Posted by Chef David on 11/4/2007, 4:25 am, in reply to "Mac & Cheese for 150"
72.39.34.213
You will need to prepare this 3 or 4 times to feed 150 as this recipe is considered a side dish. Probably not something you can do easily in a home oven. I would use deeper (4") pans and maybe you can fit 2 in your oven.
* Exported from MasterCook *
Macaroni and Cheese
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
56 ounces macaroni
3 1/2 gallons boiling water
2 tablespoons salt
2 tablespoons vegetable oil
12 ounces margarine
8 ounces all-purpose flour
2 tablespoons salt
1 tablespoon dry mustard
1/4 cup worcestershire sauce
1 gallon milk
4 pounds sharp cheddar cheese -- shredded
1 pound bread crumbs
6 ounces margarine -- melted
Cook macaroni according to directions on p. 369. Drain.
Melt 12 oz margarine. Stir in flour and seasonings. Cook 5-10 minutes.
Add milk gradually, stirring constantly with wire whip. Cook until thickened.
Add cheese to sauce. Stir until cheese melts. Pour over macaroni and mix carefully. Scale into two greased 12x20x2-inch baking pans, 12 lb per pan.
Mix crumbs and 6 oz melted margarine. Sprinkle over macaroni and cheese, 8 oz per pan.
Bake at 350°F for about 20 minutes, until 180°F.
Source:
"Pasta Recipes"
Copyright:
"© 2004 by Prentice-Hall, Inc."
Yield:
"2 pans 12x20x2 inches"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 462 Calories; 25g Fat (49.7% calories from fat); 18g Protein; 40g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 1012mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
For variety, use rotini, shells, or other shapes of pasta.
A combination of Swiss and mozzarella cheese may be substituted for some or all of the cheddar cheese.
VARIATION:
Macaroni, Cheese, and Ham. Add 3 lb chopped ham, 1 lb 8 oz per pan. Reduce salt to 1 Tbsp.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
--Previous Message--
: Does anyone have a baked mac & cheese
: (creamy) recipe? This is a side dish for 150
: hungry college kids. I have only a regular
: kitchen oven/range. Thanks for the help.
:
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