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Rachael Ray's Cheesy Mac and Trees

Gives mac and cheese a new name by including a serving of green veggies as an added bonus!


  1. Cook pasta "al dente" (2 minutes less than you would cook pasta for immediate serving) and cool following HACCP procedures one day prior to serving.
  2. Cut and blanch* broccoli and peppers one day prior to serving.
  3. On the stove in a medium sized sauce pot make a roux** with the flour and oil.
  4. In a steam kettle on medium heat bring the milk to a simmer, add the roux and mix thoroughly.
  5. As the milk thickens add the chicken stock.
  6. When this thickens to a medium consistency add the cheese slowly mixing well to incorporate it into the milk.
  7. Add the blanched vegetables and pasta.
  8. Season with black pepper to taste.
  9. Transfer to four 2-inch deep serving pans and top with 1½ cups cheddar cheese each. (25 servings per pan)
  10. Bake in oven at 350 degrees for 10 minutes.
  11. Cover and hold according to HACCP Hot Food Holding Guidelines.

Additional Serving Suggestions

  • Serve in 30 oz bowl.
  • Use a 12 oz spoodle.


2 #6 scoops = 2 M/MA and 2 grain/bread

* To blanch vegetables immerse them in boiling water for 1 to 2 minutes and then cool rapidly in an ice bath, this results in a crisp vegetable that will retain it’s color.

**To make a roux, cook equal parts flour and oil until they are blended to a paste like consistency.

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Makes 100 (1.5 cup) servings

  • 5.25 lbs whole grain elbows, rotini, or penne pasta
  • Water
  • 6.5 lbs reduced fat American cheese
  • 4.25 lbs reduced fat cheddar cheese
  • 1.5 cups reduced fat parmesan cheese
  • 2 gallons low-fat, low sodium chicken stock
  • 1 gallon 1% milk
  • 9 lbs broccoli, fresh crowns
  • 3 lbs medium red bell peppers, diced
  • 2 teaspoons black pepper


  • 1 cup all-purpose flour
  • 1 cup vegetable oil


  • 6 cups reduced fat cheddar cheese, shredded