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Macaroni and Cheese 9-12


Item ID: FS035

Serving Description: 1 Cup (8.6oz.)

Food Category: Vegetarian

HACCP Process Category: SameDay


Item ID: FS035

Serving Description: 1 Cup (8.6oz.)

Food Category: Vegetarian

HACCP Process Category: SameDay


Ingredients list for this recipe is unavailable.



Recipe Source: Boulder Valley School District Food Services

Gather the Cheese Sauce ingredients together:
Butter Solid Unsalted
Milk, 1%
Cheese Cheddar Shredded (first amount on ingredients list)
Salt Kosher (first amount on ingredients list)

Make the cheese sauce:
1. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
2. Whisk in milk until well combined. Bring to a simmer.
3. One a thick bechamel sauce is achieved, whisk in cheese and seasoning.

If preparing and serving sameday, onsite: Preheat oven to 350 degrees F.


1. 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 cheese sauce with 0.5 oz salt and mix into each hotel pan with the 4lb of pasta.
5. Cover the pans with parchment and foil.
6. If preparing and serving sameday, 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 per pan on top.
8. Return to the oven and alllow the cheese topping to melt for another 15 minutes.

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


1 Hotel Pan = 22 Servings
1 Serving for 9-12 = 1 Cup (8.6oz.)
Serve secondary portion with 1 breadstick (.75g)

Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 417.46
Dark Green: 0 Milk: 0 Sat. Fat: 19.28%
Red Orange: 0 Grains: 1.25 Sodium: 1103.24
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.


Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.


Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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