Chef Paul’s Beefaroni (Child Nutrition – 50 Servings)

Yields 1 ounce Meat/Meat Alternate and ⅝ cup Total Vegetable: ½ cup Red/Orange Vegetable plus ⅛ cup Other Vegetable.


Makes 50-1 cup portions


2 quarts + ¼ cup onions, frozen, chopped
2 tablespoons + ¼ teaspoon granulated garlic
1 cup + ½ tablespoon Chef Paul Prudhomme's Herbal Pizza & Pasta Magic®
⅓ cup granulated sugars
1½ gallon + 1 cup Magic Marinara Sauce (see recipe)
2 pounds, dry + 10 ounces macaroni, whole grain, dry
4 pounds + 4⅞ ounces ground beef, 85/15, ckd w/ fat drained
1 pound + 9 ounces mozarella cheese, lite, frozen, shredded
2 ounces cheese, parmesan, grated

How To Prepare

In a full size pan, combine the onion, garlic, sugar and Herbal Pizza & Pasta Magic Seasoning.

Stir well to combine then stir in the Magic Marinara Sauce. Cover with aluminum foil and bake at 350*F for 30 minutes.

Prepare Whole Grain Macaroni according to instructions.

Brown ground meat and drain excess fat. Combine ground meat and cooked pasta with Magic Marinara Sauce.

CCP: Heat to 165° F or higher for at least 15 seconds

CCP: Hold for hot service at 135° F or higher

Sprinkle mozzarella and parmesan cheeses evenly over the top of the combined ingredients.

Bake uncovered at 350*F until cheese is golden brown, about 20 minutes.

Portion with a #4 scoop / 1 cup per serving.

Hold at 135*F or higher throughout service.

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.

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