Cheeseburger Mac & Cheese

Spanish version 2014-09-12
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A perennial favorite, this version is hearty and healthy speed scratch comfort food.

HACCP Process #2 Same Day Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Elbows
  • 7 Pounds 8 Ounces USDA Beef Crumbles, Material #100134
  • 1 Cup Yellow Mustard
  • 1 Cup Catsup, R/S
  • 3 - 106 Ounce Creamy Cheddar Cheese Sauce, CNB
  • 3 Quart Skim Milk
  • 1/2 Cup Ground White Pepper
  • 1/2 Cup Dry Ground Mustard
  • 1 Ounce Pan Spray


Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Prep: Pull beef crumbles from freezer.
Place beef crumbles on sheet pans, single layer unopened. Date stamp each tray.
Place beef crumbles in cooler on bottom shelf to thaw overnight.
Wash hands thoroughly.

CCP: Hold below 41°F

Step 2

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull Pasta, cheese sauce and spices from dry storage and place at work station.
Pull milk, beef crumbles, catchup and mustard from cooler.
Wash hands thoroughly.

Step 3

Prep: Wash hands thoroughly.
In large pot whisk milk and dry spices together.
Add cheese sauce to pot and warm slowly over low heat.
Whisk frequently to blend well.

Step 4

Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top. Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Step 5

Prep: Spray 4 steam table pans lightly.
Whisk together the catchup and mustard.
Place 1 lb. 14 oz. beef crumbles in each pan.
Fold in 1/2 cup of catchup mixture into the beef crumbles.
Add 1 gallon plus 2 quarts plus 1 cup pasta per pan.
Fold 3 quart plus 1 cups of sauce into each pan with pasta.
Cover tightly.

Step 6

Cook: Bake in convection oven at 325°F for 25 - 30 minutes.
Heat until an internal temperature of 165°F is reached.

CCP: Heat until reaches an internal temperature of 165°F for 15 seconds.

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 7

Hold: Place in warming cart and hold above 135°F

CCP: Hold above 135°F

Step 8

Serve: 1 - 8 oz. spoodle.
Each serving is 10.5 Ounces or 300 Grams

CCP: Hold above 135°F

Each serving of this recipe provides 2 oz. eq. whole grains and 2 oz. eq. meat/meat alternate

Chef Recommended Cuts
  • Whole Grain Elbows
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

  • Love Pockets

  • Vietnamese-inspired Barilla Spaghetti, Fresh Herbs, and Grilled Tofu

  • Rigatoni Bolognese

  • Pasta Alla Norcina

    Pasta alla Norcina

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 10.5 oz. (300 g)
Servings Per Container 1

Amount Per Serving
Calories 411
Calories from Fat 139.5
% Daily Value*
Total Fat 15.5g
Saturated Fat 8.5g
Trans Fat 0g
Cholesterol 55mg
Sodium 750mg
Total Carbohydrate 48.5g
Dietary Fiber 7.4g
Sugars 2.5g
Protein 24g

Vitamin A 44%
Vitamin C 0%
Calcium 62%
Iron 24%
Allergy Information: Wheat, Milk, Soy
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.