Butternut Squash Mac and Cheese
Ingredients:
Butternut Squash Mac and Cheese
Number of Portions: 100
Size of Portion: 1/2cup
Ingredients
2lbs Unsalted Butter
6 Cups Chopped Onions
6 Tablespoons Garlic Powder
1 Cup Packed Brown Sugar
100 oz Low Sodium Chicken Broth
6 Teaspoons Dried Thyme Leaves
4 Tablespoons Dried Ground Rosemary
6 lbs Cheddar Cheese
10 lbs Plain Bread Crumbs
2 Cups Grated Parmesan Cheese
20 lbs Winter Squash (Butternut)
Day before service
Roast butternut squash skinned cubes coated with vegetable oil for 30 minutes to an hour until very soft.
Mash or blend with robocoup with 4-5 cups of milk to puree consistency
Chill overnight in a shallow pan no greater than 4 inches thick
Day of service
Cook pasta 10 pounds of pasta will serve 130 3/4 cup portions
Drain and rinse - set aside
In kettle heat butter, add flour to make a roux
Add nutmeg to roux and continue to cook
Add remaining milk to roux. blend to remove lumps heat to boil while stirring and sauce thickness
Reduce heat to low, add squash mixture from previous day
Add rosemary, add pasta add cheddar to pasta mixture.
Pan in 4 inch deep pans
Mix parmesan and breadcrumbs - top macaroni with breadcrumbs mixture.
Bake in 350 Convection oven 25-30 minutes until internal temp reaches 165 and top is bubbly Be sure to test temp in center of pan.
Service is 3/4 cup per student
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.