Macaroni and Cheese 9-12

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

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

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 salt.

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

Preparation

1. Bring water to a rolling boil.
2. Salt water. Note: For each gallon of water, add 1/8 cup salt.
3. Add the pasta to the boiling salted water, and stir to avoid clumping.
4. Cook pasta for 2-3 minutes.
5. Drain and toss with oil to avoid sticking.
6. Portion 4 lb cooked pasta per hotel pan.
7. Pour 1 gallon of prepared cheese sauce into each hotel pan with the 4lb of pasta.
8. Cover the pans with parchment and foil.
9. 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.
10. After 15 minutes, uncover and add 8oz. of cheddar cheese (using second cheese amount) per pan on top.
11. 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 per HACCP instructions, cover, and store mac and cheese after step #4. On day of service, following cooking instructions #6-8 above.

Serving

1 Hotel Pan = 22 Servings
Serving = 1 Cup (8.6oz.)
Suggestion: Serve secondary portion with 1 breadstick (.75g)