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5 from 1 vote

Macaroni and Cheese USDA Recipe for Family Child Care

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
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
6 Servings
Calories: 243

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

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  • 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

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

Serving: 12” x 3¾” piece. | Calories: 243 | Total Carbohydrate: 29g | Protein: 17g | Total Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 441mg | Potassium: 192mg | Dietary Fiber: 2g | Total Sugars: 5g | Vitamin C: 6mg | Vitamin D: 29IU | Calcium: 260mg | Iron: 1mg | Vitamin A: 46mcg