Everything Mac and Cheese | McCormick For Chefs®

A satisfying and flavor forward recipe for a guilt-less mac and cheese.

Ingredients

Serves 50
15 cups (5 pounds) Whole Grain Elbow Pasta
5 cups (16 1/2 ounces) Instant Non-fat Dry Milk
5 cups (1 1/4 quarts) Evaporated Milk, low-fat, 2%
10 cups (2 1/2 quarts) Vegetable Stock, unsalted
10 tbsps McCormick Culinary ® Everything Bagel Seasoning
5 tsps McCormick Culinary ® Paprika
5 tsps McCormick Culinary ® Mustard, Ground
15 cups (3 3/4 pounds) Cheddar Cheese , sharp, low-fat, shredded
5 cups (1 1/2 pounds) Mozzerella, low moisture, skim, shredded
2/3 cup (3 1/2 ounces) Cornstarch
10 cups (3 pounds) Chicken (USDA Commodity), oven-roasted, diced
5 cups (1 3/4 pounds) Carrot, small diced
3 3/4 cups (1 1/4 pounds) Onion, small diced
3 3/4 cups (1 pound) Celery, small diced

Procedure

Prep

Set oven to 350°F. Cook macaroni until al dente, then drain. Do not rinse. Set aside.
In a bowl, whisk together instant dry milk, vegetable stock, evaporated milk and seasonings until fully combined. Set aside.
In a bowl toss Cheddar cheese, Mozzarella cheese and cornstarch until evenly coated.
In a bus tub combine cooked pasta, liquid mixture, cheeses and remaining ingredients. Mix until well combined.
Divide mac and cheese into two 2-inch full hotel pans and one 2-inch half hotel pan.
Bake for 20 minutes uncovered. Stir and bake for an additional 30 minutes, uncovered. Hold hot for service.

Service

To portion, cut each full pan 4x5 and half pan 2x5. Each portion should be about 1 1/2 cups.

Nutrition Information Per Serving: 393 Calories, Total Fat 9g, Saturated Fat 3.8g, Cholesterol 39mg, Sodium 645mg, Carbohydrates 47g, Fiber 5g, Total Sugars 9g, Protein 31g

Recipe type: Entrees
Cuisine: North American

NUTRITION INFORMATION (per serving)
Calories: 393
Sodium: 645
Carbohydrates: 47
Protein: 31
Fiber: 5

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