MENU

Chilean Macaroni ‘n Cheese with Ham

Ingredients

  • 4 pounds whole wheat elbow macaroni
  • Water
  • 1 cup margarine OR butter
  • 4 cups onions minced
  • 3/4 cup flour
  • 3 quarts milk
  • 1 TBL cumin
  • 1/2 cup chili powder
  • 6 pounds lean ham cubed
  • 3 pounds Cheddar cheese low fat shredded
  • 25 ounces green chiles chopped, canned, undrained
  • Diced tomatoes for topping (optional)

Method

  1. Prepare macaroni according to package instructions.
  2. Drain the pasta in a colander and rinse with cold water.
  3. Drain well.
  4. In a separate large kettle melt butter over medium heat.
  5. Add the onion and sauté for 5 minutes.
  6. Add the flour and continue cooking, stirring constantly for about 3 minutes.
  7. Slowly whisk the milk into the flour mixture, stirring constantly.
  8. Add the spices and continue stirring until the sauce thickens.
  9. Remove from the heat. 
  10.  In a large bowl combine milk mixture with the ham, cheese and chiles. 
  11. Fold in the cooked pasta.
  12. Spoon into a steam table pan that has been coated with non-stick cooking spray.
  13. Cover tightly with foil.
  14. Bake in a convection oven that has been preheated to 350 degrees Fahrenheit.
  15. Bake approximately 35 minutes.
  16. Remove from the oven and hold at 140 degrees Fahrenheit or higher to serve.

 

Cooling CCP:
Place mixture in 2 inch shallow pans. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40 degrees Fahrenheit within 4 hours.

Reheating CCP:
Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140 degrees Fahrenheit or higher to serve.



Servings: 50
Portion Size: 1 cup
Food Exchanges: 2 bread; 2 meat; ½ vegetable

Total Calories ........... 350
Total Fat ................ 11g
Saturated Fat .......... 4g
Cholesterol................ 40mg
Carbohydrate.......... 34g
Fiber ................. 5g
Protein..............  28g
Sodium ............... 1030mg
Vitamin A .............  15%
Vitamin C ........... 6%
Calcium .................. 20%
Iron.................  15%