Macaroni & Cheese with Vegetables

Mac & Cheese with Vegetables

Macaroni & Cheese with Vegetables

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

  • 5 cups extra virgin olive oil
  • 12 cups chopped onion (red or white)
  • 25 cups frozen, defrosted, chopped broccoli
  • 3 ¼ cups white flour
  • 25 cups milk (any % fat but non-fat does not work well)
  • 50 slices American cheese or about 38 ounces any type of cheese
  • 150 ounces (dry weight) whole wheat pasta
  • Salt and pepper

This recipe can be served after preparing or you can make ahead and then bake in a 350°F oven until warm.

Heat a large pot of salted water to cook the pasta. When the water boils, cook the pasta as directed on the box.

While the macaroni is cooking prepare the sauce.

Heat the olive oil on medium (4 to 5 on the dial) in a frying pan.

Add any optional ingredients (garlic, herbs) and stir to combine.

Add the onion and broccoli, stir to combine; season with salt and pepper. Cook on medium 10 to 15 minutes, or until the vegetables are soft stirring the mixture occasionally while it is cooking.

Sprinkle the flour on the vegetables and stir to mix the flour completely into the vegetables and oil. There should be no dry flour visible. Pour in the milk, stir to mix in. Stir gently and continue to cook until the mixture thickens.

Cut the cheese into smaller pieces (about 4 to 6 pieces per slice).

Add the cheese to the thickened sauce. Stir to combine and continue stirring until the cheese melts.

Add the cooked macaroni and stir to combine.


Calories per serving: 670
50 servings
Serving size: approximately 2 ½ cups