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Pimento Macaroni and Cheese with Ultimate Cheddar Cheese Sauce

Yield: 13 servings | Serving Size: 6.5 ounces (one #6 scoop)
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain | HACCP Process III.

Pimento Macaroni and Cheese recipe

Ingredients

  • 1 tablespoon | Hot pepper sauce
  • 1/2 teaspoon | Onion powder

Preparation

STEP 1

Heat Macaroni and Cheese using desired heating method to 165°F for 15 seconds.

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

STEP 2

Pour hot macaroni and cheese into half-steam table pan.

STEP 3

Add pimientos, hot sauce and onion powder to macaroni and cheese. Stir to combine. Cover; hold warm until service.

CCP: Maintain hot food at 140°F or above

STEP 4

To serve, portion one #6 scoop into desired serving bowl.


Recipe Tips

Tip #1

Substitute diced roasted red pepper for the pimiento.

Tip #2

This recipe can be pre-portioned for heat-at-home service.

Tip #3

For Freeze/Reheat: Combine thawed macaroni and cheese with remaining ingredients in large bowl. Keep cold. Do not heat. Portion using #6 scoop into freezer-safe, microwave-safe containers. Freeze immediately. Send home with instructions for reheating. Instruction templates located on our resource page.

Tip #4

For Refrigerate/Reheat: Combine thawed macaroni and cheese with remaining ingredients in large bowl. Keep cold. Do not heat. Portion using #6 scoop into microwave-safe containers. Refrigerate immediately. Send home with instructions for reheating. Instruction templates located on our resource page.


Nutritional Information

  • Serving Size6.5 ounces (one #6 scoop)
  • Calories290 calories
  • Fat 11 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 31 milligrams
  • Sodium 705 milligrams
  • Carbohydrates 31 grams
  • Dietary Fiber 1 grams
  • Sugars 6 grams
  • Protein 18 grams
  • Vitamin A 232 IU
  • Vitamin C 7 milligrams
  • Calcium 416 milligrams
  • Iron 1.18 milligrams

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