Mac and Cheese

By Angela D. from Cove Elementary School, Beverly, Massachusetts.


Our yummy mac and cheese has all the flavor and creaminess of your most sinful mac and cheese - with a lot less sin and with a surprising amount of healthfulness! The sweet touch of honey-glazed carrots and the bright crispness from the fresh steamed broccoli will please the most unsuspecting of palates!

Nutrition Facts

Serving size: 1 cup

From Fat23%
From Saturated Fat10%
From Sugar25%


Ingredient 6 servings 50 servings
Whole grain macaronioz/12lbs/5
Low fat milkoz/12gallons/0.5
Cream cheeseoz/4lbs/1.5
Cauliflower (untrimmed)sm head/1heads/4
Heavy creamoz/3pt/1
Cheddar cheeseoz/4lbs/1.5
Parmesan cheeseoz/2.25lbs/0.75
Dry mustardtsp/0.5tsp/1.5
Vegetable oiloz/1.5oz/4



Boil water [6 servings = 3 quarts; 50 servings = 4 gallons], add salt [6 servings = 1 tsp; 50 servings = 2 tbsp] Cook pasta for 5 minutes or el dente, stirring occasionally. Drain well & rinse.

Cauliflower puree:

Trim florets Bring water to boil [6 servings = enough to steam; 50 servings = 1 qt] Add cauliflower, cover, cook 8-10 minutes or until tender. Do not drain. Puree until smooth.

Cheese sauce & cauliflower puree:

In large stock pot on low heat, add milk, cream cheese and heavy cream; stir until smooth. Add cheddar, Parmesan, nutmeg and dry mustard. Fold in cauliflower puree. Whisk until smooth. Salt & pepper to taste.

Roasted carrots:

Peel and trim carrots. Cut into 2-inch pieces. Mix honey into oil. Toss carrots in oil mix; add salt and pepper [6 servings = 0.5 tsp salt, pinch of pepper; 50 servings = 1.5 tsp salt, 1 tsp pepper]. Roast in 300-degree oven for 40 - 50 minutes on a sheet pan.


Trim broccoli. Bring water to a boil [6 servings = water enough to steam; 50 servings = 1 qt.] Add broccoli, cover, cook for 8 - 10 minutes. Drain.

Mix pasta, warm cheese sauce, carrots and broccoli - and serve.