YIELD: 100 Portions (4 Pans)
EACH PORTION 1 Cup (8-1/2 Ounces)
PAN SIZE: 12 by 20 by 4-inch steam table pan
Temperature: 350° F. Oven
| Ingredients | Weights | Measure |
|---|---|---|
| Macaroni, elbow | 8 lb | 2 gallons |
| Water, boiling | 48 lb | 6 gallons |
| Salt | 1-2/3 ounces | 2-2/3 tablespoons |
| Milk, nonfat, dry | 2 lb 3 ounces | 2-1/4 quarts |
| Water, warm | 20 lb | 2-1/2 gallons |
| Flour, wheat, general purpose, sifted | 1 lb 8 ounces | 1-1/2 quarts |
| Water, cold | 2 lb | 1 quart |
| Salt | 2 ounces | 3 tablespoons |
| Pepper, black | 1/4 ounces | 1 tablespoon |
| Cheese, Cheddar or American, shredded | 8 lb | 2 gallons |
| Bread crumbs, dry | 1 lb 4 ounces | 1-1/4 quarts |
| Margarine or butter, melted | 10 ounces | 1-1/4 cups |
Add macaroni slowly to boiling salted water; cook 8 to 10 minutes or until tender; stir occasionally to prevent sticking.
Drain. Set aside for use in Step 7.
Reconstitute milk; heat to just below boiling. DO NOT BOIL.
Combine flour and water to make a smooth mixture. Add mixture to hot milk, stirring constantly.
Add salt and pepper. Bring mixture to a boil; reduce heat; simmer 5 minutes or until thickened. Stir frequently to prevent scorching.
Add cheese to sauce; stir just until smooth; remove from heat.
Combine sauce and macaroni; mix well.
Place about 6-1/3 quarts mixture in each well-greased pan.
Combine bread crumbs and melted margarine or butter; sprinkle 1-3/4 cups over mixture in each pan.
Bake 25 minutes or until browned.
NOTE:
- In Step 6, 3 lb [1-No. 10 cn) cheese, American, dehydrated, combined with
3 lb (1-1/2 quarts) warm water may be used. - In Step 10, if convection oven is used, bake at 325°F. 15 to 20 minutes or until
browned on high fan, open vent. - In Step 10, if microwave-convection oven is used, bake at 350°F. 10 minutes or
until browned with 50% microwave power throughout. - Other sizes and types of pans maybe used.
- Two No. 8 scoops maybe used.