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.
