Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
2-1/4 gallon (19 lb 2 oz or 3-No. 10 can) tomatoes, canned
1-1/2 tablespoon pepper, black
6 tablespoon (4 oz) salt
3 gallon (8 lb) macaroni
4 gallon water boiling
6 tablespoon (4 oz) salt
4-1/2 quart (6 lb) cheese, ground, or shredded
2 lb. bacon, sliced, cut into 1-inch pieces
4 tablespoon (1 oz) paprika, ground
Combine tomatoes, salt and pepper. Heat to boiling point; reduce heat and simmer 30 minutes.
Add noodles slowly to salted water; boil 10 to 15 minutes or until tender. Drain.
Arrange alternate layers of macaroni, tomatoes, and cheese in each well greased pan.
Sprinkle 1 lb. bacon over top of macaroni mixture in each pan. Sprinkle with paprika.
Bake 25 to 30 minutes or until bacon is crisp.