MACARONI AND CHEESE L.Meat, Fish, and Poultry No.009
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1/2 CUP|
|------------------------------------------------------------------------------|
|Pan Size: 3- 12 X 20 X 2 INCHES Temp.: 350F|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Macaroni, Elbow | 3LB 12OZ| 3.50 Qrt | 1. Cook macaroni. Drain. |
|Boiling Water | | 3.75 Gal | |
|Salt | 2OZ| 3.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 6OZ| 0.75 Cup | 1. Melt fat; blend in four and |
|Flour, All Purpose | 6OZ| 1.50 Cup | salt. Stir in milk. Cool and |
|Reserved Stock | | 2.00 Gal | stir constantly until |
| | | | thickened. |
|--------------------|----------|----------|-----------------------------------|
|Dry Mustard | | 2.67 Tbsp| 1. Add mustard and cheese to |
|Cheese, shredded | 6LB 4OZ| 1.50 Gal | sauce; stir until blended. |
| | | | 2. Combine macaroni and cheese |
| | | | sauce. |
| | | | 3. Pour into 3 greased baking |
| | | | pans (about 12 by 20 by 2 in), |
| | | | about 10 lb 4 oz (1-1/4 gal) |
| | | | per pan. |
| | | | 4. Bake at 350F (moderate oven) |
| | | | 50 minutes until brown. |
--------------------------------------------------------------------------------
VARIATION
1. MACARONI, CHEESE AND DRIED BEEF: Use only 4 lb 8 oz (1 gal
1/2qt) shredded cheese and reduce salt to 1-1/4 oz (2 Tbsp).
Pour 2-1/4 qt boiling water over 1 lb 8 oz (1-1/2 qt)coarsly
chopped dried beef. Drain beef & add to macaroni & cheese
sauce. One serving = 1 oz serving of cooked lean meat.
2. MACARONI, CHEESE, AND HAM: Use only 4 lb 8 oz (1 gal 1/2qt)
shredded cheese and add 1 lb 12 oz (1 qt 1-2/3 cups) diced
cooked ham. One serving provides the equivalent of a 1-
ounce serving of cooked lean meat.