56 ounces macaroni
3 1/2 gallons boiling water
2 tablespoons salt
2 tablespoons vegetable oil
12 ounces margarine
8 ounces all-purpose flour
2 tablespoons salt
1 tablespoon dry mustard
1/4 cup worcestershire sauce
1 gallon milk
4 pounds sharp cheddar cheese, shredded
1 pound bread crumbs
6 ounces margarine, melted
Servings: 48
1. Cook macaroni according to directions. Drain.
2. Melt 12 oz margarine. Stir in flour and seasonings. Cook 5-10 minutes.
3. Add milk gradually, stirring constantly with wire whip. Cook until thickened.
4. Add cheese to sauce. Stir until cheese melts. Pour over macaroni and mix carefully. Scale into two greased 12x20x2-inch baking pans, 12 lb per pan.
5. Mix crumbs and 6 oz melted margarine. Sprinkle over macaroni and cheese, 8 oz per pan.
6. Bake at 350°F for about 20 minutes, until 180°F.
Yield: 2 pans 12x20x2 inches
3 1/2 gallons boiling water
2 tablespoons salt
2 tablespoons vegetable oil
12 ounces margarine
8 ounces all-purpose flour
2 tablespoons salt
1 tablespoon dry mustard
1/4 cup worcestershire sauce
1 gallon milk
4 pounds sharp cheddar cheese, shredded
1 pound bread crumbs
6 ounces margarine, melted
Servings: 48
1. Cook macaroni according to directions. Drain.
2. Melt 12 oz margarine. Stir in flour and seasonings. Cook 5-10 minutes.
3. Add milk gradually, stirring constantly with wire whip. Cook until thickened.
4. Add cheese to sauce. Stir until cheese melts. Pour over macaroni and mix carefully. Scale into two greased 12x20x2-inch baking pans, 12 lb per pan.
5. Mix crumbs and 6 oz melted margarine. Sprinkle over macaroni and cheese, 8 oz per pan.
6. Bake at 350°F for about 20 minutes, until 180°F.
Yield: 2 pans 12x20x2 inches
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