Turkey Mac and Cheese

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 cup dry ground mustard
1 cup garlic powder
1/2 cup ground white pepper
1 quart 2 cups bread crumbs, unseasoned
1/4 cup paprika
1 ounces butter flavored Pan Spray

3 Days Prior to Day of Service


  1. Pull pasteurized eggs from freezer.
  2. Pull egg cartons out of case.
  3. Place in single layer on a sheet pan to thaw and date stamp.
  4. Place eggs in cooler to thaw.

CCP: Hold below 41°F


Prior To Day of Service

Pre-Prep: Clean and sanitize prep area.


  1. Pull cooked turkey from freezer.
  2. Wash hands thoroughly.
  3. Place turkey into a waterproof container, cover and date stamp.
  4. Place meat in cooler on bottom shelf to thaw overnight.

CCP: Hold below 41°F


  1. Clean and sanitize prep area.
  2. Pull Pasta from dry storage and dressing 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.

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.


Day of Service

Pre-Prep:  Clean and sanitize prep area. Wash hands thoroughly.


  1. Pull pasta, turkey, cheese and eggs from cooler.
  2. Pull bread crumbs and and seasoning.
  3. Wash hands thoroughly.
  4. In large bowl add evaporated milk, eggs and dry seasonings and whisk to blend well. Lightly spray 4 – 4″ deep hotel pans.
  5. Mix bread crumbs with paprika.


  1. Add 2 pounds 4 ounces of turkey per pan.
  2. Fold in 1 gallon plus 2 quarts plus 1 cup of pasta per pan.
  3. Pour egg mixture over pasta mix evenly, using 1 quart plus 2 cups per pan.
  4. 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