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Recipes - BAKED EGG NOODLES & CHEESE

Recipe Name

BAKED EGG NOODLES & CHEESE

Submitted by

jgouker

Recipe Description

F00101

Quantity	100	Quantity Unit	SERVINGS (1 CUP)	Servings
Prep Time (minutes)	10	Cook Time (minutes)	45	Ready In (minutes)	55

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Ingredients
Amt.	Measure	Ingredient



4	gallons	boiling water
18	cups	egg noodle pasta
3	tablespoons	salt
40	cups	cup milk
2 1/4	cups	all-purpose flour
3	cups	margarine
3	tablespoons	salt
1	tablespoon	black pepper
128	ounces	shredded cheddar cheese
16	ounces	bread (white or wheat)
1	cup	Margarine, light

Steps

Sequence	Step

1	PAN: 18 BY 24-INCH ROASTING PAN (FOR BLENDING) 4" LINE PAN (FOR BAKING AND SERVING) TEMPERATURE: CONVECTION OVEN 300 F., HIGH FAN, OPEN VENT, 15 TO 20 MINUTES OR UNTIL BROWN. 1. ADD NOODLES SLOWLY TO SALTED WATER; COOK UNTIL TENDER; STIR TO PREVENT STICKING.
2	DRAIN. SET ASIDE FOR USE IN STEP 7.
3	HEAT MILK TO JUST BELOW BOILING.
4	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 UNTIL THICKENED. DO NOT SCORCH.
6	ADD CHEESE TO SAUCE: STIR UNTIL SMOOTH: REMOVE FROM HEAT.
7	COMBINE SAUCE AND NOODLES IN ROASTING PAN: MIX WELL.
8	PLACE NOODLES AND CHEESE IN EACH WELL-GREASED LINE PAN (DO NOT OVERFILL OR LEAVE PAN EDGES SLOPPY WITH CHEESE AS IT WILL BURN AND CREATE A BAD LINE PRESENTATION).
9	COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE, SPRINKLE OVER MIXTURE IN EACH PAN.
10	BAKE 25 MINUTES OR UNTIL BROWNED. NOTE: TWO-NO. 8 SCOOPS MAY BE USED FOR SERVING.

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