|BUTTER,MELTED||12 oz||1-1/2 cup|
|FLOUR,WHEAT,GENERAL PURPOSE||8-7/8 oz||2 cup|
|MILK,NONFAT,DRY||7-1/4 oz||3 cup|
|WATER,WARM||7-7/8 lbs||3 qts 3 cup|
|SALT||5/8 oz||1 tbsp|
|CHEESE,CHEDDAR,SHREDDED||1-1/8 lbs||1 qts 1/2 cup|
1 Blend butter or margarine and flour together using wire whip to form a roux; stir until smooth.
2 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
3 Add milk gradually to roux stirring constantly.
4 Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
5 Add shredded American or Cheddar Cheese. Stir until blended CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.
|61 cal||3 g||2 g||4 g||13 mg||142 mg||64 mg|