Taco Macaroni Collier
Macaroni and cheese gets a Mexican twist, with beef taco filling, tomato sauce, dry mustard and salsa.
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
10 lb. cooked beef taco filling
61⁄4 lb. low-sodium tomato sauce
61⁄4 lb. salsa
1. Heat 6 gallons water to rolling boil. Slowly stir in macaroni. 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 beef filling, tomato sauce and salsa.
3. Pour mixture 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.
Recipe by Collier County Nutrition Services, Collier County, Fla.