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.
3.10 from 11 votes

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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")