Posted by Chef David on 11/5/2007, 4:37 am, in reply to "Re: Mac & Cheese for 150"
72.39.34.213
Kathy the baking time and temperature I belive is primarily to bring the temperature up to 180 AND brown the crust. A lower/longer cooking time will see the macaroni absorbing more auce resulting in a dryer product. Why do you want to extend the cooking time? I do suggest you rotate your pans to ensure even cooking of both.
David
--Previous Message--
: 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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