Recipe#212

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

7 1/2 qt. (8 lb) macaroni
4 gal water, boiling
6 tbsp. (4 oz) salt
1 3/4 qt. (2 lb) milk, nonfat, dry
2 1/2 gal. water, warm
3 cups (1 lb 8 oz) butter or margarine, melted
1 1/4 qt. (1 lb 2oz) flour, wheat, pastry, sifted
6 tbsp. (4 oz) salt
1 tbsp. pepper, black
6 qt. (8 lb) cheese, ground
1 qt. (1 lb) bread crumbs, dry
1 cup (8 oz) butter or margarine, melted

INSTRUCTIONS

Bring 4 gallons of water and 6 tbsp. salt to a boil. Add macaroni slowly to salted water; boil 15 minutes or until tender; stir occasionally to prevent sticking. Drain. Rinse, if macaroni is starchy. Set aside.

Reconstitute nonfat milk and 2 1/2 gallons of water; heat to just below boiling. DO NOT BOIL.

Blend 3 cups butter or margarine and flour together; stir until smooth. Add roux to hot milk, stirring constantly. Add salt and pepper. Bring mixture to a boil; reduce heat and simmer 5 minutes or until thickened. Stir frequently to prevent scorching. Add cheese to sauce; stir only until smooth. Combine sauce and macaroni; mix well. Place equal quantities, about 3 1/4 gal, in each well greased pan. Combine bread crumbs and 1 cup melted butter or margarine; sprinkle over mixture in each pan. Bake 25 minutes or until brown.