Geeze Louise Broccoli Mac & Cheese
By Betsy K. and Ellyn L. from Quaker Valley Middle School, Sewickley, PA.
Thick and creamy, this main dish mac ‘n cheese is a no-brainer: kids get the delicious and healthy version of America’s favorite comfort food without a blue box, neon cheese powder, or stick of butter in sight. “This mac ‘n cheese is really cheesy!” –Emily K.
Serving size: 6 oz
|From Saturated Fat||9.94%|
|Ingredient||6 servings||50 servings|
|Whole Wheat Pasta, cooked||8 oz||4 lbs +2 2/3 oz|
|Broth, Chicken, low sodium||2 qt||4 gal|
|Great Northern Beans||9 0z||4 lbs + 11 oz|
|Skim Milk||1 cup||1/2 gal + 1/4 cup|
|Reduced Fat Cheddar Cheese||6 oz||3 lbs + 2 oz|
|Broccoli Florets||1 3/4 cup||3 qts +2 1/2 cups|
|Salt||1/4 tsp||2 1/8 tsp|
|Garlic Powder||1/2 tsp||1 tbsp + 1 1/8 tsp|
|Black Pepper||1/2 tsp||1 tbsp + 1 1/8 tsp|
Follow proper handwashing procedures as indicated below:
Wet hands and forearms with warm, running water at least 100 degrees F and apply soap. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds. Rinse thoroughly under warm running water for 5-10 seconds. Dry hands and forearms thoroughly with single- use paper towels. Turn off water using paper towels. Use paper towel to open door when exiting the restroom.
Drain and rinse beans. Puree beans with just enough chicken broth to form a smooth consistency.
Cook pasta in boiling water until tender. Combine milk, cheese and seasonings in a separate stockpot. Melt over medium heat until smooth and creamy. Add bean puree and combine. If sauce is too thick, ladle a couple ounces of pasta liquid in to thin to right consistency. Steam broccoli until tender. Drain pasta and broccoli and combine with cheese sauce.
Heat to 165 degrees F and hot hold at greater than 135 degrees F.