My kitchen is serving homemade macaroni and cheese for the whole school this Thursday. I thought it would be informative to share the process by which a menu item is transformed from thaw and serve to homemade.
Previously, we used a frozen, full-fat version and cut it with extra whole grain pasta. This Thursday, we will make our own sauce and mix it with 50 pounds of Barilla Plus elbow macaroni. To get a head start, we'll boil the pasta the day before so that we have stove space to make the sauce come Thursday morning.
I based my recipe off of one from the Massachusetts Farm to School Project cookbook because it's a lower-fat bulk recipe. I also heard of using cauliflower puree as a way of adding body to the sauce while sneaking in a vegetable. I ordered a case of twelve heads of cauliflower just for this purpose.
I tested a mini recipe a few weeks ago at home. My husband, a mac and cheese connoisseur, approved of the lower-fat, whole grain version. The pictures on this post are from my home batch.
Will students approve of the new homemade macaroni and cheese? Stay tuned for a post about Thursday's meal!