Mac & Cheese Makeover

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
50

This twist on a family favorite with broccoli and walnuts is the real McCoy! For maximum flavor using minimal saturated fat, be sure to use very sharp cheddar cheese in this recipe.

Ingredients

3 quarts 1% low-fat milk
16 cups whole-wheat elbow macaroni
8 cups chopped broccoli
3/4 cup olive oil
3/4 cup unbleached all-purpose flour
3 tbsp. dry mustard
1 tsp. garlic powder (optional)
1 tbsp. salt
4 cups (packed) grated sharp cheddar cheese
11/2 cups grated Parmesan cheese
1 tsp. paprika
16 slices whole wheat bread, crumbled
4 cups chopped walnuts

Steps

  1. Preheat oven to 350°F. Spray an 8-qt. rectangular hotel pan with nonstick spray; set aside.
  2. Heat milk until very hot but do not let boil; set aside.
  3. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender.  Toss in chopped broccoli and wait about 30 sec. Drain entire pot into a colander.
  4. Heat large saucepan over med. heat. Add oil; whisk in flour, mustard and garlic powder. Keep whisking until mixture forms thick paste.
  5. Add warm milk, whisking until smooth. Cook 2 min., stirring until thick and velvety.  Add salt, half the cheddar, Parmesan and paprika; stir until cheese is fully blended.  Remove from heat.
  6. Add macaroni and broccoli and remaining cheddar. Stir until all pasta is well-coated. 
  7. Transfer to prepared pan; top with breadcrumbs and walnuts. Bake uncovered in top part of oven about 40 min. or until bubbly around edges and crisp on top. Serve warm.
Source: Courtesy of California Walnut Board

More From FoodService Director

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources