Macaroni and Cheese USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This Macaroni and Cheese has cauliflower purée, macaroni, milk, cheese, sour cream, pepper, garlic powder, onion flakes, salt, and lemon pepper that are combined and baked.
NSLP/SBP CREDITING INFORMATION
One piece provides 1 oz equivalent meat alternate and 1 oz equivalent grains.
3.09 from 12 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Macaroni-and-Cheese.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

50 Servings

    Weight

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

    Measure

    • 1 qt 2 cups Water
    • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
    • 1 gal 1 qt 2 cups Water
    • 2 qt 3½ cups Whole-grain elbow macaroni
    • 2 qt Low-fat (1%) milk
    • 3 qt 3 cups Low-fat cheddar cheese, shredded
    • 1½ cups 1 Tbsp Low-fat sour cream
    • 1½ cups 1 Tbsp Nonfat sour cream
    • ¼ tsp Ground black or white pepper
    • 1 Tbsp 1 tsp Garlic powder
    • ¼ cup Dried onion flakes
    • 1 tsp Salt
    • 2 Tbsp Lemon pepper

    100 Servings

      Weight

      • - - Water
      • 2 lb 8 oz *Fresh cauliflower florets
      • - - Water
      • 6 lb 4 oz Whole-grain elbow macaroni
      • - - Low-fat (1%) milk
      • 7 lb 8 oz Low-fat cheddar cheese, shredded
      • 2 lb Low-fat sour cream
      • 2 lb Nonfat sour cream
      • - - Ground black or white pepper
      • - - Garlic powder
      • 2½ oz Dried onion flakes
      • - - Salt
      • - - Lemon pepper

      Measure

      • 3 qt Water
      • 2 qt 3¼ cups *Fresh cauliflower florets
      • 2 gal 3 qt Water
      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
      • 1 gal Low-fat (1%) milk
      • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
      • 3 cups 2 Tbsp Low-fat sour cream
      • 3 cups 2 Tbsp Nonfat sour cream
      • ½ tsp Ground black or white pepper
      • 2 Tbsp 2 tsp Garlic powder
      • ½ cup Dried onion flakes
      • 2 tsp Salt
      • ¼ cup Lemon pepper

      Quantity
       

      50 Servings

        Weight

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

        Measure

        • 1 qt 2 cups Water
        • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
        • 1 gal 1 qt 2 cups Water
        • 2 qt 3½ cups Whole-grain elbow macaroni
        • 2 qt Low-fat (1%) milk
        • 3 qt 3 cups Low-fat cheddar cheese, shredded
        • 1½ cups 1 Tbsp Low-fat sour cream
        • 1½ cups 1 Tbsp Nonfat sour cream
        • ¼ tsp Ground black or white pepper
        • 1 Tbsp 1 tsp Garlic powder
        • ¼ cup Dried onion flakes
        • 1 tsp Salt
        • 2 Tbsp Lemon pepper

        100 Servings

          Weight

          • - - Water
          • 2 lb 8 oz *Fresh cauliflower florets
          • - - Water
          • 6 lb 4 oz Whole-grain elbow macaroni
          • - - Low-fat (1%) milk
          • 7 lb 8 oz Low-fat cheddar cheese, shredded
          • 2 lb Low-fat sour cream
          • 2 lb Nonfat sour cream
          • - - Ground black or white pepper
          • - - Garlic powder
          • 2½ oz Dried onion flakes
          • - - Salt
          • - - Lemon pepper

          Measure

          • 3 qt Water
          • 2 qt 3¼ cups *Fresh cauliflower florets
          • 2 gal 3 qt Water
          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
          • 1 gal Low-fat (1%) milk
          • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
          • 3 cups 2 Tbsp Low-fat sour cream
          • 3 cups 2 Tbsp Nonfat sour cream
          • ½ tsp Ground black or white pepper
          • 2 Tbsp 2 tsp Garlic powder
          • ½ cup Dried onion flakes
          • 2 tsp Salt
          • ¼ cup Lemon pepper

          Ingredients
           

          50 Servings

            Weight

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

            Measure

            • 1 qt 2 cups Water
            • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
            • 1 gal 1 qt 2 cups Water
            • 2 qt 3½ cups Whole-grain elbow macaroni
            • 2 qt Low-fat (1%) milk
            • 3 qt 3 cups Low-fat cheddar cheese, shredded
            • 1½ cups 1 Tbsp Low-fat sour cream
            • 1½ cups 1 Tbsp Nonfat sour cream
            • ¼ tsp Ground black or white pepper
            • 1 Tbsp 1 tsp Garlic powder
            • ¼ cup Dried onion flakes
            • 1 tsp Salt
            • 2 Tbsp Lemon pepper

            100 Servings

              Weight

              • - - Water
              • 2 lb 8 oz *Fresh cauliflower florets
              • - - Water
              • 6 lb 4 oz Whole-grain elbow macaroni
              • - - Low-fat (1%) milk
              • 7 lb 8 oz Low-fat cheddar cheese, shredded
              • 2 lb Low-fat sour cream
              • 2 lb Nonfat sour cream
              • - - Ground black or white pepper
              • - - Garlic powder
              • 2½ oz Dried onion flakes
              • - - Salt
              • - - Lemon pepper

              Measure

              • 3 qt Water
              • 2 qt 3¼ cups *Fresh cauliflower florets
              • 2 gal 3 qt Water
              • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
              • 1 gal Low-fat (1%) milk
              • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
              • 3 cups 2 Tbsp Low-fat sour cream
              • 3 cups 2 Tbsp Nonfat sour cream
              • ½ tsp Ground black or white pepper
              • 2 Tbsp 2 tsp Garlic powder
              • ½ cup Dried onion flakes
              • 2 tsp Salt
              • ¼ cup Lemon pepper

              Quantity
               

              50 Servings

                Weight

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

                Measure

                • 1 qt 2 cups Water
                • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
                • 1 gal 1 qt 2 cups Water
                • 2 qt 3½ cups Whole-grain elbow macaroni
                • 2 qt Low-fat (1%) milk
                • 3 qt 3 cups Low-fat cheddar cheese, shredded
                • 1½ cups 1 Tbsp Low-fat sour cream
                • 1½ cups 1 Tbsp Nonfat sour cream
                • ¼ tsp Ground black or white pepper
                • 1 Tbsp 1 tsp Garlic powder
                • ¼ cup Dried onion flakes
                • 1 tsp Salt
                • 2 Tbsp Lemon pepper

                100 Servings

                  Weight

                  • - - Water
                  • 2 lb 8 oz *Fresh cauliflower florets
                  • - - Water
                  • 6 lb 4 oz Whole-grain elbow macaroni
                  • - - Low-fat (1%) milk
                  • 7 lb 8 oz Low-fat cheddar cheese, shredded
                  • 2 lb Low-fat sour cream
                  • 2 lb Nonfat sour cream
                  • - - Ground black or white pepper
                  • - - Garlic powder
                  • 2½ oz Dried onion flakes
                  • - - Salt
                  • - - Lemon pepper

                  Measure

                  • 3 qt Water
                  • 2 qt 3¼ cups *Fresh cauliflower florets
                  • 2 gal 3 qt Water
                  • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                  • 1 gal Low-fat (1%) milk
                  • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
                  • 3 cups 2 Tbsp Low-fat sour cream
                  • 3 cups 2 Tbsp Nonfat sour cream
                  • ½ tsp Ground black or white pepper
                  • 2 Tbsp 2 tsp Garlic powder
                  • ½ cup Dried onion flakes
                  • 2 tsp Salt
                  • ¼ cup Lemon pepper
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

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

                    Measure

                    • 1 qt 2 cups Water
                    • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
                    • 1 gal 1 qt 2 cups Water
                    • 2 qt 3½ cups Whole-grain elbow macaroni
                    • 2 qt Low-fat (1%) milk
                    • 3 qt 3 cups Low-fat cheddar cheese, shredded
                    • 1½ cups 1 Tbsp Low-fat sour cream
                    • 1½ cups 1 Tbsp Nonfat sour cream
                    • ¼ tsp Ground black or white pepper
                    • 1 Tbsp 1 tsp Garlic powder
                    • ¼ cup Dried onion flakes
                    • 1 tsp Salt
                    • 2 Tbsp Lemon pepper

                    100 Servings

                      Weight

                      • - - Water
                      • 2 lb 8 oz *Fresh cauliflower florets
                      • - - Water
                      • 6 lb 4 oz Whole-grain elbow macaroni
                      • - - Low-fat (1%) milk
                      • 7 lb 8 oz Low-fat cheddar cheese, shredded
                      • 2 lb Low-fat sour cream
                      • 2 lb Nonfat sour cream
                      • - - Ground black or white pepper
                      • - - Garlic powder
                      • 2½ oz Dried onion flakes
                      • - - Salt
                      • - - Lemon pepper

                      Measure

                      • 3 qt Water
                      • 2 qt 3¼ cups *Fresh cauliflower florets
                      • 2 gal 3 qt Water
                      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                      • 1 gal Low-fat (1%) milk
                      • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
                      • 3 cups 2 Tbsp Low-fat sour cream
                      • 3 cups 2 Tbsp Nonfat sour cream
                      • ½ tsp Ground black or white pepper
                      • 2 Tbsp 2 tsp Garlic powder
                      • ½ cup Dried onion flakes
                      • 2 tsp Salt
                      • ¼ cup Lemon pepper

                      Quantity
                       

                      50 Servings

                        Weight

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

                        Measure

                        • 1 qt 2 cups Water
                        • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
                        • 1 gal 1 qt 2 cups Water
                        • 2 qt 3½ cups Whole-grain elbow macaroni
                        • 2 qt Low-fat (1%) milk
                        • 3 qt 3 cups Low-fat cheddar cheese, shredded
                        • 1½ cups 1 Tbsp Low-fat sour cream
                        • 1½ cups 1 Tbsp Nonfat sour cream
                        • ¼ tsp Ground black or white pepper
                        • 1 Tbsp 1 tsp Garlic powder
                        • ¼ cup Dried onion flakes
                        • 1 tsp Salt
                        • 2 Tbsp Lemon pepper

                        100 Servings

                          Weight

                          • - - Water
                          • 2 lb 8 oz *Fresh cauliflower florets
                          • - - Water
                          • 6 lb 4 oz Whole-grain elbow macaroni
                          • - - Low-fat (1%) milk
                          • 7 lb 8 oz Low-fat cheddar cheese, shredded
                          • 2 lb Low-fat sour cream
                          • 2 lb Nonfat sour cream
                          • - - Ground black or white pepper
                          • - - Garlic powder
                          • 2½ oz Dried onion flakes
                          • - - Salt
                          • - - Lemon pepper

                          Measure

                          • 3 qt Water
                          • 2 qt 3¼ cups *Fresh cauliflower florets
                          • 2 gal 3 qt Water
                          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                          • 1 gal Low-fat (1%) milk
                          • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
                          • 3 cups 2 Tbsp Low-fat sour cream
                          • 3 cups 2 Tbsp Nonfat sour cream
                          • ½ tsp Ground black or white pepper
                          • 2 Tbsp 2 tsp Garlic powder
                          • ½ cup Dried onion flakes
                          • 2 tsp Salt
                          • ¼ cup Lemon pepper
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

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

                            Measure

                            • 1 qt 2 cups Water
                            • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
                            • 1 gal 1 qt 2 cups Water
                            • 2 qt 3½ cups Whole-grain elbow macaroni
                            • 2 qt Low-fat (1%) milk
                            • 3 qt 3 cups Low-fat cheddar cheese, shredded
                            • 1½ cups 1 Tbsp Low-fat sour cream
                            • 1½ cups 1 Tbsp Nonfat sour cream
                            • ¼ tsp Ground black or white pepper
                            • 1 Tbsp 1 tsp Garlic powder
                            • ¼ cup Dried onion flakes
                            • 1 tsp Salt
                            • 2 Tbsp Lemon pepper

                            100 Servings

                              Weight

                              • - - Water
                              • 2 lb 8 oz *Fresh cauliflower florets
                              • - - Water
                              • 6 lb 4 oz Whole-grain elbow macaroni
                              • - - Low-fat (1%) milk
                              • 7 lb 8 oz Low-fat cheddar cheese, shredded
                              • 2 lb Low-fat sour cream
                              • 2 lb Nonfat sour cream
                              • - - Ground black or white pepper
                              • - - Garlic powder
                              • 2½ oz Dried onion flakes
                              • - - Salt
                              • - - Lemon pepper

                              Measure

                              • 3 qt Water
                              • 2 qt 3¼ cups *Fresh cauliflower florets
                              • 2 gal 3 qt Water
                              • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                              • 1 gal Low-fat (1%) milk
                              • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
                              • 3 cups 2 Tbsp Low-fat sour cream
                              • 3 cups 2 Tbsp Nonfat sour cream
                              • ½ tsp Ground black or white pepper
                              • 2 Tbsp 2 tsp Garlic powder
                              • ½ cup Dried onion flakes
                              • 2 tsp Salt
                              • ¼ cup Lemon pepper

                              Quantity
                               

                              50 Servings

                                Weight

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

                                Measure

                                • 1 qt 2 cups Water
                                • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
                                • 1 gal 1 qt 2 cups Water
                                • 2 qt 3½ cups Whole-grain elbow macaroni
                                • 2 qt Low-fat (1%) milk
                                • 3 qt 3 cups Low-fat cheddar cheese, shredded
                                • 1½ cups 1 Tbsp Low-fat sour cream
                                • 1½ cups 1 Tbsp Nonfat sour cream
                                • ¼ tsp Ground black or white pepper
                                • 1 Tbsp 1 tsp Garlic powder
                                • ¼ cup Dried onion flakes
                                • 1 tsp Salt
                                • 2 Tbsp Lemon pepper

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 2 lb 8 oz *Fresh cauliflower florets
                                  • - - Water
                                  • 6 lb 4 oz Whole-grain elbow macaroni
                                  • - - Low-fat (1%) milk
                                  • 7 lb 8 oz Low-fat cheddar cheese, shredded
                                  • 2 lb Low-fat sour cream
                                  • 2 lb Nonfat sour cream
                                  • - - Ground black or white pepper
                                  • - - Garlic powder
                                  • 2½ oz Dried onion flakes
                                  • - - Salt
                                  • - - Lemon pepper

                                  Measure

                                  • 3 qt Water
                                  • 2 qt 3¼ cups *Fresh cauliflower florets
                                  • 2 gal 3 qt Water
                                  • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                  • 1 gal Low-fat (1%) milk
                                  • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
                                  • 3 cups 2 Tbsp Low-fat sour cream
                                  • 3 cups 2 Tbsp Nonfat sour cream
                                  • ½ tsp Ground black or white pepper
                                  • 2 Tbsp 2 tsp Garlic powder
                                  • ½ cup Dried onion flakes
                                  • 2 tsp Salt
                                  • ¼ cup Lemon pepper
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

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

                                    Measure

                                    • 1 qt 2 cups Water
                                    • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
                                    • 1 gal 1 qt 2 cups Water
                                    • 2 qt 3½ cups Whole-grain elbow macaroni
                                    • 2 qt Low-fat (1%) milk
                                    • 3 qt 3 cups Low-fat cheddar cheese, shredded
                                    • 1½ cups 1 Tbsp Low-fat sour cream
                                    • 1½ cups 1 Tbsp Nonfat sour cream
                                    • ¼ tsp Ground black or white pepper
                                    • 1 Tbsp 1 tsp Garlic powder
                                    • ¼ cup Dried onion flakes
                                    • 1 tsp Salt
                                    • 2 Tbsp Lemon pepper

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 2 lb 8 oz *Fresh cauliflower florets
                                      • - - Water
                                      • 6 lb 4 oz Whole-grain elbow macaroni
                                      • - - Low-fat (1%) milk
                                      • 7 lb 8 oz Low-fat cheddar cheese, shredded
                                      • 2 lb Low-fat sour cream
                                      • 2 lb Nonfat sour cream
                                      • - - Ground black or white pepper
                                      • - - Garlic powder
                                      • 2½ oz Dried onion flakes
                                      • - - Salt
                                      • - - Lemon pepper

                                      Measure

                                      • 3 qt Water
                                      • 2 qt 3¼ cups *Fresh cauliflower florets
                                      • 2 gal 3 qt Water
                                      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                      • 1 gal Low-fat (1%) milk
                                      • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
                                      • 3 cups 2 Tbsp Low-fat sour cream
                                      • 3 cups 2 Tbsp Nonfat sour cream
                                      • ½ tsp Ground black or white pepper
                                      • 2 Tbsp 2 tsp Garlic powder
                                      • ½ cup Dried onion flakes
                                      • 2 tsp Salt
                                      • ¼ cup Lemon pepper

                                      Quantity
                                       

                                      50 Servings

                                        Weight

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

                                        Measure

                                        • 1 qt 2 cups Water
                                        • 1 qt 1½ cups 2 Tbsp *Fresh cauliflower florets
                                        • 1 gal 1 qt 2 cups Water
                                        • 2 qt 3½ cups Whole-grain elbow macaroni
                                        • 2 qt Low-fat (1%) milk
                                        • 3 qt 3 cups Low-fat cheddar cheese, shredded
                                        • 1½ cups 1 Tbsp Low-fat sour cream
                                        • 1½ cups 1 Tbsp Nonfat sour cream
                                        • ¼ tsp Ground black or white pepper
                                        • 1 Tbsp 1 tsp Garlic powder
                                        • ¼ cup Dried onion flakes
                                        • 1 tsp Salt
                                        • 2 Tbsp Lemon pepper

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 2 lb 8 oz *Fresh cauliflower florets
                                          • - - Water
                                          • 6 lb 4 oz Whole-grain elbow macaroni
                                          • - - Low-fat (1%) milk
                                          • 7 lb 8 oz Low-fat cheddar cheese, shredded
                                          • 2 lb Low-fat sour cream
                                          • 2 lb Nonfat sour cream
                                          • - - Ground black or white pepper
                                          • - - Garlic powder
                                          • 2½ oz Dried onion flakes
                                          • - - Salt
                                          • - - Lemon pepper

                                          Measure

                                          • 3 qt Water
                                          • 2 qt 3¼ cups *Fresh cauliflower florets
                                          • 2 gal 3 qt Water
                                          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                          • 1 gal Low-fat (1%) milk
                                          • 1 gal 3 qt 2 cups Low-fat cheddar cheese, shredded
                                          • 3 cups 2 Tbsp Low-fat sour cream
                                          • 3 cups 2 Tbsp Nonfat sour cream
                                          • ½ tsp Ground black or white pepper
                                          • 2 Tbsp 2 tsp Garlic powder
                                          • ½ cup Dried onion flakes
                                          • 2 tsp Salt
                                          • ¼ cup Lemon pepper
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to a rolling boil.
                                          • Add cauliflower. Cook uncovered for 2–3 minutes until tender. Place cauliflower in a food processor. Purée on high speed for 30 seconds to 1 minute until cauliflower has a smooth consistency.
                                            DO NOT OVERMIX. Set aside for step 5.
                                          • 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 5.
                                          • Combine cauliflower purée, macaroni, milk, cheese, sour cream, pepper, garlic powder, onion flakes, salt, and lemon pepper in a large bowl. Stir well.
                                          • Pour 1 gal 2 cups (about 9 lb 2 oz) macaroni and cheese mixture into a steam table pan (12″ x 20″ x 2½″) lightly coated with pan-release spray.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 30–35 minutes.
                                            Convection oven: 325 °F for 25–30 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
                                            Serve 1 piece (about 2³⁄8″ x 4″).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Macaroni and Cheese USDA Recipe for Schools
                                          Amount Per Serving 1 piece
                                          Calories 208 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 2g13%
                                          Cholesterol 13mg4%
                                          Sodium 412mg18%
                                          Potassium 178mg5%
                                          Total Carbohydrate 27g9%
                                          Dietary Fiber 2g8%
                                          Total Sugars 4g4%
                                          Protein 15g30%
                                          Vitamin D 20IU133%
                                          Calcium 224mg22%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Cauliflower: 2 lb 2 oz
                                          100 Servings:
                                          Cauliflower: 4 lb 4 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
                                          50 Servings:
                                          About 18 lb 2 oz
                                          About 2 gal 1 qt ¼ cup/2 steam table pans (12" x 20" x 2½")
                                          100 Servings:
                                          About 36 lb 4 oz
                                          About 4 gal 2 qt ½ cup/4 steam table pans (12" x 20" x 2½")