Q.A. Standard: Ensure Cheddar Cheese is portioned evenly across Macaroni & Cheese. Cheese should be melted when heated properly.
Tools Needed
#8 Disher
1- 1/3 size pan 6” deep
Dissolvable labels
White Lug
Long handle teaspoon
Sharpie
Serrated knife
13 1/2” rubber spatula
Mesh safety glove
Worksafe
Store Macaroni and Cheese and Cheddar Cheese away from meat and egg products in the cooler
Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slicer
Mesh safety glove should be washed, rinsed, and sanitized after each use
Preparing Macaroni and Cheese Side Portions (Individual)
Pre-portioned macaroni holds for 4 days (including date prepped)
Prior to portioning, mark the day of expiration for the individual servings of macaroni & cheese on the bottom of container with a sharpie marker
EXAMPLE: Day prepared + 3 additional days = Discard Date
Prepared on 30th + 31st, 1st, 2nd = Discard on the 2nd (EOD)
Ensure you are wearing single-use gloves under the mesh safety glove
Put on the mesh safety glove for all steps requiring the use of a knife or slicer
Place a single-use glove over the mesh safety glove
Using a knife, cut the bag open completely across the top
Pour one bag of macaroni & cheese into a 1/3 size 6” deep pan. Scrape any remaining macaroni & cheese from the bag.
Use a #8 disher to portion out sides of macaroni & cheese and scoop the macaroni & cheese mixture into the bowl. (1 scoop per side portion)
Use 1 oz spoodle to apply ½ ounce of shredded cheese evenly over the macaroni and cheese (1/2 scoop)
Cover with a lid
Pre-portioned sides of macaroni & cheese will be held in a white lug in the reach-in or walk-in cooler set to maintain a temperature of 34°F – 41°F
Place a dissolvable label on the outside of the white lug. Transfer product name, prep date & discard date
ENSURE ALL INDIVIDUAL CUPS IN A WHITE LUG HAVE THE SAME EXPIRATION DATE
ROTATE WHITE LUGS TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN THE SAME WHITE LUG
Individual Serving
Only microwave 1 cup of macaroni at a time- DO NOT MICROWAVE MORE THAN 1 CUP AT TIME
Place cup into the microwave
Vent (open) the lid on one side of the container
Close the microwave door
Press the appropriate timer button
Remove from the microwave. BE CAREFUL. HOT.
Close the lid by pressing down the side that was vented
Place into a 6 lb. bag. Serve with 1 fork and 1 napkin
Serving Loaded Macaroni
Loaded macaroni is prepared to order
Hold crumbled bacon in 1/6 size 4” deep pan on the makeup table at room temp
Only microwave 1 cup of macaroni at a time- DO NOT MICROWAVE MORE THAN 1 CUP AT TIME
Place macaroni cup into microwave
Vent (open) the lid on one side of the container
Close the microwave door. Press timer button.
While the macaroni and cheese is heating, use yellow tongs to remove 1 tender from the MPHC
Using the yellow cutting board and a biscuit cutter, cut the tender in half and immediately place the remaining half back into the MPHC so it doesn’t lose temp. (if 2 orders, use both halves)
Cut the half tender into ½ “squares (should yield 4-5 pieces)
Remove the macaroni from the microwave and place the cut chicken on top
Using a long-handled teaspoon, portion a level scoop of chopped bacon on top of chicken
Place lid back on and serve
Place into a 6 lb. bag. Serve with 1 fork and 1 napkin
Hot Holding (Individual Servings)
Place 2 – ½ size pans in the large section of the holding bin
Up to 5 containers of macaroni and cheese can be held in one ½ size pan 1 layer high.
DO NOT stack the containers on top of each other.
Cook individual portions using procedures above
Ensure lid is fully closed and place into a ½ size pan in the holding bin set to maintain a temperature of 150°F – 160°F
Use a sharpie, write the 2-hour hold time on a dissolvable label
Place the dissolvable label onto the corner of the ½-size pan
Do not place containers of macaroni and cheese with a different hold time in the same pan.
Place another ½ size pan directly behind the first pan to place the containers of macaroni and cheese with the newest hold time in
Any macaroni and cheese remaining after the hold time has expired must be discarded into the waste container
Never serve expired product
Discard any pre-portioned sides that expire at EOD
Serving Dinners
If macaroni & cheese is ordered as a side item on a dinner it will be served in the bowl. DO NOT transfer macaroni from a bowl to a plate.
Dine-in – Place the bowl of macaroni & cheese on the tray next to the dinner plate
Dine out – Place the bowl of macaroni & cheese in a 6-pound bag with a fork and napkin.
Large Servings
If a customer orders a large serving of macaroni & cheese (Pint), You will heat 3 individual servings using the above procedures
DO NOT transfer the individual portions into a pint container
Present the customer with 3 individual servings
Yield Specifications for Macaroni & Cheese
Portions
Amount
Average
Individual Servings
5 ounces
15 servings per bag
Preparing
MACARONI AND CHEESE FEED 10
Portion 1 ½ quarts of macaroni & cheese into a ½ size catering pan
Cover with a ½-size lid
Place the pan into the oven for 8 min at 375°
When the timer sounds, use pan holders to remove the pan of macaroni & cheese from the oven
CAUTION. PAN WILL BE HOT.
Remove lid
Using a rubber spatula, stir the macaroni & cheese thoroughly
Using a 1-ounce spoodle, portion 1 ounce of cheddar cheese evenly across the top of the macaroni & cheese
Cover with a ½-size lid
Place the pan of macaroni and cheese back into the oven and cook for an additional 4 minutes
Remove the pan from the oven
Place the half-size container in a large catering bag
Place 10 napkins & 1 serving spoon in a 6 lb. bag. Place the 6 lb. bag in the large catering bag
MACARONI AND CHEESE FEED 15
Portion 1 bag of macaroni & cheese into a ½ size catering pan
Cover with a ½-size lid
Place the pan into the oven for 8 min at 375°
When the timer sounds, use pan holders to remove the pan of macaroni & cheese from the oven
CAUTION. PAN WILL BE HOT.
Remove lid
Using a rubber spatula, stir the macaroni & cheese thoroughly
Using a 1-ounce spoodle, portion 1 ½ ounces of cheddar cheese evenly across the top of the macaroni & cheese (1 ½ scoops)
Cover with a ½-size lid
Place the pan of macaroni and cheese back into the oven and cook for an additional 8 minutes
Remove the pan from the oven
Place the half-size container in a large catering bag
Place 15 napkins & 1 serving spoon in a 6 lb. bag. Place the 6 lb. bag in the large catering bag
MACARONI AND CHEESE FEED 25
Portion macaroni and cheese into a ½ size catering pan. Fill to ½” from the “fill line”.
Cover with a ½-size lid
Place the pan into the oven for 8 min at 375°
When the timer sounds, use pan holders to remove the pan of macaroni & cheese from the oven
CAUTION. PAN WILL BE HOT.
Remove lid
Using a rubber spatula, stir the macaroni & cheese thoroughly
Using a 2-ounce spoodle, portion 2 ounces of cheddar cheese evenly across the top of the macaroni & cheese
Cover with a ½-size lid
Place the pan of macaroni and cheese back into the oven and cook for an additional 8 minutes
Remove the pan from the oven
Place the half-size container in a large catering bag
Place 25 napkins & 1 serving spoon in a 6 lb. bag. Place the 6 lb. bag in the large catering bag.
