Macaroni and Cheese, Messiah College

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10 5-oz. servings

For students at Messiah College in Mechanicsburg, Penn., macaroni and cheese is an all-time favorite classic comfort food.

“We revamped this recipe due to popular demand, “ says Percell D. Green, executive chef for Messiah College Dining Services. “By substituting cottage cheese for cheese sauce and using reduced fat cheese and fat free milk, this classic dish is healthier with 6% less fat, 4% less carbohydrates and 3% more protein. We feature this version of macaroni and cheese on the Rotisserie menu that consists of lite fare.” 

Ingredients

9 ¼-oz. elbow macaroni
1 ¾-oz. solid margarine
1 ¾-oz. all purpose flour
1 ¾ cup fat-free milk
7 ¾ oz. low-fat sharp cheddar cheese
1 ¾ oz. low-fat Monterey Jack cheese
1 ¾ oz. low-fat cottage cheese
⅞ tsp. dry mustard
1 tsp. iodized salt
2 cups Japanese bread crumbs
½ tsp. white pepper   

Steps

1. Cook macaroni in salted boiling water and drain.

2. Make a roux with margarine and flour. Whisk in milk until smooth and bring to a boil. Add remaining ingredients, heating sauce until cheese is melted.

3. Add macaroni to cheese sauce and mix thoroughly. Transfer to a 2-inch hotel pan that has been coated with pan spray.

4. Bake at 300°F degrees for 25 minutes. Remove from oven and top with shredded cheddar and breadcrumbs. Hold in 180 F warmer until service. 

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources