Chicken Fajita Mac & Cheese

Recipe courtesy of Chef Ben Guggenmos.

Chef Ben Guggenmos with Advantage Waypoint, created this south of the border twist on a classic comfort food. Barilla 100% Whole Grain Penne, seasoned chicken mix with roasted peppers and onions in a creamy cheese sauce. A new favorite!

HACCP Process #2 Same Day Service

Each serving provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, 1/8 cup other vegetables.

This recipe yields 100 – 1 cup servings.

6 pounds 4 ounces Barilla 100% Whole Grain Penne
9 pounds diced chicken, natural proportion FC 100% all natural*, L/S
1 cup fajita seasoning, lower sodium
3 - 106 ounces pouches jalapeno cheese sauce
2 quarts fat free milk
3 tablespoons hot sauce
6 pounds 8 ounces roasted peppers and onion mix
1 ounce pan spray

Prior to Day of Service:

Pre-Prep – Clean and sanitize prep area.

Prep –


  1. Wash hands thoroughly.
  2. Place pouches of chicken in a sinlge layer on a sheet pan and date stamp.
  3. Place chicken in cooler on bottom shelf to thaw overnight.

CCP: Hold below 41°F


Day of Service:

Pre-prep –

  1. Clean and sanitize prep area.
  2. Pull pasta from dry storage.
  3. Wash hands thoroughly.

Cook: Boiling method –

  1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
  2. Add pasta to boiling water, return to a boil as quickly as possible.
  3. Cook pasta for 4 minutes.
  4. Drain pasta as quickly as possible
  5. 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.

CCP: Prepare foods at room temperature in two hours or less.

Prep –

  1. Pull 4 full steam table pans and spray well.
  2. Pull roasted peppers, thawed chicken, milk, hot sauce and cheese sauce and place at workstation.
  3. Wash hands thoroughly.
  4. Empty the cheese sauce into large pitcher or mixing bowl.
  5. Add the milk and hot sauce and whisk to mix well.
  6. Add the fajita seasoning and whisk to mix well.

Prep –

  1. Place 2 pounds 4 ounces of diced chicken into each pan.
  2. Add 1 pound 10 ounces of pepper mix to chicken and fold together.
  3. Add 88 ounces of cheese sauce and fold into meat and vegetables.
  4. Fold in 3 quarts plus .5 cup of penne into each pan, coating completely.
  5. Pat down to insure all pasta is well coated.
  6. Cover.

Cook: Place pans in preheated 350°F convection oven for 30 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 – 8 ounce spoodle.
Each serving is 8.94 ounces or 251.3 grams

CCP: Hold above 135°F