Mac & Trees

50 servings  1 cup


1 cup provides:

  • ⅛ cup dark green vegetable, 1.75 oz eq M/MA, and 1.25 oz eq grains.

PrimeroEdge Recipe Code: SR110028

Category: Broccoli


Mac & Trees

2 lb 8 oz  Broccoli
2 gal  Water
3 Tblsp + 1 tsp, divided  Kosher salt
2 qt + 1½ cups (2 lb 10 oz)  Whole-wheat macaroni
1 gal + 1 qt  Low fat-milk
2¼ cups (12 oz)  Enriched all-purpose flour
1 Tblsp  Ground mustard seed
1 Tblsp  Paprika
1 tsp  Ground black pepper
1½ cups (12 oz)  Salted butter
2 Tblsp  Garlic powder
2 Tblsp  Onion powder
2 Tblsp  Worcestershire sauce
5 lb 4 oz  Shredded reduced-fat Cheddar cheese
1½ cups  Grated Parmesan cheese

Mac & Trees Directions

  1. Preheat convection oven to 325°F or conventional oven to 350°F.
  2. Trim broccoli and cut into ½-inch pieces.
  3. Bring water and 5 tsp salt to a boil in a large stockpot. Cook pasta for 5 minutes. Add the broccoli and cook until the pasta is slightly underdone, about 2 minutes more. Drain and transfer to a large bowl.
  4. Warm milk in a large pot over low heat.
  5. Whisk together flour, the remaining 5 tsp salt, mustard, paprika and pepper in a large bowl.
  6. Melt butter in a large stockpot over low heat. Increase heat to medium. Whisk in the flour mixture and cook, whisking constantly, for 2 minutes. Do not brown. Slowly whisk the warm milk into the flour mixture, whisking constantly. Cook, stirring, until the sauce is smooth and slightly thickened, about 7 minutes.
  7. Stir in garlic powder, onion powder, Worcestershire sauce, Cheddar and Parmesan. Cook, stirring, until the cheeses are melted, about 5 minutes. Remove from the heat.
  8. Pour the sauce over the pasta and broccoli stir to combine. Divide between two 4-inch full hotel pans. Spray underside of sheets of foil with cooking spray and tightly cover the pans.
  9. Bake in a convection oven for 25 minutes or conventional oven for 30 minutes.

Recipe notes

External LinkVT New School Cuisine, page 114.