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Rachael Ray's Mexi Mac and Cheese

Take your mac and cheese south of the border! Students will love the flavors and kitchen staff will be surprised by the ease of preparation.


  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. On the stove in a medium sized sauce pot make a roux* with the flour and oil.
  3. In a steam kettle on medium heat bring the milk to a simmer, add the roux and mix thoroughly.
  4. As the milk thickens add the chicken stock.
  5. When this thickens to a medium consistency add the cheese slowly mixing well to incorporate it into the milk.
  6. Add the salsa, corn, chili powder and nutmeg. Cook for ten minutes.
  7. Add the pasta and mix well to coat in sauce.
  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 over at 350 degrees for 20 minutes.
  11. Before serving add cilantro to top of pan as garnish.
  12. Cover and hold according to HACCP Hot Food Holding Guidelines.

Additional Serving Suggestions

  • Serve in a 30 oz. bowl.
  • Use a 12 oz. scoop for mac & cheese.


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

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Makes 100 (1.5 cup) servings

  • Mexi Mac & Cheese (Serving size: 1.5 cup)
  • 6 lbs whole grain rotini pasta
  • Water
  • 6 lbs reduced fat american cheese
  • 5 lbs reduced fat cheddar cheese
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 gallon low-fat, low sodium chicken stock
  • 1 gallon 1% milk
  • 1 #10 can low sodium salsa (USDA)
  • 5 lbs corn (frozen) or 1-5/8, #10 cans corn, drained
  • 1/4 cup chili powder
  • 1/8 cup nutmeg
  • 2 teaspoons black pepper


  • 6 cups reduced fat shredded cheddar cheese
  • 2 bunches fresh cilantro, cleaned thoroughly