Macaroni and Cheese (K-8)

Pre-Preparation

1. Make the cheese sauce:
   1. In a pot or steam kettle set on medium heat, melt butter and then whisk in flour. Whisk continuously until a blonde roux is formed.
   2. Gradually whisk in milk until smooth and well combined. Bring to a simmer and continue to cook until the mixture thickens and coats the back of a spoon.
   3. Once a thick béchamel sauce is achieved, whisk in cheese and salt using an immersion blender or a whisk until fully melted and smooth.
2. If preparing and serving the same day, preheat oven to 350°F.

Preparation

1. In alarge pot, steam kettle, or tilt skillet set on high heat, bring the water to a rolling boil.
2. Add salt (second amount) to the water (ratio of 1/8 cup salt per 1 gallon water).
3. Add pasta and stir to prevent clumping.
4. Cook pasta for 2 to 3 minutes.
5. Drain and toss with a little oil to prevent sticking.
6. Portion 4 lbs pasta into each 2-inch hotel pan.
7. Mix in 1 gallon cheese sauce into each hotel pan to coat the pasta.
8. Cover each pan with parchment, then foil.
9. If preparing and serving the same day, bake at 350°F for about 15 minutes until the internal temperature reaches 165°F.
   Note: Alternative option to steam the hotel pans.
10. Uncover and evenly sprinkle 8 oz shredded cheddar cheese (second amount) on top of each hotel pan.
11. Return to the oven (or steamer) and heat for about an additional 15 minutes to melt the cheese topping.
12. Hold hot until service at or above 135°F.

Make-ahead or shipping: Cool per HACCP after step 5, then cover and store refrigerated. On the day of service, complete steps 6 through 12.

Serving

Serving size: 3/4 cup (5.7 oz)

Servings per hotel pan: 30

Recipe Source

Boulder Valley School District Food Services