Macaroni and Cheese K-8

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

1. Gather Cheese Sauce Ingredients together:
FLOUR AP
BUTTER SOLID UNSLTD
MILK, 1%
CHEESE CHED SHRED (First amount)
SALT KOSHER (First amount)

2. 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 bechamel sauce is achieved, whisk in cheese and seasoning.

3. If preparing and serving same-day, onsite: Preheat oven to 350 degrees F.

Preparation

1. Boil water and cook pasta for 2-3 minutes.
2. Drain and toss with oil.
3. Portion 4 lb cooked pasta per hotel pan.
4. Pour 1 gallon of prepared cheese sauce with 0.5 oz salt (second salt amount) into each hotel pan with the 4lb of pasta.
5. Cover the pans with parchment and foil.
6. If preparing and serving same-day, onsite bake mac and cheese for 15 minutes at 350 degrees or in a steamer until an internal temperature of 165 is reached.
7. After 15 minutes, uncover and add 8oz. of cheddar cheese (using second cheese amount) per pan on top.
8. Return to the oven and allow the cheese topping to melt for another 15 minutes.

Note: If sending out or preparing ahead of time: Cool, cover, and store mac and cheese after step #4. On day of service, following cooking instructions #6-8 above.

Serving

1 Hotel Pan = 30 servings
Serving = 3/4 Cup (5.7oz.)