Buffalo Mac and Cheese

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
100 portions

The classic flavors of Buffalo sauce and mac and cheese combine in this recipe, which also features fajita chicken, American cheese and dry mustard.

Ingredients

51⁄4 lb. macaroni
1 gal. skim milk
1⁄2 lb. trans fat-free margarine
2 tbsp. dry mustard
1⁄2 tsp. black pepper
121⁄2 lb. shredded, reduced-fat American cheese
121⁄2 lb. cooked chicken fajita
61⁄2 cups Buffalo hot sauce

Steps

1. Heat 6 gallons of water to rolling boil. Slowly stir in macaroni and continue to stir until water returns to a boil. Cook until pasta is just tender, about 8 minutes. Do not overcook. Drain well.

2. Quickly stir in milk, margarine, mustard and pepper. Add all but half pound of cheese and stir until melted and mixture is smooth. Mixture will be liquid at this point. Stir in chicken fajita and Buffalo sauce.

3. Pour into baking/serving pans and bake in preheated 350°F oven until internal temperature reaches 140°F, about 30 minutes. Top with remaining cheese and serve with ½-cup scoop.   

Collier County Nutrition Services, Collier County, Fla.

More From FoodService Director

Menu Development
quicken loans arena

The primary elections have ended, and all political eyes are turned to the 2016 Republican and Democratic national conventions. Tens of thousands of politicos, delegates, reporters and visitors will flock to Cleveland and Philadelphia, respectively, in July—and someone has to feed them all.

Below, FoodService Director takes a sneak peek behind the scenes at Cleveland’s Quicken Loans Arena, which seats more than 20,000 people. The logistics for the Republican National Convention have been coming together for more than a year, says Audrey Scagnelli, national press secretary for the...

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

FSD Resources