk to simmer, then slowly add milk to the flour mixture, stirring continuously. Cook until smooth and thick.


Add Worcestershire sauce, shredded American cheese, and Parmesan cheese to the white sauce.
Stir over low heat until cheese melts.


Combine well-drained macaroni noodles with sauce and mix well. Divide evenly into steamtable pans (12" x 20" x 2½").  For 50 servings, use 2 steamtable pans.
Cover with a lid or aluminum foil.


To bake:
Conventional oven: 350 degrees F for 25 to 30 minutes.
Convection oven: 325 degrees F for 25 to 30 minutes.


Combine the bread crumbs and shredded American cheese in a bowl. Sprinkle 3 ½ cups over each pan.


Bake an additional 5 minutes, uncovered, until lightly browned.

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


Cut pan 5 x 5 (25 servings per pan). Serve portions with spatula or #6 scoop for 2/3 cup portion. 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.

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" provides seasoning and serving ideas for entrées.

Serving Notes

Fresh sliced tomatoes (½ ounce portion) make an excellent garnish.

Nutrients Per Serving
31.54 g
Dietary Fiber
1.13 g
20.92 g
1123.00 mg
Total Fat
26.68 g
Sat. Fat
16.15 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Cheesy Macaroni (Made) (Enriched)

Adding milk to flour mixture


Adding cheese to white sauce


Sheetpan on uncooked Cheesy Macaroni


Cooked Cheesy Macaroni


Bread crumbs and shredded American cheese sprinkled over Cheesy Macaroni


1 serving of Cheesy Macaroni