by Shamrock Foods Menu Team
Portions: 15, 1 cup
Ingredients
- 2 pounds Elbow Macaroni
- 2 gallons of Water
- ¼ cup Butter
- ¼ cup Aspen Gold® Canola Oil
- 2 cups Broccoli Florets
- 4 Green Onions, chopped
- 4 Cloves Markon Ready-Set-Serve™ Peeled Whole Garlic, Minced
- 2 cups Asparagus, cut into 2" pieces
- ½ cup Red Bell Peppers, Diced
- 1 tsp Salt
- 1 tsp Katy’s Kitchen® Ground Black Pepper
- 1 cup Vegetable Broth
- 1 quart, 2% Shamrock Farms® Milk
- 1 cup Shamrock Farms Heavy Whipping Cream
- 2 cups Green Peas
- 2 cups Mild Shredded Cheddar Cheese
- 2 cups Shredded Mozzarella Cheese
- 1 1/3 tbsp Corn Starch
Instructions
- Stir macaroni noodles into boiling water, cook approximately 12 minutes or until tender; drain well. Reserve for later step.
- In stock pot, heat butter and olive oil over medium-high heat.
- Add broccoli, green onions, garlic, asparagus, and bell pepper. Season with salt and pepper. Cook, stirring occasionally, for 3 minutes.
- Add vegetable broth and cook for 1 minute.
- Add milk and cream. Continue to cook until warmed through. Stir in peas.
- In a separate bowl, toss together cheddar, mozzarella, and corn starch.
- Sprinkle cheese mixture into sauce, stirring until completely melted. Bring to simmer and allow sauce to thicken, about 1 minute.
- Add the pasta and stir until combined. **CCP: Cook to a minimum internal temperature of 165 degrees F (74 degrees C) or higher for 15 seconds
- Transfer to greased 12 x 20 x 2" pan.
- Serve 1 cup or menued portion.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
- All Cold Holding- All foods should be held 41 degrees F or below.
- All Hot Holding- All foods should be held at 135 degrees F or above.
- Food Safety and Sanitation- Food needs to be handled and prepared in a manner that prevents cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
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