Curry Mac and Cheese with Prepared 50% Reduced Fat Macaroni and Cheese with Whole Grain

Yield: 13 servings | Serving Size: 6 ounces Prepared Macaroni and Cheese, 1/2 cup vegetable blend
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain, 1/2 cup vegetable (other), 1/4 cup vegetable (legumes) | HACCP Process III.

Ingredients

  • 3 1/4 cups | Garbanzo beans, rinsed, drained
  • 1 1/2 teaspoons | Cayenne pepper
  • 1 cup | Matchstick carrots
  • 1 cup | Tomatoes, diced
  • Optional | Cilantro
  • Optional | Sour cream

Preparation

STEP 1

Heat Macaroni and Cheese in pouch using desired preparation method until temperature reaches 165°F for 15 seconds.  Hold warm in pouch until service.

STEP 2

When ready to serve, combine 2 teaspoons curry powder and macaroni and cheese in steam table pan.

STEP 3

Roast cauliflower florets with diced onion at 400°F until vegetables are tender and edges are browned.  Toss with 1 teaspoon curry powder and add cooked peas.  Hold for service.

STEP 4

Toss garbanzo beans with 1 teaspoon cayenne and roast at 400°F until lightly browned.

STEP 5

To serve, portion 6 ounces macaroni and cheese into a bowl.

STEP 6

Top macaroni and cheese as desired with roasted cauliflower and pea blend, garbanzo beans, carrots and diced tomato (total recipe will yield 1/2 cup vegetable blend and 1/4 cup legume per serving).

STEP 7

Top with dollop of sour cream and sprinkle with fresh cilantro, if desired.

CCP: Heat to 165°F for at least 15 seconds


Nutritional Information

  • Serving Size6 ounces Prepared Macaroni and Cheese, 1/2 cup vegetable blend
  • Calories366 calories
  • Fat 13 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 31 milligrams
  • Sodium 1129 milligrams
  • Carbohydrates 46 grams
  • Dietary Fiber 7 grams
  • Sugars 1 grams
  • Protein 22 grams
  • Vitamin A 1241 IU
  • Vitamin C 17 milligrams
  • Calcium 443 milligrams
  • Iron 4 milligrams

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