- 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
- Prepare pasta "al dente" (2 minutes under you'd prepare pasta for fast serving) and awesome following HACCP procedures eventually just before serving.
- Cut and blanch* broccoli and peppers eventually just before serving.
- Around the stove inside a medium-sized sauce pot create a roux** using the flour and oil.
- Inside a steam kettle on medium heat bring the milk to some simmer, add some roux and blend completely.
- Because the milk thickens add some chicken stock.
- If this thickens to some medium consistency add some cheese gradually mixing well to include it in to the milk.
- Add some blanched vegetables and pasta.
- Season with pepper to taste.
- Transfer to four 2-inch deep serving pans and top with 1 cups cheddar cheese each. (25 servings per pan)
- Bake in oven at 350 levels for ten minutes.
- 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