One Pan Macaroni and Cheese with Three Ingredient Queso

Yield: 27 servings | Serving Size: 8.5 ounces (1 cup or two #8 scoops)
Child Nutrition: 2 meat/meat alternate, 1.5 oz. eq. grain | HACCP Process III.

One Pan Macaroni and Cheese with Three Ingredient Queso recipe




Combine cheese sauce, water, 1/2 cup green chiles, 1/2 cup jalapeños, 3/4 cup shredded cheese and dry macaroni in a deep, full steam table pan. Cover.


Cook on full steam for 25-30 minutes, until mixture reaches 165˚F for 15 seconds and noodles are tender. Stir to combine.

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


Scatter remaining 1/2 cup chiles, 1/4 cup jalapeños and 1 cup cheese shreds evenly over top.


Cover and place back in combi oven for 5 minutes, or until cheese melts.


Hold warm for service.

CCP: Maintain hot food at 135°F or above

Recipe Tips

Tip #1

If the mac and cheese thickens while holding, increase water in the recipe by 4 to 8 ounces.

Tip #2

Drain jalapeños and green chiles well, or the acid will cause the sauce to break.

Tip #3

Using fresh green chiles and jalapeños will reduce the sodium in this recipe as well as reduce the risk of breaking the sauce.

Tip #4

Serve with roll to get remaining oz. equivalent grain requirement.

Nutritional Information

  • Serving Size8.5 ounces (1 cup or two #8 scoops)
  • Calories380 calories
  • Fat 18 grams
  • Sat. Fat 10 grams
  • Trans Fat 0 grams
  • Cholesterol 52 milligrams
  • Sodium 914 milligrams
  • Carbohydrates 39 grams
  • Dietary Fiber 4 grams
  • Sugars 1 grams
  • Protein 20 grams
  • Vitamin A 428 IU
  • Vitamin C 3 milligrams
  • Calcium 497 milligrams
  • Iron 2.62 milligrams

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