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Macaroni and Cheese (Cheese Sauce)
1 oz. eq. whole grain
Number of Portions: 85 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Whole Grains
INGREDIENT | MEASURE (FOR 85 SERVINGS) |
|---|---|
Pasta, Macaroni, Elbow, WGR, #295 | 4 pound(s) + 8 ounce(s) |
Oil, Liquid for Fryer, #396 | 1/2 cup(s) |
Water, Municipal, Mississippi | 6 gallon(s) |
Sauce, Mix, Cheese, Dry, #292 | 8 ounce(s) |
Water, Municipal, Mississippi | 1/2 gallon(s) |
Cheese, American, Grated/Shredded, #60 | 2 cup(s) |
DIRECTIONS
1. | Cook macaroni in oil and water until al-dente (cooked just long enough to be still firm, and not too soft), about 9-10 minutes. Do not overcook pasta. Drain macaroni. |
2. | Prepare cheese sauce according to package directions. Combine macaroni and cheese sauce. Mix well. Pour macaroni and cheese sauce into 12 x 20 x 4" pan that has been sprayed with pan release spray. |
3. | Top each pan with 2 cups American cheese. |
4. | Bake in convection oven at 350 degrees F. until cheese melts. Remove from oven and cover with film wrap. Place in warmer until ready for service. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion with #8 scoop or 4 ounce spoodle (1/2 cup) per serving. Each portion provides 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 or lower. |
Production Notes
Do not overcook as this inceases the volume of the macaroni.
Use commodity products when available.