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 Mexican seasoning 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 Mexican seasoning 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 (1/4 cup black beans per serving) and 1/2 cup fresh tomato salsa for a tasty and reimbursable Southwestern 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.