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

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code