Name: Baked Macaroni and Cheese
Ingredients: 2 3/4 qt WATER; WARM; 4 ga WATER; BOILING; 8 lb CHEESE CHEDDER; 8 oz BUTTER PRINT SURE; 10 oz MILK; DRY NON-FAT L HEAT; 8 lb MACARONI; 10 LB; 1 lb BREAD SNDWICH 22OZ #51; 2 oz SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Dairy	American		100	Servings

INGREDIENTS

2 3/4	qt	WATER; WARM
4	ga	WATER; BOILING
8	lb	CHEESE CHEDDER
8	oz	BUTTER PRINT SURE
10	oz	MILK; DRY NON-FAT L HEAT
8	lb	MACARONI; 10 LB
1	lb	BREAD SNDWICH 22OZ #51
2	oz	SALT TABLE 5LB

INSTRUCTIONS

12 1/2 lb -
PAN:  18 BY 24-INCH ROASTING PAN              TEMPERATURE:  350 F. OVEN
  :
1.  ADD MACARONI SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER;
STIR OCCASIONALLY TO PREVENT STICKING.
2.  DRAIN.  SET ASIDE FOR USE IN STEP 7.
3.  RECONSTITUTE NONFAT DRY MILK WITH WARM WATER.
4.  COMBINE MILK, CANNED CONDENSED CREAM OF MUSHROOM SOUP, AND CHEESE.
HEAT UNTIL CHEESE MELTS.
5.  COMBINE SAUCE AND MACARONI; MIX WELL.
6.  PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.
7.  COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE, SPRINKLE OVER
MIXTURE IN EACH PAN.
8.  BAKE 25 MINUTES OR UNTIL BROWNED.
  :
NOTE:  1.  IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED,
COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED.  SEE RECIPE NO. F-G-1.
NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE:  3.  IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20
MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.
NOTE:  4.  TWO-NO. 8 SCOOPS MAY BE USED.  SEE RECIPE NO. A-4.
Recipe Number: F00101
SERVING SIZE: 1 CUP (8 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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