Chilean Macaroni ‘n Cheese With HamPork Foodservice
4 pounds whole wheat elbow macaroni
1 cup margarine (OR butter)
4 cups onions (minced)
3/4 cup flour
3 quarts milk
1 tablespoon cumin
1/2 cup chili powder
6 pounds lean ham (cubed)
3 pounds low-fat cheddar cheese (shredded)
25 ounces green chile (chopped, canned, undrained)
diced tomatoes (for topping, optional)
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1Prepare macaroni according to package instructions.
2Drain the pasta in a colander and rinse with cold water.
4In a separate large kettle melt butter over medium heat.
5Add the onion and sauté for 5 minutes.
6Add the flour and continue cooking, stirring constantly for about 3 minutes.
7Slowly whisk the milk into the flour mixture, stirring constantly.
8Add the spices and continue stirring until the sauce thickens.
9Remove from the heat.
10In a large bowl combine milk mixture with the ham, cheese and chiles.
11Fold in the cooked pasta.
12Spoon into a steam table pan that has been coated with non-stick cooking spray.
13Cover tightly with foil.
14Bake in a convection oven that has been preheated to 350 degrees Fahrenheit.
15Bake approximately 35 minutes.
16Remove from the oven and hold at 140 degrees Fahrenheit or higher to serve.
17Place 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.
18Reheat 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.