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
- 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.
- Cover and let sit for 5 minutes.
- Cook elbow macaroni according to manufacturer instructions. Cook al dente. Do not overcook.
- Preheat oven to 350 °F.
- Spray a full-size, 4-inch steamtable pan with pan spray.
- Add pasta, cheese, and Beef Crumbles to the pan. Stir well to combine.
- Whisk milk with spices until combined.
- Add milk and spices to pasta and beef crumble mixture. Stir.
- Cover and bake for 35 minutes or until bubbling around the edges and internal temperature is above 165 °F.
- Remove cover and bake an additional 10 minutes to brown topping.
CCP: Heat to 165 °F for at least 15 seconds.
- Hold hot for service.
CCP: Hold warm, above 135 °F for service.