Macaroni and Cheese USDA Recipe for Family Child Care

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Macaroni and Cheese is a childhood favorite, a satisfying combination of cheese and pasta. Our version is made even more special with cauliflower.
CACFP Home Childcare Crediting Information
One 2” x 3¾” piece provides 1 oz equivalent meat alternate and 1 oz equivalent grains.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Macaroni_and_Cheese_6_Servings.pdf

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper

Quantity
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper

Ingredients
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper

Quantity
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper

Quantity
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper

Quantity
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper

Quantity
 

  • 2 cups Water
  • 2½ oz Fresh cauliflower florets
  • 3 cups Water
  • 1¼ cups or 6 oz Whole-grain elbow macaroni
  • 2 tsp Canola oil
  • 2 tsp Whole-wheat flour
  • ½ cup or 4 oz Low-fat (1%) milk
  • 1 cup or 8 oz Skim milk
  • 2 cups 7¼ oz Low-fat cheddar cheese, shredded
  • ¼ cup or 2 oz Egg whites
  • ¼ cup or 2 oz Low-fat sour cream
  • ¼ cup or 2 oz Nonfat sour cream
  • ¼ cup or 1 oz Fresh diced onion
  • ⅛ tsp Ground black or white pepper
  • ½ tsp Garlic powder
  • 1½ tsp Dried onion flakes
  • ⅛ tsp Salt
  • ½ tsp Lemon pepper
*See Marketing Guide

Instructions
 

  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F
  • Heat two cups water to a rolling boil in a medium saucepan.
  • Add cauliflower. Cook uncovered for 4 minutes until very soft. Remove, drain, and place in a bowl. Mash cauliflower until smooth. Set aside for step 7.
  • Heat 3 cups water to a rolling boil in a medium saucepan.
  • 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 7.
  • Heat oil in skillet. Add flour to make a roux. Stir briskly with whisk. Slowly add milk and stir until smooth. Reduce heat to low.
  • Combine cauliflower mash, macaroni, milk, cheese, egg whites, sour cream, onion, pepper, garlic powder, onion flakes, salt, and lemon pepper in a large bowl. Add warm roux and stir well.
  • Lightly coat a baking dish (8” x 8” x 2”) with pan release spray.
  • Pour macaroni and cheese mixture into the baking dish.
  • 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 at 140 °F or higher until served.
  • Cut each pan into 6 pieces (2” x 3¾”).
  • Serve one - 2” x 3¾” piece.

Nutrition INFORMATION

Nutrition Facts
Macaroni and Cheese USDA Recipe for Family Child Care
Amount Per Serving 1 2” x 3¾” piece.
Calories 243 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 441mg19%
Potassium 192mg5%
Total Carbohydrate 29g10%
Dietary Fiber 2g8%
Total Sugars 5g6%
Protein 17g34%
Vitamin C 6mg7%
Vitamin D 29IU193%
Calcium 260mg26%
Iron 1mg6%
Vitamin A 46mcg
*
*Marketing Guide
Yield / Volume