Macaroni and Cheese USDA Recipe for Schools

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.
3.15 from 7 votes
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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 Carbohydrates 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")