Nutrients Per Serving Calories 229 Vitamin A 474.6 IU Iron 2.11 mg Protein 18.89 gm Vitamin C 6.36 mg Calcium 151.25 mg Carbohydrate 18.7 gm Fiber 2.71 gm Cholesterol 49.26 mg Fat 8.36 gm % Fat 32.91 % Sodium 439.64 mg Saturated Fat 3.27 gm % Saturated Fat 12.88 % Macaroni & Cheese Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 184 revised – 100 Servings ____Servings Ingredients Directions Weight Measure Weight Measure Water 6 gal Bring water to a boil. Macaroni, elbow, whole 6 lb 4 oz Slowly add macaroni. Stir constantly until water grain boils again. Cook about 8 minutes, or until tender. Do not overcook. Drain well, rinse with cool water, and drain again. Transfer cooked macaroni to pans and set aside. Cheese Sauce*, low 13 lb 14 oz Prepare cheese sauce according to package sodium directions. Heat to 165°F. Or prepare homemade cheese sauce per directions below. Pour hot cheese sauce over macaroni and fold OR Prepare homemade together until mixed. – cheese sauce: CCP: Hold for hot service at 135°F or higher. Milk, skim 11 lb 2 oz 1 gal 1½ qt Serve with a #8 scoop Margarine, liquid 1 lb 2 oz 2¼ cups * Note: Purchased cheese sauce will only credit toward Pepper 1 tsp M/MA component, with a CN label or Product Cheese, American, 7 lb Formulation Statement from the manufacturer. shredded Option: To prepare homemade cheese sauce, heat milk and then add margarine, pepper, and shredded cheese to the warm milk. * Nutritional analysis uses low sodium prepackaged cheese sauce. Serving Size 1 Serving Provides Yield
Nutrients Per Serving Calories 229 Vitamin A 474.6 IU Iron 2.11 mg Protein 18.89 gm Vitamin C 6.36 mg Calcium 151.25 mg Carbohydrate 18.7 gm Fiber 2.71 gm Cholesterol 49.26 mg Fat 8.36 gm % Fat 32.91 % Sodium 439.64 mg Saturated Fat 3.27 gm % Saturated Fat 12.88 % Macaroni & Cheese Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 184 – revised Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Water Macaroni, elbow, whole grain 6 lb 4 oz 6 gal Bring water to a boil. Slowly add macaroni. Stir constantly until water boils again. Cook about 8 minutes, or until tender. Do not overcook. Drain well, rinse with cool water, and drain again. Transfer cooked macaroni to pans and set aside. Cheese Sauce*, low sodium OR – Prepare homemade cheese sauce: Milk, skim Margarine, liquid Pepper Cheese, American, shredded 13 lb 14 oz 11 lb 2 oz 1 lb 2 oz 7 lb 1 gal 1½ qt 2¼ cups 1 tsp Prepare cheese sauce according to package directions. Heat to 165°F. Or prepare homemade cheese sauce per directions below. Pour hot cheese sauce over macaroni and fold together until mixed. CCP: Hold for hot service at 135°F or higher. Serve with a #8 scoop * Note: Purchased cheese sauce will only credit toward M/MA component, with a CN label or Product Formulation Statement from the manufacturer. Option: To prepare homemade cheese sauce, heat milk and then add margarine, pepper, and shredded cheese to the warm milk. * Nutritional analysis uses low sodium prepackaged cheese sauce. Serving Size 1 Serving Provides Yield
HKM_8-Weeks_Recipes_V2.docx