|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|
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
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.
|359 cal||37 g||17 g||16 g||39 mg||721 mg||357 mg|