A satisfying and flavor forward recipe for a guilt-less mac and cheese.
Ingredients
- 15 cups () whole grain elbow pasta, 5 pounds
- 5 cups () instant non-fat dry milk, 16.5 ounces
- 5 cups (1.25 quarts) evaporated milk low-fat, 2%
- 10 cups (2.5 quarts) vegetable stock, unsalted
- 10 tablespoons Everything Bagel Seasoning
- 5 teaspoons Paprika
- 5 teaspoons Mustard, Ground
- 15 cups () Cheddar cheese sharp, low-fat, shredded, 3.75 pounds
- 5 cups () mozzerella low moisture, skim, shredded, 1.5 pounds
- 2/3 cup () cornstarch, 3.5 ounces
- 10 cups () chicken (usda commodity) oven-roasted, diced, 3 pounds
- 5 cups () carrot, small diced, 1.75 pounds
- 3 3/4 cups () onion, small diced, 1.25 pounds
- 3 3/4 cups () celery, small diced, 1 pound
Nutrition Information
(per serving)
A satisfying and flavor forward recipe for a guilt-less mac and cheese.
Key products
Instructions
Prep
- Set oven to 350°F. Cook macaroni until al dente, then drain. Do not rinse. Set aside.
- In a bowl, whisk together instant dry milk, vegetable stock, evaporated milk and seasonings until fully combined. Set aside.
- In a bowl toss Cheddar cheese, Mozzarella cheese and cornstarch until evenly coated.
- In a bus tub combine cooked pasta, liquid mixture, cheeses and remaining ingredients. Mix until well combined.
- Divide mac and cheese into two 2-inch full hotel pans and one 2-inch half hotel pan.
- Bake for 20 minutes uncovered. Stir and bake for an additional 30 minutes, uncovered. Hold hot for service.
Service
- To portion, cut each full pan 4x5 and half pan 2x5. Each portion should be about 1 1/2 cups.
