Cheesy “Beefy” Pasta Bake

December 11, 2023

Prep Method: Baking

Ingredients

  • BAF Plant Protein Crumble – Beef-2 pouches
  • Elbow macaroni, whole wheat, dry (2 pounds, 10 ounces)-2.625 pounds
  • Cheddar cheese, shredded, low sodium (2 pounds, 10 ounces)-2.625 pounds
  • Parmesan cheese, grated-4 ounces
  • Milk, low-fat-1½ quarts
  • Paprika-½ teaspoon
  • Garlic, granulated-4 teaspoons
  • Mustard, ground-2 teaspoons
  • Salt, kosher-2 teaspoons
  • Pepper, black, ground-1 teaspoon
  • Onion, granulated-1 teaspoon

Instructions

  1. Measure 1 quart of hot water (minimum 150 °F) into a container to rehydrate Beef Crumbles. Stir in 1 pouch of Beef Crumbles. Mix until well-combined.
  2. Cover and let sit for 5 minutes.
  3. Cook elbow macaroni according to manufacturer instructions. Cook al dente. Do not overcook.
  4. Preheat oven to 350 °F.
  5. Spray a full-size, 4-inch steamtable pan with pan spray.
  6. Add pasta, cheese, and Beef Crumbles to the pan. Stir well to combine.
  7. Whisk milk with spices until combined.
  8. Add milk and spices to pasta and beef crumble mixture. Stir.
  9. Cover and bake for 35 minutes or until bubbling around the edges and internal temperature is above 165 °F.
  10. Remove cover and bake an additional 10 minutes to brown topping.

CCP: Heat to 165 °F for at least 15 seconds.

  1. Hold hot for service.

CCP: Hold warm, above 135 °F for service.