Recipe#213

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 1/4 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 1/2 qt. (2 lb) onions, dry, chopped
1 tsp. pepper, black
3/4 cup (6 oz) sugar, granulated (optional)
3 1/3 qt. (7 lb 12 oz or 4-No 2 1/2 cn) tomato paste canned
1 gal. water

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.

Combine onions, pepper, sugar, tomato paste and 1 gal water. Heat to boiling point; reduce heat and simmer 20 minutes; stir occasionally. Add butter or margarine and cheese gradually to tomato sauce; stir until cheese is melted. Combine macaroni and sauce; mix well. Pour an equal quantity into each well greased pan. Bake 25 to 35 minutes.