Cheesy Macaroni (Made)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 50 Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #549	3 1/2 bun(s)
Water, Municipal, Mississippi	1 1/2 gallon(s)
Pasta, Macaroni, Elbow, WGR, #295	2 pound(s) + 10 ounce(s)
Margarine, Bulk, #119	12 ounce(s)
Flour, All Purpose, Enriched, #358	12 ounce(s)
Salt, Table, #343	1 ounce(s)
Mustard, Powder, Dry, #332	1 tablespoon(s)
Pepper, White, Ground, #337	1 teaspoon(s)
Paprika, Ground, Domestic, #335	1 tablespoon(s)
Milk, Reduced Fat, 2% Milkfat, Bulk	1 1/4 gallon(s)
Sauce, Worcestershire, Bulk, #289	2 teaspoon(s)
Cheese, American, Grated/Shredded, #60	4 pound(s) + 8 ounce(s)
Cheese, Parmesan, Grated, #85	8 ounce(s)
Cheese, American, Grated/Shredded, #60	1 pound(s) + 8 ounce(s)

DIRECTIONS

1.	To make breadcrumbs, toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs. Break buns into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained.
2.	Cook elbow macaroni in steam-jacketed kettle until al-dente (cooked just long enough to be still firm, and not too soft), 8 minutes. Drain and rinse in cold water.
3.	Melt margarine in a stock pot or steam-jacketed kettle. Combine flour, salt, dry mustard, white pepper, and paprika in a bowl. Add to the melted margarine. Cook this for 2 minutes over medium heat, stirring continuously. Do not brown.
4.	In a stockpot, heat milk to simmer, then slowly add milk to the flour mixture, stirring continuously. Cook until smooth and thick.
5.	Add Worcestershire sauce, shredded American cheese, and Parmesan cheese to the white sauce. Stir over low heat until cheese melts.
6.	Combine well-drained macaroni noodles with sauce. Mix well. Divide evenly into steamtable pans (12" x 20" x 2 1/2"). For 50 servings, use 2 steamtable pans. Cover with a lid or aluminum foil.
7.	To bake: Conventional oven: 350 degrees F for 25 to 30 minutes. Convection oven: 325 degrees F for 25 to 30 minutes.
8.	Combine the bread crumbs and shredded American cheese in a bowl. Sprinkle 3 1/2 cups over each pan.
9.	Bake an additional 5 minutes, uncovered, until lightly browned. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
10.	Cut pan 5 x 5 (25 servings per pan). Serve portions with spatula or #6 scoop for 2/3 cup portion. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use commodity products when available.

Serving Notes

Fresh sliced tomatoes (1/2 oz. portion) make an excellent garnish.

Nutrients Per Serving

Calories

449

Carbohydrates

30.82 g

Dietary Fiber

1.68 g

Protein

20.77 g

Sodium

1120.89 mg

Total Fat

26.60 g

Sat. Fat

16.06 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Cheesy Macaroni (Made)

1.	Thickened white sauce (step 4)	2.	Pouring cheese sauce over macaroni noodles
3.	Cooked Macaroni and Cheese