RECIPE DETAILS
Item ID: 1800987
Serving Size: 1 Serving (5.12 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Bison, Pasta, Noodles
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1800987
Serving Size: 1 Serving (5.12 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Bison, Pasta, Noodles
Allergens: Milk, Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Ground Bison: 72% (cooked and drained)
Pre-Preparation
- Wash produce as needed.
- Dice the onions.
Preparation
- Cook pasta in water following the instructions on the package.
- Make the cheese sauce:
a. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
b. Whisk in milk until well combined. Bring to a simmer.
c. Once a thick béchamel sauce is achieved, whisk in cheese and salt. - Combine pasta and cheese sauce, set aside.
- Sauté bison and onion over medium-high heat.
- When meat is browned, add basil and oregano.
- Add tomato paste and tomato sauce.
- Cook about 15 minutes until flavors combine and until the bison reaches an internal temperature of 165 °F.
- Remove from heat.
Assemble Each Hotel Pan
- Place 4 lbs of mac and cheese in the bottom of each hotel pan.
- Add 4 lbs of the bison/tomato mixture over the mac and cheese.
- Top with 3 oz of shredded cheddar.
- Cover pan with parchment and foil.
- Bake in 350 °F oven for about 25 minutes covered.
- Remove parchment and foil and bake another 12 minutes or until the internal temperature reaches 165°F.
- Allow to cool for a few minutes, then cut 5x5.
- Hold uncovered in a hotbox above 150°F until service.
Serving
One hotel pan = 25 servings
Serving size: 1 piece (5.12 oz)
Serving Suggestion: Serve with whole grain dinner rolls.
Suggested serving utensil: spoodle or scoop
Recipe Source: Hardin Public Schools
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 429.08 kcal |
| Total Fat | 22.68 gm |
| Saturated Fat | 11.42 gm |
| Trans Fat | 0.00* gm |
| Sodium | 455.26 mg |
| Carbohydrates | 33.38 gm |
| Fiber | 5.08 gm |
| Sugars | 7.28* gm |
| Added Sugars | 0.00* gm |
