1 cup of margarine or r butter (cut into small cubes)
1 Tbsp of dry mustard
1/4 tsp of ground pepper
1 gal 2 ¼ qt of cheese blend of American and skim milk cheeses, shredded
Steps
Heat water to rolling boil.
Slowly add macaroni. Stir constantly, until water boils again. Cook about 8 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well
Quickly stir milk into macaroni. Add margarine or butter and seasonings.
Add the cheese and stir until the cheese is melted and the mixture is smooth. The mixture is quite liquid at this stage. CCP: Heat to 140° F or higher
. Pour macaroni and cheese mixture into steamtable pans (12" x 20" x 2 ½") which have been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans. Hold for 30 minutes on a 180-190° F steamtable to allow sufficient time for mixture to set up properly.
CCP: Hold for hot service at 135° F or higher. Portion with No. 6 scoop (⅔ cup).
