BAKED MACARONI AND CHEESE

serves 100

Ingredients

Ingredient Weight Measure Issue
MACARONI NOODLES, ELBOW, DRY 7-3/8 lbs 2 gal
WATER, BOILING 50-1/8 lbs 6 gal
SALT 1-2/3 oz 2-2/3 tbsp
MILK, NONFAT, DRY 1-1/3 lbs 2 qts 1 cup
WATER,WARM 20-7/8 lbs 2 gal 2 qts
FLOUR,WHEAT, GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
WATER,COLD 2-1/8 lbs 1 qts
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
CHEESE,CHEDDAR,SHREDDED 8 lbs 2 gal
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREADCRUMBS, DRY, GROUND, FINE 1-1/4 lbs 1 qts 1 cup
MARGARINE,MELTED 10 oz 1-1/4 cup

Method

1 Add macaroni slowly to boiling salted water; cook 8 to 10 minutes or until tender; stir occasionally to prevent sticking.
2 Drain. Set aside for use in Step 7.
3 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
4 Combine flour and water to make a smooth mixture. Add mixture to hot milk, stirring constantly.
5 Add salt and pepper. Bring mixture to a boil; reduce heat; simmer 5 minutes or until thickened. Stir frequently to prevent
scorching.
6 Add cheese to sauce; stir only until smooth; remove from heat.
7 Combine sauce and macaroni; mix well.
8 Lightly spray steam table pans with non-stick cooking spray. Place about 6-1/3 quart mixture in each sprayed pan.
9 Combine bread crumbs and melted butter or margarine; sprinkle 1-3/4 cup over mixture in each pan.
10 Using a convection oven, bake at 325 F. 15-20 minutes on high fan, open vent or until browned. CCP: Hold for service at 140 F.
or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
359 cal 37 g 17 g 16 g 39 mg 721 mg 357 mg

Portion

1 Cup

Yield

100

Page created by Frances Osborne Austin Texas