Chili Mac Crumbles

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
50 3/4-cup portions

This recipe from the Spring Independent School District in Texas cuts out added salt by using a housemade seasoning mix to add punch to the beef. Whole-wheat macaroni and reduced-fat cheese were substituted for plain macaroni and regular cheese.

Ingredients

3 gals. water
¼ cup soybean oil, salad or cooking
2 lbs. + 10 oz. whole-wheat macaroni, dry
6 lbs. + 6 oz. beef crumbles, cooked
14 oz. onions, chopped
2 qts. water
¼ #10 can tomato paste, condensed
½ #10 can salsa
½ tbsp. pepper
1 tbsp. garlic powder
2 tbsp. chili powder
1 ½ tbsp. cumin, ground
½ tbsp. paprika
½ tbsp. onion powder
14 oz. reduced-fat American cheese, shredded

Steps

1. Combine oil, water and pasta in 4-in. pan.
2. Place in steamer for 10 to 12 mins., or until pasta is still firm. Drain macaroni well and place aside.
3. Place thawed beef crumbles in pan. Add tomato paste, salsa, diced onions and seasonings. Stir well.
4. Place in steamer, uncovered, for 10 to 15 mins., or until reaches 165°F, stirring frequently.
Add macaroni to beef mixture and place in full-size steam table.Divide total weight of cheese evenly among each pan of macaroni.
5. Cover and place in oven/steamer until cheese is melted.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources