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Baked Macaroni and Cheese
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 001 00
BAKED MACARONI AND CHEESE
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
359 cal
37 g
17 g
16 g
39 mg
721 mg
357 mg
Ingredient
Weight
Measure
Issue
MACARONI NOODLES,ELBOW,DRY
7-3/8 lbs
2 gal
WATER,BOILING
50-1/8 lbs
6 gal
SALT
1-2/3 oz
2-2/3 tbsp
MILK,NONFAT,DRY
1-1/3 lbs
2 qts 1 cup
WATER,WARM
20-7/8 lbs
2 gal 2 qts
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
WATER,COLD
2-1/8 lbs
1 qts
SALT
1-7/8 oz
3 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
CHEESE,CHEDDAR,SHREDDED
8 lbs
2 gal
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
BREADCRUMBS,DRY,GROUND,FINE
1-1/4 lbs
1 qts 1 cup
MARGARINE,MELTED
10 oz
1-1/4 cup
Method
1
Add macaroni slowly to boiling salted water; cook 8 to 10 minutes or until tender; stir occasionally 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
Lightly spray steam table pans with non-stick cooking spray. Place about 6-1/3 quart mixture in each sprayed pan.
9
Combine bread crumbs and melted butter or margarine; sprinkle 1-3/4 cup over mixture in each pan.
Using a convection oven, bake at 325 F. 15-20 minutes on high fan, open vent or until browned. CCP: Hold for service at 140 F.
10
or higher.



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Baked Macaroni and Cheese

Yield: 100 Portion: 1 Cup
Calories: 359 cal
Carbohydrates: 37 g
Protein: 17 g
Fat: 16 g
Cholesterol: 39 mg
Sodium: 721 mg
Calcium: 357 mg

Ingredient Weight Measure Issue
MACARONI NOODLES,ELBOW,DRY 7-3/8 lbs 2 gal
WATER,BOILING 50-1/8 lbs 6 gal
SALT 1-2/3 oz 2-2/3 tbsp
MILK,NONFAT,DRY 1-1/3 lbs 2 qts 1 cup
WATER,WARM 20-7/8 lbs 2 gal 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
WATER,COLD 2-1/8 lbs 1 qts
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
CHEESE,CHEDDAR,SHREDDED 8 lbs 2 gal
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREADCRUMBS,DRY,GROUND,FINE 1-1/4 lbs 1 qts 1 cup
MARGARINE,MELTED 10 oz 1-1/4 cup

Method:
1
Add macaroni slowly to boiling salted water; cook 8 to 10 minutes or until tender; stir occasionally 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
Lightly spray steam table pans with non-stick cooking spray. Place about 6-1/3 quart mixture in each sprayed pan.
9
Combine bread crumbs and melted butter or margarine; sprinkle 1-3/4 cup over mixture in each pan.
Using a convection oven, bake at 325 F. 15-20 minutes on high fan, open vent or until browned. CCP: Hold for service at 140 F.
10
or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/baked_macaroni_and_cheese.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence