Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
9
Low
Nutrition per serving
Calories262.3 kcal (13%)
Total Fat15.2 g (22%)
Carbs18.5 g (7%)
Sugars3.5 g (4%)
Protein12.3 g (25%)
Sodium270.7 mg (14%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
50 servings
Instructions
Step 1
Preheat oven to 350*F -- Convection 300*F
Step 2
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.
Step 3
CCP--Thoroughly wash, rinse, drain & trim vegetables. Use different sanitized cutting boards between prepping meats & vegetables.
Step 4
1. Cook beef, onions and celery in large stockpot or saucepan until cooked thoroughly and vegetables are tender; drain & discard fat.
Step 5
2. Add hamburger, tomatoes, tomato sauce & seasonings. Cook until ground beef is no longer pink and desired internal temperature is reached.
Step 6
CCP: Final internal cooking temperature 155°F or above for 17 seconds.
Step 7
3. In separate pan, cook macaroni. Add to boiling water and cook until tender, 8 to 10 minutes; drain.
Step 8
4. Fold cooked macaroni into meat mixture. Place in steam table pan sprayed with nonfat cooking spray.
Step 9
5. Bake until final cooking temperature is reached.
Step 10
CCP--Final Cooking Temperature must reach >155° F. for at least 17 seconds.
Step 11
CCP: Maintain 135*F or above.
Step 12
CCP--Cool--Product much reach 70*F or less within 2 hours and 41*F or below within 4 more hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date.
Step 13
CCP--Reheat (one time only) to >165° F. for 15 seconds within 2 hrs.
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