Southwest Mac n Cheese
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) penne 1 pt., 1 1/3 c., 2 tbsp., 1 1/8 tsp. ‌
- Vegetable oil, palm kernel ‌ 1 tbsp.
- Wheat flour, white, all-purpose, enriched, bleached ‌ 1 tbsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‌ 3/4 c., 3 tbsp., 1 1/8 tsp. ‌
- Soup, chicken broth or bouillon, dry ‌ 1 1/2 tsp.
- Beverages, water, tap, municipal ‌ 3/4 c., 3 tbsp., 1 1/8 tsp. ‌
- Beverages, water, tap, municipal ‌ 3/4 c., 3 tbsp., 1 1/8 tsp. ‌
- Cheese, cheddar, nonfat or fat free ‌ 3 7/8 oz.
- Tomatoes, red, ripe, raw, year round average ‌ 7 1/4 oz.
- Seasoning mix, dry, taco, original ‌ 3/4 tsp.
- Corn, sweet, yellow, cooked, boiled, drained, without salt ‌ 4 5/8 oz.
- Spices, chili powder ‌ 3/4 tsp.
- Spices, pepper, black ground 1/8 tsp.
- Cheese, mozzarella, nonfat ‌ 1 1/2 oz.
- Cheese, mozzarella, nonfat ‌ 1 1/2 oz.
- Cheese, cheddar, nonfat or fat free ‌ 1 1/2 oz.
- Coriander (cilantro) leaves, raw ‌ 1 tbsp., 2 7/8 tsp. ‌
INSTRUCTIONS
- Cook pasta in boiling water for 7-10 minutes or until tender but not mushy.Â
- In a medium pot on low heat, make a roux using the oil and the flour. Mix thoroughly, on medium heat for about 2-3 minutes until roux is cooked. Add the milk and the chicken base to the roux whisking constantly.Â
- Once the mixture is thickened and smooth, add the water. When the milk mixtures begins to simmer slowly add the cheeses. Stir the mixture constantly until throughly mixed and thick. Do not overheat once adding the cheeses or the cheese will become oily and separate.Â
- Add diced tomatoes and taco seasoning to sauce. Stir until fully mixed. Add corn and other seasonings (except cilantro) mixing to ensure everything is incorporated.
- Mix pasta with cheese sauce in a 4 inch hotel pan. Top with remaining cheeses and place in a 350 degrees F oven, uncovered for 10 minuted or until internal cooking temperature is 165 degrees F. Let sit 10 minutes before serving.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) penne 3 qt., 1 pt., 1/2 c. ‌
- Vegetable oil, palm kernel ‌ 1/4 c.
- Wheat flour, white, all-purpose, enriched, bleached ‌ 1/4 c.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‌ 1 qt.
- Soup, chicken broth or bouillon, dry ‌ 2 tbsp.
- Beverages, water, tap, municipal ‌ 1 qt.
- Beverages, water, tap, municipal ‌ 1 qt.
- Cheese, cheddar, nonfat or fat free ‌ 1 lbs.
- Tomatoes, red, ripe, raw, year round average ‌ 1 lbs., 14 oz. ‌
- Seasoning mix, dry, taco, original ‌ 1 tbsp.
- Corn, sweet, yellow, cooked, boiled, drained, without salt ‌ 1 lbs., 3 oz. ‌
- Spices, chili powder ‌ 1 tbsp.
- Spices, pepper, black ground 1/2 tsp.
- Cheese, mozzarella, nonfat ‌ 6 oz.
- Cheese, mozzarella, nonfat ‌ 6 oz.
- Cheese, cheddar, nonfat or fat free ‌ 6 oz.
- Coriander (cilantro) leaves, raw ‌ 1/2 c.
INSTRUCTIONS
- Cook pasta in boiling water for 7-10 minutes or until tender but not mushy.Â
- In a medium pot on low heat, make a roux using the oil and the flour. Mix thoroughly, on medium heat for about 2-3 minutes until roux is cooked. Add the milk and the chicken base to the roux whisking constantly.Â
- Once the mixture is thickened and smooth, add the water. When the milk mixtures begins to simmer slowly add the cheeses. Stir the mixture constantly until throughly mixed and thick. Do not overheat once adding the cheeses or the cheese will become oily and separate.Â
- Add diced tomatoes and taco seasoning to sauce. Stir until fully mixed. Add corn and other seasonings (except cilantro) mixing to ensure everything is incorporated.
- Mix pasta with cheese sauce in a 4 inch hotel pan. Top with remaining cheeses and place in a 350 degrees F oven, uncovered for 10 minuted or until internal cooking temperature is 165 degrees F. Let sit 10 minutes before serving.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) penne 1 gal., 3 qt., 1 c. ‌
- Vegetable oil, palm kernel ‌ 1/2 c.
- Wheat flour, white, all-purpose, enriched, bleached ‌ 1/2 c.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‌ 2 qt.
- Soup, chicken broth or bouillon, dry ‌ 1/4 c.
- Beverages, water, tap, municipal ‌ 2 qt.
- Beverages, water, tap, municipal ‌ 1 qt.
- Tomatoes, red, ripe, raw, year round average ‌ 3 lbs., 12 oz. ‌
- Seasoning mix, dry, taco, original ‌ 2 tbsp.
- Corn, sweet, yellow, cooked, boiled, drained, without salt ‌ 2 lbs., 6 oz. ‌
- Spices, chili powder ‌ 2 tbsp.
- Spices, pepper, black ground 1 tsp.
- Cheese, mozzarella, nonfat ‌ 6 oz.
- Cheese, mozzarella, nonfat ‌ 6 oz.
- Cheese, cheddar, nonfat or fat free ‌ 6 oz.
- Cheese, cheddar, nonfat or fat free ‌ 6 oz.
- Coriander (cilantro) leaves, raw ‌ 1 c.
INSTRUCTIONS
- Cook pasta in boiling water for 7-10 minutes or until tender but not mushy.Â
- In a medium pot on low heat, make a roux using the oil and the flour. Mix thoroughly, on medium heat for about 2-3 minutes until roux is cooked. Add the milk and the chicken base to the roux whisking constantly.Â
- Once the mixture is thickened and smooth, add the water. When the milk mixtures begins to simmer slowly add the cheeses. Stir the mixture constantly until throughly mixed and thick. Do not overheat once adding the cheeses or the cheese will become oily and separate.
- Add diced tomatoes and taco seasoning to sauce. Stir until fully mixed. Add corn and other seasonings (except cilantro) mixing to ensure everything is incorporated.
- Mix pasta with cheese sauce in a 4 inch hotel pan. Top with remaining cheeses and place in a 350 degrees F oven, uncovered for 10 minuted or until internal cooking temperature is 165 degrees F. Let sit 10 minutes before serving.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) penne 3 gal., 2 qt., 1 pt. ‌
- Vegetable oil, palm kernel ‌ 1 c.
- Wheat flour, white, all-purpose, enriched, bleached ‌ 1 c.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‌ 1 gal.
- Soup, chicken broth or bouillon, dry ‌ 1/2 c.
- Beverages, water, tap, municipal ‌ 1 gal.
- Beverages, water, tap, municipal ‌ 2 qt.
- Tomatoes, red, ripe, raw, year round average ‌ 7 lbs., 8 oz. ‌
- Seasoning mix, dry, taco, original ‌ 1/4 c.
- Corn, sweet, yellow, cooked, boiled, drained, without salt ‌ 4 lbs.,12 oz. ‌
- Spices, chili powder ‌ 1/4 c.
- Spices, pepper, black ground 2 tsp.
- Cheese, mozzarella, nonfat ‌ 12 oz.
- Cheese, mozzarella, nonfat ‌ 12 oz.
- Cheese, cheddar, nonfat or fat free ‌ 12 oz.
- Cheese, cheddar, nonfat or fat free ‌ 12 oz.
- Coriander (cilantro) leaves, raw ‌ 1 pt.
INSTRUCTIONS
- Cook pasta in boiling water for 7-10 minutes or until tender but not mushy.Â
- In a medium pot on low heat, make a roux using the oil and the flour. Mix thoroughly, on medium heat for about 2-3 minutes until roux is cooked. Add the milk and the chicken base to the roux whisking constantly.Â
- Once the mixture is thickened and smooth, add the water. When the milk mixtures begins to simmer slowly add the cheeses. Stir the mixture constantly until throughly mixed and thick. Do not overheat once adding the cheeses or the cheese will become oily and separate.Â
- Add diced tomatoes and taco seasoning to sauce. Stir until fully mixed. Add corn and other seasonings (except cilantro) mixing to ensure everything is incorporated.
- Mix pasta with cheese sauce in a 4 inch hotel pan. Top with remaining cheeses and place in a 350 degrees F oven, uncovered for 10 minuted or until internal cooking temperature is 165 degrees F. Let sit 10 minutes before serving.Â