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.
3 from 2 votes

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  • 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.
    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 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


*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”)