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3 from 8 votes

Macaroni and Cheese USDA Recipe for Child Care Centers

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.
CACFP CREDITING INFORMATION
One piece provides 1 oz equivalent meat alternate and 1 oz equivalent grains.
Course: Main Course, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
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: 208

Ingredients

25 Servings

    Weight

    • - - Water
    • 10 oz *Fresh cauliflower florets
    • - - Water
    • 1 lb 9 oz Whole-grain elbow macaroni
    • - - Low-fat (1%) milk
    • 1 lb 14 oz Low-fat cheddar cheese, shredded
    • 8 oz Low-fat sour cream
    • 8 oz Nonfat sour cream
    • - - Ground black or white pepper
    • - - Garlic powder
    • - - Dried onion flakes
    • - - Salt
    • - - Lemon pepper

    Measure

    • 3 cups Water
    • 2¾ cups 1 Tbsp *Fresh cauliflower florets
    • 2 qt 3 cups Water
    • 1 qt 1¾ cups Whole-grain elbow macaroni
    • 1 qt Low-fat (1%) milk
    • 1 qt 3½ cups Low-fat cheddar cheese, shredded
    • ¾ cup 1½ tsp Low-fat sour cream
    • ¾ cup 1½ tsp Nonfat sour cream
    • ⅛ tsp Ground black or white pepper
    • 2 tsp Garlic powder
    • 2 Tbsp Dried onion flakes
    • ½ tsp Salt
    • 1 Tbsp Lemon pepper

    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

      -

      25 Servings

        Weight

        • - - Water
        • 10 oz *Fresh cauliflower florets
        • - - Water
        • 1 lb 9 oz Whole-grain elbow macaroni
        • - - Low-fat (1%) milk
        • 1 lb 14 oz Low-fat cheddar cheese, shredded
        • 8 oz Low-fat sour cream
        • 8 oz Nonfat sour cream
        • - - Ground black or white pepper
        • - - Garlic powder
        • - - Dried onion flakes
        • - - Salt
        • - - Lemon pepper

        Measure

        • 3 cups Water
        • 2¾ cups 1 Tbsp *Fresh cauliflower florets
        • 2 qt 3 cups Water
        • 1 qt 1¾ cups Whole-grain elbow macaroni
        • 1 qt Low-fat (1%) milk
        • 1 qt 3½ cups Low-fat cheddar cheese, shredded
        • ¾ cup 1½ tsp Low-fat sour cream
        • ¾ cup 1½ tsp Nonfat sour cream
        • ⅛ tsp Ground black or white pepper
        • 2 tsp Garlic powder
        • 2 Tbsp Dried onion flakes
        • ½ tsp Salt
        • 1 Tbsp Lemon pepper

        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

          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 25 servings, use 1 pan.
            For 50 servings, use 2 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 140 °F or higher.
          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
            Serve 1 piece (about 2³⁄8" x 4").

          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 | Calories: 208 | Total Carbohydrate: 27g | Protein: 15g | Total Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 412mg | Potassium: 178mg | Dietary Fiber: 2g | Total Sugars: 4g | Vitamin D: 20IU | Calcium: 224mg | Iron: 1mg | Added Sugars included: 0g