Homestyle Mac & CheeseSpanish version 2014-09-14
This is a speed scratch lower fat and higher fiber version of a perennial favorite. It remains popular with the young and young at heart.
HACCP Process #2 Same Day Service
- 12 Pounds 8 Ounces Barilla® Whole Grain Elbows
- 3 - 106 Ounce Creamy Cheddar Cheese Sauce, CNB
- 3 Quart Skim Milk
- 1/2 Cup Dry Ground Mustard
- 1/2 Cup Ground White Pepper
- 6 Pounds 4 Ounces USDA Shredded Cheddar Cheese, R/F, Material #100012
- 1 Ounce Butter Flavored Spray
Day of Service:
Pre-Prep: Clean and sanitize prep area.
Pull Pasta from dry storage and dressing from dry storage.
Wash hands thoroughly.
Prep: Pull dry spices and cheese sauce. Place at work station.
Pull milk and cheese from cooler.
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.
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.
Prep: Spray 4 steam table pans lightly.
Place 1 gallon plus 2 quarts plus 1 cup pasta per pan.
Fold 3 quart plus 1 cups of sauce into each pan with pasta.
Sprinkle each pan with 6 1/4 cups of shredded cheese.
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.
Hold: Place in warming cart and hold above 135°F.
CCP: Hold above 135°F
Serve: 1 - 8 oz. spoodle.
Each serving is 10.1 Ounces or 290 Grams
CCP: Hold above 135°F
Each serving 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
This information is per serving.
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.