Mac and cheese recipe for soup kitchens, large church gathering, etc.
Preheat oven to 350. Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3 heavy soup pots over low heat. Stir in flour, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 5 minutes. Stir in cheese and stir until melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into 4" sprayed pans. Bake uncovered for 1 - 1 1/2 hours or until bubbly and crisp on top.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 419 | ||
Calories from Fat: 202 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 58.4mg | 18 % | |
Sodium 228.5mg | 8 % | |
Potassium 259.9mg | 7 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 42.4g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 419
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