1 Tbsp Margarine
2 Tbsp All-purpose flour
2 cups Milk, skim
1 cup Cheese, reduced fat
cheddar, sharp, shredded
3 ½ cups Macaroni, elbow, cooked al dente
1 cup Plain Yoghurt
½ tsp Pepper, black, ground
1tsp Paprika, ground
1 cup PEPPADEW® Piquanté Peppers Slices
Keep Yoghurt refrigerated until ready to prepare.
STEP 1: Melt margarine in heavy bottomed sauce pan; add flour and stir constantly to
make a roux.
STEP 2: Add milk when margarine and flour turn into thick paste; warm to light boil.
STEP 3: Remove from heat, add cheddar cheese, and whisk until melted.
STEP 4: Fold in PEPPADEW® Piquanté Peppers Slices, yoghurt, macaroni, paprika and pepper to
STEP 5: Deposit in sprayed hotel pan and cover with foil.
STEP 6: Bake as directed below or until internal temperature reaches 180°.
Convection Oven* 162 degrees Celsius 20-30 minutes
Standard Oven 190 degrees Celsius 25-35 minutes
*Rotate pan baked in convection oven one-half turn (180°) after 10 minutes of baking.
Maintain an internal temperature of > 60° degrees Celsius for <4 hours.
Portion 140 grams mac and cheese per serving.
Cool: Product internal temperature must decrease from 60 degrees Celsius to 20
degrees Celsius within 2 hours and to 20 degrees Celsius within an additional 4 hours.
Refrigerate unused Mac and Cheese Casserette <5 degrees Celsius. Reheat Mac and Cheese Casserette one time only to an internal temperature >70 degrees Celsius.
Portion into ramekin or small casserole dish and brown top slightly before serving, for
a different look.