Homestyle Baked Macaroni & Cheese

Yield: 21 cups | Serving Size: 1 cup
Child Nutrition: 1 meat/meat alternate, 1 1/2 oz. eq. grain | HACCP Process III.


  • 2 pounds | Uncooked elbow macaroni, cook according to package manufacturer directions, omitting salt
  • 2 quarts | 1% milk
  • 1 tablespoon | Garlic powder
  • 2 teaspoons | Granulated onion



Fold in macaroni and add remaining ingredients.


Divide into two 2-inch half hotel pans (10-3/8x12-3/4-inch) which have been lightly coated with pan release spray.


In large saucepan or kettle, heat milk, garlic and onion powder; slowly bring to a boil, stirring frequently.


Reduce heat to low; add sliced cheese. Continue heating, stirring frequently until cheese is completely melted.


Cover and bake in conventional oven set at 350ºF for 20 minutes or unti linternal temperature reaches 165ºF for 15 seconds. Serving Suggestion: May serve as a side dish or entrée. Could add other vegetables such as broccoli or peas and meat such as diced chicken or ground beef to provide additional meal components for an entrée.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above

Nutritional Information

  • Serving Size1 cup
  • Calories383 calories
  • Fat 10 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 37 milligrams
  • Sodium 494 milligrams
  • Carbohydrates 48 grams
  • Dietary Fiber 2 grams
  • Sugars grams
  • Protein 25 grams
  • Vitamin A 823 IU
  • Vitamin C 0 milligrams
  • Calcium 556 milligrams
  • Iron 2 milligrams

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