PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
PREPARATION INSTRUCTIONS:
SIFT FLOUR BEFORE MEASURING.
MELT BUTTER OR MARGARINE BEFORE MEASURING.
CHEDDAR OR AMERICAN CHEESE MAY BE USED. SHRED BEFORE MEASURING.
DEHY AMERICAN CHEESE MAY BE USED. REFERENCE A02800.
ADD MACARONI SLOWLY TO BOILING SALTED WATER; COOK 8 TO 10 MINUTES OR UNTIL TENDER; STIR OCCASSIONALLY TO PREVENT STICKING.
2
DRAIN. SET ASIDE FOR USE IN STEP 7.
3
RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4
COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE. ADD MIXTURE 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.
11
CONVECTION OVEN IS USED, BAKE AT 300 F (HIGH FAN - OPEN VENT) 15 TO 20 MINUTES
OR UNTIL BROWN.
