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Vegetarian Queso Pasta with Ultimate White Cheese Sauce

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Yield: 34 servings | Serving Size: 1 scant cup (7.6 ounces) over 1 cup whole grain noodles
Child Nutrition: 2 meat/meat alternate, 2 oz. eq. grain, 1/4 cup vegetable (starchy) | HACCP Process III.

Ingredients

  • 68 ounces dry weight | Dry whole grain elbow or spaghetti noodles
  •  
  • 1 (106 ounce) pouch | Land O Lakes® Ultimate White Cheese Sauce
  • 10 cups (68 ounces) | Canned reduced-sodium black beans, rinsed, drained
  • 8 1/2 cups (40 ounces) | Frozen corn, thawed
  • 3 1/2 cups (16 ounces) | Onion, chopped
  • 2 cups (16 ounces) | Canned diced green chiles, undrained
  • 1 cup (6 ounces) | Tomatoes, seeded, chopped
  • 1/2 cup (4 ounces) | Canned jalapeño slices, drained, chopped
  • 2 tablespoons | Chipotle seasoning, optional
  •  
  • Optional garnish | Jalapeño , chopped
  • Optional garnish | Green onion, chopped

Preparation

STEP 1

Cook pasta according to package instructions; drain, hold warm.

STEP 2

In full steam table pan, combine all ingredients except cooked pasta and garnishes.

STEP 3

Cover.  Heat on fulls team until mixture reaches 165°F for at least 15 seconds.  Hold warm.

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

STEP 4

To serve, scoop 1 cup cooked pasta into serving dish.  Top with 1 cup (2 scant #8 scoops) vegetarian queso and garnish as desired.

Nutritional Information

  • Serving Size1 scant cup (7.6 ounces) over 1 cup whole grain noodles
  • Calories428 calories
  • Fat 12 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 31 milligrams
  • Sodium 754 milligrams
  • Carbohydrates 66 grams
  • Dietary Fiber 9 grams
  • Sugars 3 grams
  • Protein 21 grams
  • Vitamin A 322 IU
  • Vitamin C 9 milligrams
  • Calcium 373 milligrams
  • Iron 3.69 milligrams

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