Number of Servings

Ingredients: Quantity:
Cooked Sliced Mushrooms 8.0 oz.
Cooked Spinach 1.0 lb.
Diced Red Onions 3.25 oz.
Diced Tomatoes 3.25 oz.
JTM WG Mac & Cheese 5.0 lbs.

Prep Time: 45 min.     Yields: 13
Desired Yield:

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Garden Mac

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Instructions:

5768 Mac & Cheese Heating Instructions:

1. Place frozen, unopened bag of JTM WG Mac and Cheese in a steamer, tilt skillet or stock pot with boiling water and heat for approximately 45 minutes or until product reaches serving temperature 165F (HACCP)

2. Remove from steamer, kettle, tilt skillet, or stock pot and place unopened bag into hot holding cabinet 140F (HACCP)

3. Remove Mac & Cheese from the holding cabinet, carefully cut open bag, and pour into a 2 or 4 deep hotel pan and place on the serving line.



Spinach and Mushroom Heating:

1. Toss mushrooms and spinach with olive oil and place on a sheet tray.

2. Place fresh veggies in a 350*F oven and bake for 6 to 8 minutes.

3. Remove and hold hot 140F (HACCP) for service.



Assembly (1 Serving):

1. Portion 2/3 cup (#6 disher) of JTM 5768 Mac & Cheese into serving dish.

2. Top mac & cheese with 1/8 cup of sauteed mushrooms and 1/8 cup of sauteed spinach.

3. Optional: 0.25 oz. of red onions and 0.25 oz. of diced tomatoes.





Each serving provides:

2.0 oz. M/MA + 1.0 oz. WGR Equiv. + 1/8 cup Other veg. + 1/8 cup Dark Green veg.

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.