Posted by kathy on 11/4/2007, 2:38 pm, in reply to "Re: Mac & Cheese for 150"
71.252.197.230
Thank you for the recipe David, one other question...since I can get 2 - 4"pans in the oven, and would make 4x the recipe, would you cover the pans, lower the oven temp and extend the time then uncover and add the bread crumbs after they're hot? If so, what temp and how long? Thanks again. Kathy
--Previous Message--
: 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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