FS091 - MACARONI AND CHEESE PK

Hot
Recipe Source: BVSD
  • 100
  • 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 CUP = 3.8 OZ WEIGHT
  • Nutrition Link: 80309
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

  • Preparation Instructions:

    Cook pasta for 2-3 minutes. Drain and toss with oil. Portion 4 lb cooked pasta into hotel pans.
    Make sauce.
    Pour 1 gallon of cheese sauce, 0.5 oz salt and mix into a 200 pan with 4 lb. pasta. Cool and cover. 1 hotel pan = 50 PK servings.

  • Serving Instructions:

    Reheat mac and cheese at 350 degrees or in steamer until 165 degrees. Remove foil and parchment 15 min before finished cooking and add 11 oz shredded cheddar cheese and melt for remainder of cook time.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1 Calories: 186.57
Dark Green: 0 Milk: 0 Sat. Fat: 18.2%
Red Orange: 0 Grains: 0.5 Sodium: 488.88
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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