Breaded Pollock Bite Buffalo Mac n’ Cheese

Breaded Pollock Bite Buffalo Mac n’ Cheese

  • Pollock
  • K–12
  • Lunch
  • Oven Ready
  • Flavor Profile: American
  • Complexity: Medium
  • Dietary Concerns:


Yield: 50 Servings
  • 12.5 pounds
    Breaded Pollock Bites
  • 25 fluid ounces
    Buffalo Sauce
  • 4.5 pounds
    Dry Pasta Shells, fully cooked and drained
  • 12 ounces
    Unsalted Butter
  • 12 ounces
    All Purpose Flour
  • 1 tablespoon
    Granulated Onion
  • 1 tablespoon
    Kosher Salt
  • 144 fluid ounces
    Whole Milk
  • 3 pounds
    Shredded Cheddar Cheese


In a large 12-quart stock pot melt the butter over a medium setting. Add the flour to make a roux and cook gently for approximately five minutes. Pour the milk into the roux along with the granulated onion and kosher salt. Bring to a gentle simmer, stirring often. Once thickened add the shredded cheese, mix well until fully melted and then cut the heat. Meanwhile, cook the pollock bites according to the package instructions. Fold the cheese sauce into the fully cooked pasta. Serve approximately ¾ cups of mac n cheese onto a plate and top with eight fully cooked pollock bites. Drizzle with a ½ ounce of buffalo sauce and top with chopped scallions if desired.

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