Recipe: Mac & Trees


  • 2 pounds 8 ounces Michigan broccoli
  • 2 gallons water
  • 3 tablespoons and 1 teaspoon salt, divided
  • 2 pounds 10 ounces whole-wheat macaroni
  • 1 gallon 1 ½ cups low-fat milk
  • 12 ounces enriched all-purpose flour
  • 1 tablespoon ground mustard seed
  • 1 tablespoon paprika
  • 1 teaspoon ground black pepper
  • 12 ounces salted butter
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons Worcestershire sauce
  • 5 pounds 4 ounces shredded reduced-fat cheddar cheese
  • 1 ½ cups grated Parmesan cheese


Preheat convection oven to 325°F or conventional oven to 350°F.

Trim broccoli and cut into ½ inch pieces.

Bring water and 5 teaspoons salt to a boil in a large stockpot. Cook pasta for 5 minutes. Add the broccoli and cook until the pasta is slightly underdone, about 2 minutes more. Drain and transfer to a large bowl.

Warm milk in a large pot over low heat.

In a large bowl, whisk together flour, the remaining 5 teaspoons salt, mustard, paprika and pepper.

Melt butter in a large stockpot over low heat. Increase heat to medium. Whisk in the flour mixture and cook, whisking constantly, for 2 minutes. Do not brown. Slowly whisk the warm milk into the flour mixture, whisking constantly. Cook, stirring, until the sauce is smooth and slightly thickened, about 7 minutes.

Stir in garlic powder, onion powder, Worcestershire sauce, cheddar and Parmesarn. Cook, stirring, until the cheeses are melted, about 5 minutes. Remove from the heat.

Pour the sauce over the pasta and broccoli, stir to combine. Divide between two 4-inch full hotel pans. Spray underside of sheets of foil with cooking spray and tightly cover the pans.

Bake in a convection oven for 25 minutes or convetional oven for 30 minutes. Serve hot.

Yield: 50 servings
Serving size: 1 cup
Nutrition Facts:
Calories 353
Total Fat 16.55g
Sat. Fat 10.25g
Sodium 856.21mg
Recipe courtesy of New School Cuisine Cookbook