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Macaroni & Cheese with a Ham Slice
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bread, WGR, #139 | 2 slice(s) |
Pasta, Macaroni, Elbow, WGR, #295 | 5 pound(s) + 12 ounce(s) |
Margarine, Bulk, #119 | 1 pound(s) + 8 ounce(s) |
Flour, All Purpose, Enriched, #358 | 1 pound(s) + 8 ounce(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Mustard, Powder, Dry, #332 | 2 tablespoon(s) |
Pepper, White, Ground, #337 | 2 tablespoon(s) |
Parsley, Dried, Chopped, #316 | 2 tablespoon(s) |
Milk, Reduced Fat, 2% Milkfat, Bulk | 2 gallon(s) + 2 quart(s) |
Sauce, Worcestershire, Bulk, #289 | 1 tablespoon(s) + 1 teaspoon(s) |
Cheese, American, Grated/Shredded, #60 | 5 pound(s) |
Cheese, Parmesan, Grated, #85 | 2 pound(s) + 8 ounce(s) |
Ham, Cooked, Smoked, Boneless, #25 | 9 pound(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. |
2. | Cook elbow macaroni in steam-jacketed kettle until al-dente (cooked just long enough to be still firm, and not too soft), according to directions on the package (about 9 to 11 minutes). DO NOT OVERCOOK. Drain off water. |
3. | Melt margarine in a stock pot or steam-jacketed kettle. |
4. | Combine flour, salt, dry mustard, white pepper, and parsley in a bowl. Add to the melted margarine. Cook this for 2 minutes over medium heat, stirring continuously. Do not brown. |
5. | Heat milk in a stockpot to a simmer, then slowly add milk to the flour mixture, stirring continuously. Cook until smooth and thick. |
6. | Add Worcestershire sauce, shredded American cheese, and 8 ounces of Parmesan cheese to the white sauce. Stir over low heat until cheese melts. |
7. | Combine well-drained macaroni with sauce and mix well. Place 10 pounds 6 ounces into each steamtable pan (12" X 20" X 2 1/2"). Cover with a lid or aluminum foil. |
8. | To bake: Conventional oven: 350 degrees F, 30 minutes. |
9. | Combine the bread crumbs and shredded 2 pounds parmesan cheese in a bowl. Sprinkle 3 cups over each pan of baked macaroni. |
10. | Bake an additional 5 minutes, uncovered, until lightly browned. CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds. |
11. | Slice ham and heat to 165 degrees F. Weigh a 1-1/2 ounce of portion of ham to determine portion size. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
12. | Portion 1/2 cup macaroni and cheese and 1-1/2 ounce ham per serving. 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.