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Ingredientes
- 30 pounds Elbow macaroni dried
- 2.25 gal Dried nonfat milk
- 2.5 quarts warm H2O
- 6 3/4 lbs flour a/p
- 4 quarts H2O cold
- 3/4 cup salt
- 1/4 cup pepper
- 32 pounds cheddar cheese, shredded
- 1 cup cooking spray
- 5 pounds breadcrumbs
- 5 cups margarine, melted
Direcciones
- Cook pasta in boiling salted H2O.
- Drain and hold for use later.
- Reconstitute dried milk with warm H2O; heat to just below boiling. DO NOT BOIL.
- Combine flour and cold water to make a smooth mixture. Add mixture to hot milk, stirring constantly.
- Add salt and pepper. Bring mixture to a boil; reduce heat; simmer 5 minutes or until thickened. Stir frequently to prevent scorching.
- Add cheese to sauce; stir only until smooth; remove from heat.
- Combine sauce and macaroni; mix well.
- Lightly spray steam table pans with non-stick cooking spray. Place about 6-1/3 quart mixture in each sprayed pan.
- Combine bread crumbs and melted butter or margarine; sprinkle 1-3/4 cup over mixture in each pan.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 400 servings | |
| Calories 355 | |
| Calories from Fat 138 | 39% |
| Total Fat 15.69g | 20% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.42g | |
| Cholesterol 39mg | 13% |
| Sodium 518mg | 22% |
| Potassium 166mg | 5% |
| Total Carbs 37.07g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.59g | 2% |
| Protein 15.78g | 25% |
