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Ingredientes
- 2 qts and 2 1/2 cups tomato paste (6/10)
- 2 qts and 2 1/2 cups tomatoes, diced or crushed
- 1 gal 2 cups water
- 1 lb 6 oz bell pepper, diced
- 1 lb 2 oz yellow onion, chopped
- 4 Tbsp salt
- 1 Tbsp and 1 1/2 tsp white pepper
- 8 Tbsp sugar
- 2 Tbsp 3/4 tsp sweet basil, whole leaf
- 2 1/4 tsp thyme, ground
- 12 Tbsp vegetable oil
- 1 1/2 cups flour
- 16 lbs ground beef
- 4 lbs elbow macaroni
- 2 gals 2 qts water
- 1 Tbsp salt
- 12 oz cheddar cheese, shredded
Direcciones
- Combine tomato paste, tomatoes, and first listing of water. Add diced peppers, onions, salt, pepper, sugar, basil, and thyme in steam jacketed ketttle or stock pot. Stir together until well blended.
- Blend oil and flour together; stir until smooth. Add roux to sauce and stir until thickened.
- Brown ground beef and drain off fat.
- Cook macaroni in boiling salted water (2nd listing) until tender. Drain macaroni noodles.
- Add cooked ground beef and macaroni to sauce. Heat through. Minimum temperature should reach 155 degrees F.
- Pour mixture into steam table pans. Top with grated cheese. Bake in 350 degree oven for approximately 5-10 minutes until cheese melts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 100 servings | |
| Calories 294 | |
| Calories from Fat 140 | 48% |
| Total Fat 15.58g | 19% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.04g | |
| Cholesterol 54mg | 18% |
| Sodium 605mg | 25% |
| Potassium 501mg | 14% |
| Total Carbs 21.19g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.8g | 3% |
| Protein 17.18g | 27% |
