Homestyle Mac & Cheese

Spanish version 2014-09-14
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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

Ingredients

  • 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

Instructions

Step 1

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull Pasta from dry storage and dressing from dry storage.
Wash hands thoroughly.

Step 2

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.

Step 3

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 4

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.

Step 5

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 6

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

CCP: Hold above 135°F

Step 7

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
Related Recipes:
  • Rigatoni Bolognese

  • Pasta Alla Norcina

    Pasta alla Norcina

  • Turmeric and Parsnip Mac and Cheese Bowl with Bread Crumb Topping

    Turmeric and Parsnip Mac and Cheese Bowl with Bread Crumb Topping

  • Collard Green Pesto

  • Mediterranean Chickpea Pasta Salad

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 10.2 oz. (290 g)
Servings Per Container 1

Amount Per Serving
Calories 415
Calories from Fat 148.5
% Daily Value*
Total Fat 16.5g
25%
Saturated Fat 9.7g
49%
Trans Fat 0g
Cholesterol 48mg
16%
Sodium 804mg
34%
Total Carbohydrate 46g
15%
Dietary Fiber 6.2g
25%
Sugars 2g
Protein 25.5g
51%

Vitamin A 12%
Vitamin C 0%
Calcium 67%
Iron 23%
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.