Pre-Preparation
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Gather cheese sauce ingredients: all-purpose flour, unsalted butter, 1% milk, shredded cheddar cheese (first amount), kosher salt.
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Make the cheese sauce:
a. Melt butter, then whisk in flour; cook to a blond roux.
b. Whisk in milk until smooth; bring to a gentle simmer.
c. When the béchamel has thickened, mix in the first cheddar amount and salt using an immersion blender or a whisk until fully melted and smooth. -
If preparing and serving the same day, preheat oven to 350°F.
Preparation
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Bring water to a rolling boil.
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Salt the water (use 1/8 cup salt per gallon).
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Add pasta and stir to prevent clumping.
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Cook pasta for 2 to 3 minutes.
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Drain and toss with a little oil to prevent sticking.
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Portion 4 lb cooked pasta into each hotel pan.
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Pour 1 gallon prepared cheese sauce into each pan with the pasta and mix to coat.
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Cover pans with parchment, then foil.
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If preparing and serving the same day, bake at 350°F for about 15 minutes or steam until the internal temperature reaches 165°F.
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Uncover and add 8 oz shredded cheddar cheese (second cheese amount) per pan on top.
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Return to the oven and heat about 15 minutes more to melt the topping.
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Hold hot until service at 140°F or higher.
Make-ahead or shipping: Cool per HACCP after step 4, cover, and store refrigerated. On the day of service, complete steps 6 through 11.
Serving
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1 hotel pan = 22 servings
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Serving = 1 cup (8.6 oz)
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Suggestion: for secondary, offer a breadstick that provides a 0.75 grain equivalent.
Recipe Source
Boulder Valley School District Food Services
