Go Back Email Link
Print Recipe Add to Collection
3 from 2 votes

Macaroni and Cheese USDA Recipe for Adults in CACFP

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.
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée)
Program Meal Component: Grains, Meat Alternates
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
25 Servings
Calories: 345

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 1piece (2” x 3¾” square). | Calories: 345 | Total Carbohydrate: 47g | Protein: 21g | Total Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 469mg | Potassium: 347mg | Dietary Fiber: 3g | Total Sugars: 9g | Vitamin C: 6mg | Vitamin D: 57IU | Calcium: 339mg | Iron: 2mg | Vitamin A: 91mcg