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Macaroni and Cheese (Cheese Sauce)(Enriched)
1 oz. eq. enriched grain
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Enriched Grain
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Water, Municipal, Mississippi | 6 gallons |
Pasta, Macaroni, Elbow, WGR, #2133 | 5 pounds + 4 ounces |
Sauce, Mix, Cheese, Dry, #2504 | 12 ounces |
Water, Municipal, Mississippi | 2 quarts |
Cheese, American, Grated/Shredded, #1306 | 1 pound |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | TO COOK PASTA:
Pasta prepared for casseroles is undercooked and will continue to cook to al dente during baking. Pasta amounts are based on USDA Food Buying Guide. Overcooking or hot holding pasta for long periods of time will increase the volume and the yield. 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. |
2. | Prepare the cheese sauce according to package directions. For each 100 servings, prepare ½ of the package of cheese sauce. |
3. | Combine the cooked macaroni and the cheese sauce. Mix the ingredients well to combine them. Divide macaroni and cheese sauce among 12" x 20" x 4" pans that have been sprayed with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans. |
4. | Top each pan with 2 cups American cheese. |
5. | Bake the casseroles in a convection oven at 350 degrees F. until cheese melts. Remove the pans from the oven and serve them immediately or cover the pans and place them in warmer until ready for service. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
6. | Portion with #8 scoop or 4 ounce spoodle (½ cup) per serving. Each portion provides 1 oz. eq. enriched grain. CCP: Hold and maintain the product at a minimum temperature 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 |
Production Notes
Do not overcook as this inceases the volume of the macaroni.
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 grains.
Nutrients Per Serving
Illustrated Presentation of Macaroni and Cheese (Cheese Sauce)(Enriched)
| 1. | _300_200_int_c1.jpg) Macaroni and Cheese (Cheese Sauce) in a steamtable pan before baking | 2. | _300_200_int_c1.jpg) 1 serving of Macaroni and Cheese (Cheese Sauce) |