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Lemon Pepper Alfredo with Ultimate White Cheese Sauce

Yield: 35 servings | Serving Size: 1 cup pasta with 3 ounces (#12 scoop) cheese sauce
Child Nutrition: 1 meat/meat alternate, 2 oz. eq. grain | HACCP Process III.

Lemon-Pepper Alfredo recipe

Ingredients

  • 1 1/2 to 2 cups | Lemon pepper

Preparation

STEP 1

Hot Preparation:

Cook penne according to manufacturer's instruction; drain. Hold warm.

Heat cheese sauce using desired heating method to 165°F for 15 seconds. Hold warm until service.

For service, portion 1 cup cooked penne into desired serving container.

Top with 3 ounces (#12 scoop) hot cheese sauce. Using shaker or measuring spoon, shake 1-2 teaspoons lemon pepper over pasta and sauce. Serve immediately or hold warm.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

STEP 2

Cold Preparation:

Cook penne according to manufacturer's instruction; drain. 

When ready to portion, scoop 1 cup cooked penne into desired container. 

Using #12 scoop, portion 3 ounces cheese sauce over pasta.

Using shaker or mesuring spoon, shake 1-2 teaspoons lemon pepper over pasta and sauce.

Cover and refrigerate or freeze immediately. 

This recipe can be refrigerated up to three days.


Recipe Tips

Tip #1

Serve with additional MMA (1.2 ounces grilled chicken per serving) and 1/2 cup grilled peppers for a tasty and reimbursable Lemon-Pepper Alfredo. Note any adjustments to recipe will affect nutrition.

Tip #2

Cold prep is ideal for heat at home service scenarios. Find helpful heating instructions on our Covid Resources page.


Nutritional Information

  • Serving Size1 cup pasta with 3 ounces (#12 scoop) cheese sauce
  • Calories284 calories
  • Fat 11 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 30 milligrams
  • Sodium 546 milligrams
  • Carbohydrates 46 grams
  • Dietary Fiber 4 grams
  • Sugars 1 grams
  • Protein 14 grams
  • Vitamin A 0 IU
  • Vitamin C 0 milligrams
  • Calcium 342 milligrams
  • Iron 1.60 milligrams

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