Creamy Mac and Cheese

Share Now

Creamy Mac and Cheese

0 from 0 votes Only logged in users can rate recipes
Recipe by FIG Course: LunchCuisine: AmericanDifficulty: Easy
Servings

75

servings
Prep time

0

minutes
Cooking time

40

minutes
Calories

312

kcal

This mac and cheese is a classic that the students will go crazy for. It is creamy, cheesy, and will have your students asking for seconds.

Ingredients

  • 1 Gallon 3 Quarts Whole Milk

  • 8 Ounces Flour

  • 8 Ounces Butter

  • 1 Quart 1 1/2 Cups Water

  • 5 Pounds 8 Ounces Elbow Pasta

  • 2 Teaspoons Nutmeg

  • 2 Tablespoons Salt

  • 1 Tablespoons Onion Powder

  • 6 Pounds 4 Ounces Chedder Cheese, Shredded

Directions

  •  Prepare the workstation by cleaning and sanitizing all areas.
  • Gather all ingredients for preparation.
  • Divide elbow macaroni and water equally between 4” hotel pans.
  • Cook in steamer for 8-10 minutes or until al dente. DO NOT OVER COOK! Product must reach an internal temperature of 140 degrees for 15 seconds. 
  • Drain water from cooked macaroni.
  • Cheese Sauce: Melt butter in steam kettle. Add flour making a roux. Cook for 5 minutes without browning.
  •  Add milk and slowly stir with wire whip to make a smooth mixture. (all roux lumps should dissolve).
  • Add nutmeg, salt, onion powder and Worcestershire sauce. Simmer on low heat for 20 minutes. Be careful not to scorch. 
  • Add cheese and stir until it melts. Product must reach an internal temperature of 165 degrees for 15 seconds. 
  • Divide cheese sauce and macaroni equally into each Shot Gun Pan and mix thoroughly.
  • Place in warmer maintaining an internal temperature of 140-150 degrees. 
  • Gently sprinkle parsley on top when placing on the serving line.
  • HACCP:
  • CCP: Ensure that hot food is held at a temperature above 135° F or higher.
  • CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
  • CCP: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
  • Serve a 6-ounce serving.

Notes

  • 2 oz. meat/meat alt. and 1 serving of grain
  • Serving Size: 1/2 Cup

Nutrition Facts

75 servings per container

Serving Size1 servings


  • Amount Per ServingCalories312
  • % Daily Value *
  • Total Fat 14.5g 23%
    • Saturated Fat 8.6g 43%
  • Cholesterol 42.6mg 15%
  • Sodium 517.8mg 22%
  • Potassium 301mg 9%
  • Total Carbohydrate 33g 11%
    • Dietary Fiber 4.6g 19%
    • Sugars 5g
  • Protein 17.8g 36%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Related Articles

    Responses

    Your email address will not be published.