Smoked Gouda Mac & Cheese

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
100 8-oz. servings

This version of classic mac and cheese features smoky gouda, Parmesan, green onions, spinach and garlic.

Ingredients

10 lbs. small elbow macaroni
2 slices 100% whole-wheat bread
3⁄4 lb. sweet butter
1 lb. green onions, sliced thin
2 oz. garlic, minced
11⁄2 lbs. all-purpose flour
3 gal. non-fat organic milk
2 oz. kosher salt
Coarse ground black pepper to taste
2 lbs. Holland smoked gouda cheese, grated
2 lbs. Parmesan cheese, grated
10 lbs. frozen spinach, chopped

Steps

1. Preheat oven to 350°F. Cook macaroni according to package directions.

2. Place bread in food processor. Pulse until coarse crumbs are formed.

3. Melt butter in large saucepan over medium heat. Add onion and garlic and cook about 1 min.
Add flour and cook for 1 min., stirring constantly.

4. Gradually whisk in milk, salt and pepper. Whisk constantly until blended. Bring to a boil; cook until thick, about 2 mins. Add cheeses and stir until melted; do not boil.

5. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into hotel pans coated with cooking spray. Sprinkle with bread crumbs. Bake in preheated oven until bubbly.

Recipe by University of California, Berkeley

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