Spicy Mac with Pot Roast Topper with Prepared Macaroni and Cheese

Yield: 26 servings | Serving Size: 3 ounces macaroni and cheese, 1 ounce shredded beef
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain | HACCP Process III.

Ingredients

  • 2 tablespoons | Green onion, sliced
  • Optional | Sriracha hot sauce

Preparation

STEP 1

Heat Macaroni and Cheese in pouch on full steam for 15 to 20 minutes, until nearly 165°F.

STEP 2

Pour heated macaroni and cheese into half steam table pan.  Stir in hot pepper sauce.

STEP 3

Top spicy mac with prepared pot roast and green onions.

STEP 4

Cover and heat until mixture reaches 165°F for at least 15 seconds.

STEP 5

Drizzle with Sriracha sauce, if desired.

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


Nutritional Information

  • Serving Size3 ounces macaroni and cheese, 1 ounce shredded beef
  • Calories226 calories
  • Fat 11 grams
  • Sat. Fat 4 grams
  • Trans Fat 0 grams
  • Cholesterol 37 milligrams
  • Sodium 383 milligrams
  • Carbohydrates 15 grams
  • Dietary Fiber 1 grams
  • Sugars 0 grams
  • Protein 16 grams
  • Vitamin A 434 IU
  • Vitamin C 0 milligrams
  • Calcium 210 milligrams
  • Iron .92 milligrams

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