Cheese and Eggs F.Cheese and Eggs No.001
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: 18 by 24-inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Macaroni, Elbow | 8LB | 2.00 Gal | 1. Add macaroni slowly to salted |
|Boiling Water | | 4.00 Gal | water; cook 15 minutes or |
|Salt | 4OZ| 6.00 Tbsp| until tender; stir |
| | | | occasionally prevent sticking. |
| | | | 2. Drain. Set aside for use in |
| | | | Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2LB | 1.75 Qrt | 3. Reconstitute milk; heat to |
|Milk Powder | | | just below boiling. |
|Warm Water | | 2.50 Gal | DO NOT BOIL. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB 8OZ| 3.00 Cup | 4. Blend butter or margarine and |
|Flour, All Purpose | 1LB 2OZ| 4.50 Cup | flour together; stir until |
| | | | Smooth. Add roux to hot milk, |
| | | | stirring constantly. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 4OZ| 6.00 Tbsp| 5. Add salt & pepper. Bring mix- |
|Pepper, Black, Groun| | 1.00 Tbsp| ture to a boil; reduce heat; |
|d | | | simmer 5 minutes or until |
| | | | thickened. Stir frequently to |
| | | | prevent scorching. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, American, Pa| 8LB | 1.50 Gal | 6. Add cheese to sauce; stir only |
|steurized Process | | | until smooth;remove from heat. |
| | | | 7. Combine sauce and macaroni; |
| | | | mix well. |
| | | | 8. Place an equal quantity, about |
| | | | 3 1/4 gal, in each well |
| | | | greased pan. |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 1LB | 1.00 Qrt | 9. Combine bread crumbs & melted |
|Margarine | 8OZ| 1.00 Cup | butter or margarine; sprinkle |
| | | | over mixture in each pan. |
| | | |10. Bake 25 minutes or until brown |
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NOTE: 1. In Step 6, 3 lb (1-No. 10 cn) canned cheese, American,
processed, dehydrated combined with 1 1/2qt warm water may
be substituted for cheese. See Recipe Card F-G-1.
2. Other sizes and types of pany may by used. See Recipe
Card A-25.
VARIATION
1. BAKED MACARONI AND CHEESE (SOUP, CONDENSED, CREAM OF
MUSHROOM): Follow Step 1. In Step 2, drain. Omit Steps 3
thru 5. Reconstitute 10 oz (2 1/2 cups) nonfat dry milk
with 2 3/4 qt warm water. CONTINUED.
2. BAKED MACARONI AND CHEESE (SOUP, CONDENSED, CREAM OF
MUSHROOM): CONTINUED: In Step 6, combine milk, 12 lb 8 oz
(4-No.3 cyl cn) canned condensed cream of mushroom soup,
and cheese. Heat until cheese melts. Folllow Steps 7 thru
10.