Macaroni and Cheese USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Macaroni and Cheese is a childhood favorite, a satisfying combination of cheese and noodles. Our version is made even more special with cauliflower!
CACFP Adult Portion Crediting Information
1 piece (2” x 3¾”) provides 1 oz equivalent meat alternate and 1 oz equivalent grains.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/adult/Macaroni_and_Cheese_25_Servings_adult.pdf

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Ingredients
 

25 Servings

    Weight

    • - - Water
    • 10 oz *Fresh cauliflower florets
    • - - Water
    • 2 lb 8 oz Whole-grain elbow macaroni
    • - - Canola oil
    • - - Flour
    • - - Low-fat (1%) milk
    • - - Water
    • 4 oz *Fresh onion, diced
    • - - Skim milk
    • 1 lb 14 oz Low-fat cheddar cheese, shredded
    • - - Egg white
    • 10 oz Low-fat sour cream
    • 10 oz Non-fat sour cream
    • - - Ground black or white pepper
    • - - Garlic powder
    • - - Dried onion flakes
    • - - Salt
    • - - Lemon pepper

    Measure

    • 2 cups Water
    • 3 cups *Fresh cauliflower florets
    • 1 gal Water
    • 3 qt Whole-grain elbow macaroni
    • ¼ cup Canola oil
    • ½ cup Flour
    • 1 qt 2 cups Low-fat (1%) milk
    • 2 cups Water
    • 1 cup *Fresh onion, diced
    • 1 qt 2 cups Skim milk
    • 1 qt 3½ cups Low-fat cheddar cheese, shredded
    • ¾ cup Egg white
    • 1¼ cups Low-fat sour cream
    • 1¼ cups Non-fat sour cream
    • ½ tsp Ground black or white pepper
    • 1 Tbsp Garlic powder
    • ¼ cup Dried onion flakes
    • ½ tsp Salt
    • 1 Tbsp Lemon pepper

    50 Servings

      Weight

      • - - Water
      • 1 lb 4 oz *Fresh cauliflower florets
      • - - Water
      • 5 lb Whole-grain elbow macaroni
      • - - Canola oil
      • 2 oz Flour
      • - - Low-fat (1%) milk
      • - - Water
      • 8 oz *Fresh onion, diced
      • - - Skim milk
      • 3 lb 12 oz Low-fat cheddar cheese, shredded
      • - - Egg white
      • 1 lb 4 oz Low-fat sour cream
      • 1 lb 4 oz Non-fat sour cream
      • - - Ground black or white pepper
      • - - Garlic powder
      • - - Dried onion flakes
      • - - Salt
      • - - Lemon pepper

      Measure

      • 1 qt Water
      • 1 qt 2 cups *Fresh cauliflower florets
      • 2 gal Water
      • 1 gal 2 qt Whole-grain elbow macaroni
      • ½ cup Canola oil
      • 1 cup Flour
      • 3 qt Low-fat (1%) milk
      • 1 qt Water
      • 2 cups *Fresh onion, diced
      • 3 qt Skim milk
      • 3 qt 3 cups Low-fat cheddar cheese, shredded
      • 1½ cups Egg white
      • 2½ cups Low-fat sour cream
      • 2½ cups Non-fat sour cream
      • 1 tsp Ground black or white pepper
      • 2 Tbsp Garlic powder
      • ½ cup Dried onion flakes
      • 1 tsp Salt
      • 2 Tbsp Lemon pepper

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • 10 oz *Fresh cauliflower florets
        • - - Water
        • 2 lb 8 oz Whole-grain elbow macaroni
        • - - Canola oil
        • - - Flour
        • - - Low-fat (1%) milk
        • - - Water
        • 4 oz *Fresh onion, diced
        • - - Skim milk
        • 1 lb 14 oz Low-fat cheddar cheese, shredded
        • - - Egg white
        • 10 oz Low-fat sour cream
        • 10 oz Non-fat sour cream
        • - - Ground black or white pepper
        • - - Garlic powder
        • - - Dried onion flakes
        • - - Salt
        • - - Lemon pepper

        Measure

        • 2 cups Water
        • 3 cups *Fresh cauliflower florets
        • 1 gal Water
        • 3 qt Whole-grain elbow macaroni
        • ¼ cup Canola oil
        • ½ cup Flour
        • 1 qt 2 cups Low-fat (1%) milk
        • 2 cups Water
        • 1 cup *Fresh onion, diced
        • 1 qt 2 cups Skim milk
        • 1 qt 3½ cups Low-fat cheddar cheese, shredded
        • ¾ cup Egg white
        • 1¼ cups Low-fat sour cream
        • 1¼ cups Non-fat sour cream
        • ½ tsp Ground black or white pepper
        • 1 Tbsp Garlic powder
        • ¼ cup Dried onion flakes
        • ½ tsp Salt
        • 1 Tbsp Lemon pepper

        50 Servings

          Weight

          • - - Water
          • 1 lb 4 oz *Fresh cauliflower florets
          • - - Water
          • 5 lb Whole-grain elbow macaroni
          • - - Canola oil
          • 2 oz Flour
          • - - Low-fat (1%) milk
          • - - Water
          • 8 oz *Fresh onion, diced
          • - - Skim milk
          • 3 lb 12 oz Low-fat cheddar cheese, shredded
          • - - Egg white
          • 1 lb 4 oz Low-fat sour cream
          • 1 lb 4 oz Non-fat sour cream
          • - - Ground black or white pepper
          • - - Garlic powder
          • - - Dried onion flakes
          • - - Salt
          • - - Lemon pepper

          Measure

          • 1 qt Water
          • 1 qt 2 cups *Fresh cauliflower florets
          • 2 gal Water
          • 1 gal 2 qt Whole-grain elbow macaroni
          • ½ cup Canola oil
          • 1 cup Flour
          • 3 qt Low-fat (1%) milk
          • 1 qt Water
          • 2 cups *Fresh onion, diced
          • 3 qt Skim milk
          • 3 qt 3 cups Low-fat cheddar cheese, shredded
          • 1½ cups Egg white
          • 2½ cups Low-fat sour cream
          • 2½ cups Non-fat sour cream
          • 1 tsp Ground black or white pepper
          • 2 Tbsp Garlic powder
          • ½ cup Dried onion flakes
          • 1 tsp Salt
          • 2 Tbsp Lemon pepper

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • 10 oz *Fresh cauliflower florets
            • - - Water
            • 2 lb 8 oz Whole-grain elbow macaroni
            • - - Canola oil
            • - - Flour
            • - - Low-fat (1%) milk
            • - - Water
            • 4 oz *Fresh onion, diced
            • - - Skim milk
            • 1 lb 14 oz Low-fat cheddar cheese, shredded
            • - - Egg white
            • 10 oz Low-fat sour cream
            • 10 oz Non-fat sour cream
            • - - Ground black or white pepper
            • - - Garlic powder
            • - - Dried onion flakes
            • - - Salt
            • - - Lemon pepper

            Measure

            • 2 cups Water
            • 3 cups *Fresh cauliflower florets
            • 1 gal Water
            • 3 qt Whole-grain elbow macaroni
            • ¼ cup Canola oil
            • ½ cup Flour
            • 1 qt 2 cups Low-fat (1%) milk
            • 2 cups Water
            • 1 cup *Fresh onion, diced
            • 1 qt 2 cups Skim milk
            • 1 qt 3½ cups Low-fat cheddar cheese, shredded
            • ¾ cup Egg white
            • 1¼ cups Low-fat sour cream
            • 1¼ cups Non-fat sour cream
            • ½ tsp Ground black or white pepper
            • 1 Tbsp Garlic powder
            • ¼ cup Dried onion flakes
            • ½ tsp Salt
            • 1 Tbsp Lemon pepper

            50 Servings

              Weight

              • - - Water
              • 1 lb 4 oz *Fresh cauliflower florets
              • - - Water
              • 5 lb Whole-grain elbow macaroni
              • - - Canola oil
              • 2 oz Flour
              • - - Low-fat (1%) milk
              • - - Water
              • 8 oz *Fresh onion, diced
              • - - Skim milk
              • 3 lb 12 oz Low-fat cheddar cheese, shredded
              • - - Egg white
              • 1 lb 4 oz Low-fat sour cream
              • 1 lb 4 oz Non-fat sour cream
              • - - Ground black or white pepper
              • - - Garlic powder
              • - - Dried onion flakes
              • - - Salt
              • - - Lemon pepper

              Measure

              • 1 qt Water
              • 1 qt 2 cups *Fresh cauliflower florets
              • 2 gal Water
              • 1 gal 2 qt Whole-grain elbow macaroni
              • ½ cup Canola oil
              • 1 cup Flour
              • 3 qt Low-fat (1%) milk
              • 1 qt Water
              • 2 cups *Fresh onion, diced
              • 3 qt Skim milk
              • 3 qt 3 cups Low-fat cheddar cheese, shredded
              • 1½ cups Egg white
              • 2½ cups Low-fat sour cream
              • 2½ cups Non-fat sour cream
              • 1 tsp Ground black or white pepper
              • 2 Tbsp Garlic powder
              • ½ cup Dried onion flakes
              • 1 tsp Salt
              • 2 Tbsp Lemon pepper

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • 10 oz *Fresh cauliflower florets
                • - - Water
                • 2 lb 8 oz Whole-grain elbow macaroni
                • - - Canola oil
                • - - Flour
                • - - Low-fat (1%) milk
                • - - Water
                • 4 oz *Fresh onion, diced
                • - - Skim milk
                • 1 lb 14 oz Low-fat cheddar cheese, shredded
                • - - Egg white
                • 10 oz Low-fat sour cream
                • 10 oz Non-fat sour cream
                • - - Ground black or white pepper
                • - - Garlic powder
                • - - Dried onion flakes
                • - - Salt
                • - - Lemon pepper

                Measure

                • 2 cups Water
                • 3 cups *Fresh cauliflower florets
                • 1 gal Water
                • 3 qt Whole-grain elbow macaroni
                • ¼ cup Canola oil
                • ½ cup Flour
                • 1 qt 2 cups Low-fat (1%) milk
                • 2 cups Water
                • 1 cup *Fresh onion, diced
                • 1 qt 2 cups Skim milk
                • 1 qt 3½ cups Low-fat cheddar cheese, shredded
                • ¾ cup Egg white
                • 1¼ cups Low-fat sour cream
                • 1¼ cups Non-fat sour cream
                • ½ tsp Ground black or white pepper
                • 1 Tbsp Garlic powder
                • ¼ cup Dried onion flakes
                • ½ tsp Salt
                • 1 Tbsp Lemon pepper

                50 Servings

                  Weight

                  • - - Water
                  • 1 lb 4 oz *Fresh cauliflower florets
                  • - - Water
                  • 5 lb Whole-grain elbow macaroni
                  • - - Canola oil
                  • 2 oz Flour
                  • - - Low-fat (1%) milk
                  • - - Water
                  • 8 oz *Fresh onion, diced
                  • - - Skim milk
                  • 3 lb 12 oz Low-fat cheddar cheese, shredded
                  • - - Egg white
                  • 1 lb 4 oz Low-fat sour cream
                  • 1 lb 4 oz Non-fat sour cream
                  • - - Ground black or white pepper
                  • - - Garlic powder
                  • - - Dried onion flakes
                  • - - Salt
                  • - - Lemon pepper

                  Measure

                  • 1 qt Water
                  • 1 qt 2 cups *Fresh cauliflower florets
                  • 2 gal Water
                  • 1 gal 2 qt Whole-grain elbow macaroni
                  • ½ cup Canola oil
                  • 1 cup Flour
                  • 3 qt Low-fat (1%) milk
                  • 1 qt Water
                  • 2 cups *Fresh onion, diced
                  • 3 qt Skim milk
                  • 3 qt 3 cups Low-fat cheddar cheese, shredded
                  • 1½ cups Egg white
                  • 2½ cups Low-fat sour cream
                  • 2½ cups Non-fat sour cream
                  • 1 tsp Ground black or white pepper
                  • 2 Tbsp Garlic powder
                  • ½ cup Dried onion flakes
                  • 1 tsp Salt
                  • 2 Tbsp Lemon pepper
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • 10 oz *Fresh cauliflower florets
                    • - - Water
                    • 2 lb 8 oz Whole-grain elbow macaroni
                    • - - Canola oil
                    • - - Flour
                    • - - Low-fat (1%) milk
                    • - - Water
                    • 4 oz *Fresh onion, diced
                    • - - Skim milk
                    • 1 lb 14 oz Low-fat cheddar cheese, shredded
                    • - - Egg white
                    • 10 oz Low-fat sour cream
                    • 10 oz Non-fat sour cream
                    • - - Ground black or white pepper
                    • - - Garlic powder
                    • - - Dried onion flakes
                    • - - Salt
                    • - - Lemon pepper

                    Measure

                    • 2 cups Water
                    • 3 cups *Fresh cauliflower florets
                    • 1 gal Water
                    • 3 qt Whole-grain elbow macaroni
                    • ¼ cup Canola oil
                    • ½ cup Flour
                    • 1 qt 2 cups Low-fat (1%) milk
                    • 2 cups Water
                    • 1 cup *Fresh onion, diced
                    • 1 qt 2 cups Skim milk
                    • 1 qt 3½ cups Low-fat cheddar cheese, shredded
                    • ¾ cup Egg white
                    • 1¼ cups Low-fat sour cream
                    • 1¼ cups Non-fat sour cream
                    • ½ tsp Ground black or white pepper
                    • 1 Tbsp Garlic powder
                    • ¼ cup Dried onion flakes
                    • ½ tsp Salt
                    • 1 Tbsp Lemon pepper

                    50 Servings

                      Weight

                      • - - Water
                      • 1 lb 4 oz *Fresh cauliflower florets
                      • - - Water
                      • 5 lb Whole-grain elbow macaroni
                      • - - Canola oil
                      • 2 oz Flour
                      • - - Low-fat (1%) milk
                      • - - Water
                      • 8 oz *Fresh onion, diced
                      • - - Skim milk
                      • 3 lb 12 oz Low-fat cheddar cheese, shredded
                      • - - Egg white
                      • 1 lb 4 oz Low-fat sour cream
                      • 1 lb 4 oz Non-fat sour cream
                      • - - Ground black or white pepper
                      • - - Garlic powder
                      • - - Dried onion flakes
                      • - - Salt
                      • - - Lemon pepper

                      Measure

                      • 1 qt Water
                      • 1 qt 2 cups *Fresh cauliflower florets
                      • 2 gal Water
                      • 1 gal 2 qt Whole-grain elbow macaroni
                      • ½ cup Canola oil
                      • 1 cup Flour
                      • 3 qt Low-fat (1%) milk
                      • 1 qt Water
                      • 2 cups *Fresh onion, diced
                      • 3 qt Skim milk
                      • 3 qt 3 cups Low-fat cheddar cheese, shredded
                      • 1½ cups Egg white
                      • 2½ cups Low-fat sour cream
                      • 2½ cups Non-fat sour cream
                      • 1 tsp Ground black or white pepper
                      • 2 Tbsp Garlic powder
                      • ½ cup Dried onion flakes
                      • 1 tsp Salt
                      • 2 Tbsp Lemon pepper

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • 10 oz *Fresh cauliflower florets
                        • - - Water
                        • 2 lb 8 oz Whole-grain elbow macaroni
                        • - - Canola oil
                        • - - Flour
                        • - - Low-fat (1%) milk
                        • - - Water
                        • 4 oz *Fresh onion, diced
                        • - - Skim milk
                        • 1 lb 14 oz Low-fat cheddar cheese, shredded
                        • - - Egg white
                        • 10 oz Low-fat sour cream
                        • 10 oz Non-fat sour cream
                        • - - Ground black or white pepper
                        • - - Garlic powder
                        • - - Dried onion flakes
                        • - - Salt
                        • - - Lemon pepper

                        Measure

                        • 2 cups Water
                        • 3 cups *Fresh cauliflower florets
                        • 1 gal Water
                        • 3 qt Whole-grain elbow macaroni
                        • ¼ cup Canola oil
                        • ½ cup Flour
                        • 1 qt 2 cups Low-fat (1%) milk
                        • 2 cups Water
                        • 1 cup *Fresh onion, diced
                        • 1 qt 2 cups Skim milk
                        • 1 qt 3½ cups Low-fat cheddar cheese, shredded
                        • ¾ cup Egg white
                        • 1¼ cups Low-fat sour cream
                        • 1¼ cups Non-fat sour cream
                        • ½ tsp Ground black or white pepper
                        • 1 Tbsp Garlic powder
                        • ¼ cup Dried onion flakes
                        • ½ tsp Salt
                        • 1 Tbsp Lemon pepper

                        50 Servings

                          Weight

                          • - - Water
                          • 1 lb 4 oz *Fresh cauliflower florets
                          • - - Water
                          • 5 lb Whole-grain elbow macaroni
                          • - - Canola oil
                          • 2 oz Flour
                          • - - Low-fat (1%) milk
                          • - - Water
                          • 8 oz *Fresh onion, diced
                          • - - Skim milk
                          • 3 lb 12 oz Low-fat cheddar cheese, shredded
                          • - - Egg white
                          • 1 lb 4 oz Low-fat sour cream
                          • 1 lb 4 oz Non-fat sour cream
                          • - - Ground black or white pepper
                          • - - Garlic powder
                          • - - Dried onion flakes
                          • - - Salt
                          • - - Lemon pepper

                          Measure

                          • 1 qt Water
                          • 1 qt 2 cups *Fresh cauliflower florets
                          • 2 gal Water
                          • 1 gal 2 qt Whole-grain elbow macaroni
                          • ½ cup Canola oil
                          • 1 cup Flour
                          • 3 qt Low-fat (1%) milk
                          • 1 qt Water
                          • 2 cups *Fresh onion, diced
                          • 3 qt Skim milk
                          • 3 qt 3 cups Low-fat cheddar cheese, shredded
                          • 1½ cups Egg white
                          • 2½ cups Low-fat sour cream
                          • 2½ cups Non-fat sour cream
                          • 1 tsp Ground black or white pepper
                          • 2 Tbsp Garlic powder
                          • ½ cup Dried onion flakes
                          • 1 tsp Salt
                          • 2 Tbsp Lemon pepper
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • 10 oz *Fresh cauliflower florets
                            • - - Water
                            • 2 lb 8 oz Whole-grain elbow macaroni
                            • - - Canola oil
                            • - - Flour
                            • - - Low-fat (1%) milk
                            • - - Water
                            • 4 oz *Fresh onion, diced
                            • - - Skim milk
                            • 1 lb 14 oz Low-fat cheddar cheese, shredded
                            • - - Egg white
                            • 10 oz Low-fat sour cream
                            • 10 oz Non-fat sour cream
                            • - - Ground black or white pepper
                            • - - Garlic powder
                            • - - Dried onion flakes
                            • - - Salt
                            • - - Lemon pepper

                            Measure

                            • 2 cups Water
                            • 3 cups *Fresh cauliflower florets
                            • 1 gal Water
                            • 3 qt Whole-grain elbow macaroni
                            • ¼ cup Canola oil
                            • ½ cup Flour
                            • 1 qt 2 cups Low-fat (1%) milk
                            • 2 cups Water
                            • 1 cup *Fresh onion, diced
                            • 1 qt 2 cups Skim milk
                            • 1 qt 3½ cups Low-fat cheddar cheese, shredded
                            • ¾ cup Egg white
                            • 1¼ cups Low-fat sour cream
                            • 1¼ cups Non-fat sour cream
                            • ½ tsp Ground black or white pepper
                            • 1 Tbsp Garlic powder
                            • ¼ cup Dried onion flakes
                            • ½ tsp Salt
                            • 1 Tbsp Lemon pepper

                            50 Servings

                              Weight

                              • - - Water
                              • 1 lb 4 oz *Fresh cauliflower florets
                              • - - Water
                              • 5 lb Whole-grain elbow macaroni
                              • - - Canola oil
                              • 2 oz Flour
                              • - - Low-fat (1%) milk
                              • - - Water
                              • 8 oz *Fresh onion, diced
                              • - - Skim milk
                              • 3 lb 12 oz Low-fat cheddar cheese, shredded
                              • - - Egg white
                              • 1 lb 4 oz Low-fat sour cream
                              • 1 lb 4 oz Non-fat sour cream
                              • - - Ground black or white pepper
                              • - - Garlic powder
                              • - - Dried onion flakes
                              • - - Salt
                              • - - Lemon pepper

                              Measure

                              • 1 qt Water
                              • 1 qt 2 cups *Fresh cauliflower florets
                              • 2 gal Water
                              • 1 gal 2 qt Whole-grain elbow macaroni
                              • ½ cup Canola oil
                              • 1 cup Flour
                              • 3 qt Low-fat (1%) milk
                              • 1 qt Water
                              • 2 cups *Fresh onion, diced
                              • 3 qt Skim milk
                              • 3 qt 3 cups Low-fat cheddar cheese, shredded
                              • 1½ cups Egg white
                              • 2½ cups Low-fat sour cream
                              • 2½ cups Non-fat sour cream
                              • 1 tsp Ground black or white pepper
                              • 2 Tbsp Garlic powder
                              • ½ cup Dried onion flakes
                              • 1 tsp Salt
                              • 2 Tbsp Lemon pepper

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • 10 oz *Fresh cauliflower florets
                                • - - Water
                                • 2 lb 8 oz Whole-grain elbow macaroni
                                • - - Canola oil
                                • - - Flour
                                • - - Low-fat (1%) milk
                                • - - Water
                                • 4 oz *Fresh onion, diced
                                • - - Skim milk
                                • 1 lb 14 oz Low-fat cheddar cheese, shredded
                                • - - Egg white
                                • 10 oz Low-fat sour cream
                                • 10 oz Non-fat sour cream
                                • - - Ground black or white pepper
                                • - - Garlic powder
                                • - - Dried onion flakes
                                • - - Salt
                                • - - Lemon pepper

                                Measure

                                • 2 cups Water
                                • 3 cups *Fresh cauliflower florets
                                • 1 gal Water
                                • 3 qt Whole-grain elbow macaroni
                                • ¼ cup Canola oil
                                • ½ cup Flour
                                • 1 qt 2 cups Low-fat (1%) milk
                                • 2 cups Water
                                • 1 cup *Fresh onion, diced
                                • 1 qt 2 cups Skim milk
                                • 1 qt 3½ cups Low-fat cheddar cheese, shredded
                                • ¾ cup Egg white
                                • 1¼ cups Low-fat sour cream
                                • 1¼ cups Non-fat sour cream
                                • ½ tsp Ground black or white pepper
                                • 1 Tbsp Garlic powder
                                • ¼ cup Dried onion flakes
                                • ½ tsp Salt
                                • 1 Tbsp Lemon pepper

                                50 Servings

                                  Weight

                                  • - - Water
                                  • 1 lb 4 oz *Fresh cauliflower florets
                                  • - - Water
                                  • 5 lb Whole-grain elbow macaroni
                                  • - - Canola oil
                                  • 2 oz Flour
                                  • - - Low-fat (1%) milk
                                  • - - Water
                                  • 8 oz *Fresh onion, diced
                                  • - - Skim milk
                                  • 3 lb 12 oz Low-fat cheddar cheese, shredded
                                  • - - Egg white
                                  • 1 lb 4 oz Low-fat sour cream
                                  • 1 lb 4 oz Non-fat sour cream
                                  • - - Ground black or white pepper
                                  • - - Garlic powder
                                  • - - Dried onion flakes
                                  • - - Salt
                                  • - - Lemon pepper

                                  Measure

                                  • 1 qt Water
                                  • 1 qt 2 cups *Fresh cauliflower florets
                                  • 2 gal Water
                                  • 1 gal 2 qt Whole-grain elbow macaroni
                                  • ½ cup Canola oil
                                  • 1 cup Flour
                                  • 3 qt Low-fat (1%) milk
                                  • 1 qt Water
                                  • 2 cups *Fresh onion, diced
                                  • 3 qt Skim milk
                                  • 3 qt 3 cups Low-fat cheddar cheese, shredded
                                  • 1½ cups Egg white
                                  • 2½ cups Low-fat sour cream
                                  • 2½ cups Non-fat sour cream
                                  • 1 tsp Ground black or white pepper
                                  • 2 Tbsp Garlic powder
                                  • ½ cup Dried onion flakes
                                  • 1 tsp Salt
                                  • 2 Tbsp Lemon pepper
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • 10 oz *Fresh cauliflower florets
                                    • - - Water
                                    • 2 lb 8 oz Whole-grain elbow macaroni
                                    • - - Canola oil
                                    • - - Flour
                                    • - - Low-fat (1%) milk
                                    • - - Water
                                    • 4 oz *Fresh onion, diced
                                    • - - Skim milk
                                    • 1 lb 14 oz Low-fat cheddar cheese, shredded
                                    • - - Egg white
                                    • 10 oz Low-fat sour cream
                                    • 10 oz Non-fat sour cream
                                    • - - Ground black or white pepper
                                    • - - Garlic powder
                                    • - - Dried onion flakes
                                    • - - Salt
                                    • - - Lemon pepper

                                    Measure

                                    • 2 cups Water
                                    • 3 cups *Fresh cauliflower florets
                                    • 1 gal Water
                                    • 3 qt Whole-grain elbow macaroni
                                    • ¼ cup Canola oil
                                    • ½ cup Flour
                                    • 1 qt 2 cups Low-fat (1%) milk
                                    • 2 cups Water
                                    • 1 cup *Fresh onion, diced
                                    • 1 qt 2 cups Skim milk
                                    • 1 qt 3½ cups Low-fat cheddar cheese, shredded
                                    • ¾ cup Egg white
                                    • 1¼ cups Low-fat sour cream
                                    • 1¼ cups Non-fat sour cream
                                    • ½ tsp Ground black or white pepper
                                    • 1 Tbsp Garlic powder
                                    • ¼ cup Dried onion flakes
                                    • ½ tsp Salt
                                    • 1 Tbsp Lemon pepper

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • 1 lb 4 oz *Fresh cauliflower florets
                                      • - - Water
                                      • 5 lb Whole-grain elbow macaroni
                                      • - - Canola oil
                                      • 2 oz Flour
                                      • - - Low-fat (1%) milk
                                      • - - Water
                                      • 8 oz *Fresh onion, diced
                                      • - - Skim milk
                                      • 3 lb 12 oz Low-fat cheddar cheese, shredded
                                      • - - Egg white
                                      • 1 lb 4 oz Low-fat sour cream
                                      • 1 lb 4 oz Non-fat sour cream
                                      • - - Ground black or white pepper
                                      • - - Garlic powder
                                      • - - Dried onion flakes
                                      • - - Salt
                                      • - - Lemon pepper

                                      Measure

                                      • 1 qt Water
                                      • 1 qt 2 cups *Fresh cauliflower florets
                                      • 2 gal Water
                                      • 1 gal 2 qt Whole-grain elbow macaroni
                                      • ½ cup Canola oil
                                      • 1 cup Flour
                                      • 3 qt Low-fat (1%) milk
                                      • 1 qt Water
                                      • 2 cups *Fresh onion, diced
                                      • 3 qt Skim milk
                                      • 3 qt 3 cups Low-fat cheddar cheese, shredded
                                      • 1½ cups Egg white
                                      • 2½ cups Low-fat sour cream
                                      • 2½ cups Non-fat sour cream
                                      • 1 tsp Ground black or white pepper
                                      • 2 Tbsp Garlic powder
                                      • ½ cup Dried onion flakes
                                      • 1 tsp Salt
                                      • 2 Tbsp Lemon pepper

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • 10 oz *Fresh cauliflower florets
                                        • - - Water
                                        • 2 lb 8 oz Whole-grain elbow macaroni
                                        • - - Canola oil
                                        • - - Flour
                                        • - - Low-fat (1%) milk
                                        • - - Water
                                        • 4 oz *Fresh onion, diced
                                        • - - Skim milk
                                        • 1 lb 14 oz Low-fat cheddar cheese, shredded
                                        • - - Egg white
                                        • 10 oz Low-fat sour cream
                                        • 10 oz Non-fat sour cream
                                        • - - Ground black or white pepper
                                        • - - Garlic powder
                                        • - - Dried onion flakes
                                        • - - Salt
                                        • - - Lemon pepper

                                        Measure

                                        • 2 cups Water
                                        • 3 cups *Fresh cauliflower florets
                                        • 1 gal Water
                                        • 3 qt Whole-grain elbow macaroni
                                        • ¼ cup Canola oil
                                        • ½ cup Flour
                                        • 1 qt 2 cups Low-fat (1%) milk
                                        • 2 cups Water
                                        • 1 cup *Fresh onion, diced
                                        • 1 qt 2 cups Skim milk
                                        • 1 qt 3½ cups Low-fat cheddar cheese, shredded
                                        • ¾ cup Egg white
                                        • 1¼ cups Low-fat sour cream
                                        • 1¼ cups Non-fat sour cream
                                        • ½ tsp Ground black or white pepper
                                        • 1 Tbsp Garlic powder
                                        • ¼ cup Dried onion flakes
                                        • ½ tsp Salt
                                        • 1 Tbsp Lemon pepper

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • 1 lb 4 oz *Fresh cauliflower florets
                                          • - - Water
                                          • 5 lb Whole-grain elbow macaroni
                                          • - - Canola oil
                                          • 2 oz Flour
                                          • - - Low-fat (1%) milk
                                          • - - Water
                                          • 8 oz *Fresh onion, diced
                                          • - - Skim milk
                                          • 3 lb 12 oz Low-fat cheddar cheese, shredded
                                          • - - Egg white
                                          • 1 lb 4 oz Low-fat sour cream
                                          • 1 lb 4 oz Non-fat sour cream
                                          • - - Ground black or white pepper
                                          • - - Garlic powder
                                          • - - Dried onion flakes
                                          • - - Salt
                                          • - - Lemon pepper

                                          Measure

                                          • 1 qt Water
                                          • 1 qt 2 cups *Fresh cauliflower florets
                                          • 2 gal Water
                                          • 1 gal 2 qt Whole-grain elbow macaroni
                                          • ½ cup Canola oil
                                          • 1 cup Flour
                                          • 3 qt Low-fat (1%) milk
                                          • 1 qt Water
                                          • 2 cups *Fresh onion, diced
                                          • 3 qt Skim milk
                                          • 3 qt 3 cups Low-fat cheddar cheese, shredded
                                          • 1½ cups Egg white
                                          • 2½ cups Low-fat sour cream
                                          • 2½ cups Non-fat sour cream
                                          • 1 tsp Ground black or white pepper
                                          • 2 Tbsp Garlic powder
                                          • ½ cup Dried onion flakes
                                          • 1 tsp Salt
                                          • 2 Tbsp Lemon pepper
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven:
                                            Conventional oven: 350 °F.
                                            Convection oven: 325 °F.
                                          • Heat water to a rolling boil.
                                          • Add cauliflower. Cook uncovered for 2-3 minutes until tender. Place cauliflower in a food processor. Puree on high speed for 30 seconds to 1 minute until cauliflower has a smooth consistency.
                                            DO NOT OVERMIX.
                                            Set aside for step 8.
                                          • Heat water to a rolling boil.
                                          • Slowly add macaroni. Stir constantly until water boils again. Cook about 8-10 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 9.
                                          • Heat oil in skillet.
                                          • To make a roux, add flour and brown lightly for 2 minutes. Stir constantly.
                                          • Slowly add milk and water whisk until smooth.
                                          • Combine macaroni 7 lb 6 oz (2 gal) with cauliflower puree, onion, milk, cheese, egg whites, sour cream, pepper, garlic powder, onion flakes, salt, and lemon pepper in a large bowl.
                                          • Add 1 qt 2 cups (4 lb) roux and toss well.
                                          • Lightly coat a steam table pan (12” x 20” x 2½”) with pan release spray. Pour about 16½ lb (1 gal 3½ qt) macaroni and cheese mixture into steam table pan.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Bake until firm:
                                            Conventional oven: 350 °F for 40-45 minutes.
                                            Convection oven: 325 °F for 30-40 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion:
                                            Cut each pan 5 x 5 (25 pieces per pan).
                                          • Serve 1 piece (2” x 3¾” square).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Macaroni and Cheese USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 piece (2” x 3¾” square).
                                          Calories 345 Calories from Fat 72
                                          % Daily Value*
                                          Total Fat 8g12%
                                          Saturated Fat 3g19%
                                          Cholesterol 18mg6%
                                          Sodium 469mg20%
                                          Potassium 347mg10%
                                          Total Carbohydrate 47g16%
                                          Dietary Fiber 3g13%
                                          Total Sugars 9g10%
                                          Protein 21g42%
                                          Vitamin C 6mg7%
                                          Vitamin D 57IU380%
                                          Calcium 339mg34%
                                          Iron 2mg11%
                                          Vitamin A 91mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh cauliflower: 1 lb 1 oz
                                          Fresh onion: 5 oz
                                          50 Servings:
                                          Fresh cauliflower: 2 lb 2 oz
                                          Fresh onion: 10 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 14 lb 15 oz
                                          About 2 gal/1 steam table pan
                                          (12” x 20” x 2½”)
                                          50 Servings:
                                          About 29 lb 14 oz
                                          About 4 gal/2 steam table pans
                                          (12” x 20” x 2½”)