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Beefy Mac & Cheese

Recipe courtesy of Durham Public Schools, School Nutrition Services.


  1. Lightly spray a braising pan with food release spray. Add ground beef* and pepper to heated braising pan. Cook ground beef until it has a brown color. Drain grease. Beef should be cooked to at least 155° F for 15 seconds.
    • If available, you may substitute an equal amount of USDA beef crumbles (8 pounds) for the ground beef.
  2. Mix milk and nacho cheese sauce. Cover and heat measured milk and nacho cheese sauce (for 100 servings, this is 14 cartons of milk, for 50 servings this is 7 cartons of milk) in a 12”x20”x4” full pan in steamer for about 30 minutes or until it reaches 180° F.
  3. While preparing and stirring cheese mixture, place noodles in steamer.
    • Add dry noodles to 2 gallons of water in a 12x20x4 inch steam table pan. Cook in the steamer for 10-20 minutes or until tender; DO NOT OVERCOOK. Drain noodles well. Run cold water over noodles to cool slightly.
    •  CCP: Heat to 155° F or higher for at least 15 seconds.
    •  CCP: Hold for hot service at 140° F or higher.
  4. Remove milk/cheese mixture from steamer. Gradually add shredded cheddar cheese and stir to begin the melting process. The mixture will be lumpy at this stage.
  5. Cover the milk and cheese mixture, place in the steamer for 10-15 minutes or until the temperature returns to 180° F.
  6. Uncover and stir the mixture until smooth.
    • CCP: Heat to 145° F or higher.
  7. Stir the noodles into the milk and cheese mixture.
    • CCP: Heat to 140° F or higher for at least 15 seconds.

Additional Serving Suggestions

  • Use #6 scoop for each 2/3 cup 


1 scoop = 2 M/MA and 1 grain/bread


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Makes 100 (2/3 cup) servings

  • 8 pounds ground beef (finely ground, raw, frozen)
  • 6 pounds elbow macaroni (dry, whole grain)
  • 10 pounds reduced fat shredded cheddar cheese
  • 1 tablespoon black pepper
  • 4 gallons water
  • 14 cartons of unflavored 1% milk
  • 40 ounces nacho cheese sauce