Chef

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Staff member
28 ounces broccoli cuts
8 ounces margarine, melted
8 ounces all-purpose flour
3 1/4 quarts milk
52 ounces swiss cheese, shredded
1/4 teaspoon ground nutmeg
1 pound canned sliced mushrooms, drained
5 pounds pasta
5 gallons boiling water
5 ounces salt
3 tablespoons vegetable oil
Servings: 50
1. Steam broccoli until tender-crisp. (Do not overcook.) Drain. Save for later step.

2. Combine melted margarine and flour in steam-jacketed or other kettle. Stir and cook until smooth (5-10 minutes).

3. Add milk gradually. Cook over low heat, stirring constantly, until thick. Do not boil. Turn off heat.

4. Add cheese to hot sauce and stir until melted. Stir in nutmeg.

5. Stir in mushrooms and broccoli. Keep hot, 180°F.

6. Cook pasta according to directions. Drain.

7. Serve 4 oz sauce over 4 oz pasta. Thin sauce as necessary with hot milk.
 
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