Baked Macaroni and Cheese

Baked Macaroni and Cheese

CONVECTION OVEN RECIPE INGREDIENTS:

• 2 1/2 ga WATER; WARM
• 4 ga WATER; BOILING
• 8 lb CHEESE CHEDDER
• 8 oz BUTTER PRINT SURE
• 1 1/2 lb BUTTER PRINT SURE
• 2 lb MILK; DRY NON-FAT L HEAT
• 8 lb MACARONI; 10 LB
• 1 lb BREAD SNDWICH 22OZ #51
• 1 1/8 lb FLOUR GEN PURPOSE 10LB
• 1 tb PEPPER BLACK 1 LB CN
• 2 oz SALT TABLE 5LB
• 2 oz SALT TABLE 5LB
• PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :

CONVECTION OVEN RECIPE INSTRUCTIONS:
1. FIRST OF ALL ADD MACARONI SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING.

2. DRAIN. SET ASIDE FOR USE IN STEP 7.

3. NEXT IS TO RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. AND THEN BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.

5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.

6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.

7. COMBINE SAUCE AND MACARONI; MIX WELL.

8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.

9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE; SPRINKLE OVER MIXTURE IN EACH PAN.

10. BAKE 25 MINUTES OR UNTIL BROWNED. :

NOTE: 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.ENJOY IT !

lattice-apple-pie-with-mexican-brown.