Barilla Whole Grain Elbows and turkey mac and cheese without a roux, healthy and hearty. Speed scratch thickening with the eggs and evaporated milk mixture, creamy and nutritious. A great use for USDA turkey roasts.
HACCP Process #2 Complex Food Service
Each serving of this recipes provides 2 oz. eq. whole grains and 2 oz. eq. meat/meat alternative.
12 pounds 8 ounces Barilla Whole Grain Elbows
9 pounds 8 ounces USDA turkey roast, material #100125, cooked
6 pounds USDA shredded cheddar cheese, material #100012
1 gallon evaporated skim milk
5 pounds USDA pasteurized liquid eggs, material #100045
1/2 cup ground white pepper
1 quart 2 cups bread crumbs, unseasoned
1 ounces butter flavored Pan Spray
Pre-Prep:
- Pull pasteurized eggs from freezer.
- Pull egg cartons out of case.
- Place in single layer on a sheet pan to thaw and date stamp.
- Place eggs in cooler to thaw.
CCP: Hold below 41°F
Pre-Prep: Clean and sanitize prep area.
Prep:
- Pull cooked turkey from freezer.
- Wash hands thoroughly.
- Place turkey into a waterproof container, cover and date stamp.
- Place meat in cooler on bottom shelf to thaw overnight.
CCP: Hold below 41°F
Pre-Prep:
- Clean and sanitize prep area.
- Pull Pasta from dry storage and dressing from dry storage.
- Wash hands thoroughly.
Cook – Boiling method:
- Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
- Add pasta to boiling water, return to a boil as quickly as possible.
- Cook pasta for 4 minutes.
- Drain pasta as quickly as possible
- Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.
Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.
CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
Pre-Prep: Clean and sanitize prep area. Wash hands thoroughly.
Prep:
- Pull pasta, turkey, cheese and eggs from cooler.
- Pull bread crumbs and and seasoning.
- Wash hands thoroughly.
- In large bowl add evaporated milk, eggs and dry seasonings and whisk to blend well. Lightly spray 4 – 4″ deep hotel pans.
- Mix bread crumbs with paprika.
Prep:
- Add 2 pounds 4 ounces of turkey per pan.
- Fold in 1 gallon plus 2 quarts plus 1 cup of pasta per pan.
- Pour egg mixture over pasta mix evenly, using 1 quart plus 2 cups per pan.
- Sprinkle each pan with 1 1/2 cups bread crumbs and spray lightly with butter flavored spray.
CCP: Prepare foods at room temperature in two hours or less.
Cook: Bake in a preheated convection of at 350°F for 35 – 40 minutes.
Check Temperature and remove when an internal temperature of 165° is reached.
CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
SOP: Batch cook as necessary to insure best end product and nutritional.
Hold: Place trays in warming cart and hold above 135°F until service.
CCP: Hold above 135°F
Serve: Using 1 – 12 oz. spoodle.
Each serving is 9.9 ounces or 281 grams
CCP: Hold above 135°F