Menu Ideas

Lentil Penne Chili Mac (K-12)

Add a twist to traditional Mac N Cheese with delicious, protein-packed Lentil Penne, chili, corn, and queso.

Yield: 100, 1 1/4 cup (10.7 oz) with 1 oz chips


  • 1. Using a large pot, boil 12 1/2 gallons of water. Par-cook pasta for 7-9 minutes. Stir frequently. Strain and rinse with cold water immediately. OR: Using 2 - 12” x 20” x 4” steamtable pans, add enough hot water to cover pasta by 1/2-inch or more and stir. Steam uncovered 15-18 minutes (to desired tenderness), strain immediately, rinse with cold water.
  • 2. Add 4 lbs 12 1/2 oz cooked pasta, 6 lbs 4 oz chili, and 2 lbs 4 1/2 oz corn into each 4 - 12” x 20” x 4” steamtable pans.
  • 3. Heat queso cheese sauce according to directions.
  • 4. Fold 3 lbs 2 oz queso cheese sauce into each pan of chili-pasta mixture.
  • 5. Cover and bake 350° F for 45 minutes.
  • 6. Remove the cover and stir gently. Cover and cook for 15 more minutes or until center reaches 165° F.
  • 7. Serve 10.7 oz Lentil Penne Chili Mac with 1 oz tortilla chips.


Serving Size 1.25 cup

Amount Per Serving
Calories 614 Calories from Fat 0
% Daily Value*
Total Fat 20g 30%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 781mg 33%
Total Carbohydrate 139g 46%
Dietary Fiber 18g 0%
Sugars 12g
Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Credit as Legume Vegetable: 1 oz eq M/MA, 1 oz eq Grain, 3/4 cup Legume, 1/4 cup Starchy, 1/8 cup Red/Orange OR Credit as M/MA: 4 oz eq M/MA, 1 oz eq Grain, 1/4 cup Starchy, 1/8 cup Red/Orange


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