Mac and Cheese


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

Description

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

Calories627
From Fat23%
From Saturated Fat10%
From Sugar25%
Sodium166mg

Ingredients

Ingredient 6 servings 50 servings
Whole gain 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
Nutmegpinchtsp/1
Carrotslbs/1.5lbs/7.5
Vegetable oiloz/1.5oz/4
Honeytbsp/2oz/2
Broccolihead/1heads/5

Preparation

Pasta:

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 boil; 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 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 & 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.

Broccoli:

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.