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Usda mac and cheese recipe

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Usda mac and cheese recipe
  • 5.25 lbs wholegrain elbows, rotini, or penne pasta
  • Water
  • 6.5 lbs reduced fat American cheese
  • 4.25 lbs reduced fat cheddar cheese
  • 1.5 cups reduced fat mozzarella dairy product
  • 2 gallons low-fat, low sodium chicken stock
  • 1 gallon 1% milk
  • 9 lbs broccoli, fresh crowns
  • 3 lbs medium red peppers, diced
  • 2 teaspoons pepper
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 6 cups reduced fat cheddar cheese, shredded
  1. Prepare pasta "al dente" (2 minutes under you'd prepare pasta for fast serving) and awesome following HACCP procedures eventually just before serving.
  2. Cut and blanch* broccoli and peppers eventually just before serving.
  3. Around the stove inside a medium-sized sauce pot create a roux** using the flour and oil.
  4. Inside a steam kettle on medium heat bring the milk to some simmer, add some roux and blend completely.
  5. Because the milk thickens add some chicken stock.
  6. If this thickens to some medium consistency add some cheese gradually mixing well to include it in to the milk.
  7. Add some blanched vegetables and pasta.
  8. Season with pepper to taste.
  9. Transfer to four 2-inch deep serving pans and top with 1 cups cheddar cheese each. (25 servings per pan)
  10. Bake in oven at 350 levels for ten minutes.
  11. Cover and hold based on HACCP Hot Food Holding Guidelines.
  • Calories: 295
  • Total fat: 12.4g
  • Saturated fats: 6.6g
  • Trans fat: 0g
  • Sodium: 748mg
  • Carbohydrates: 28.4g
  • Serve in 30 oz bowl.
  • Make use of a 12 oz spoodle.

* To blanch vegetables immerse them in boiling water for one to two minutes after which awesome quickly within an ice bath, this produces a crisp vegetable which will retain it’s color.

**To create a roux, prepare equal parts flour and oil until they're blended to some paste like consistency

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