Baked Egg Noodles and Cheese


Photo: flickr user fifikins
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Ingredients

2 1/2 gal WATER, WARM
4 gal WATER, BOILING
8 pounds CHEESE CHEDDER
8 ounces BUTTER PRINT SURE
1 1/2 pounds BUTTER PRINT SURE
10 ounces MILK, DRY NON-FAT L HEAT
9 pounds NOODLE EGGS 5LB
1 pound BREAD SNDWICH 22OZ #51
1 1/8 pounds FLOUR GEN PURPOSE 10LB
1 pound tbl PEPPER BLACK 1 CN
2 ounces SALT TABLE 5LB
2 ounces SALT TABLE 5LB

Preparation

1
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
2
1. ADD EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
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2. DRAIN. SET ASIDE FOR USE IN STEP 7.
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3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
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4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
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ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.
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5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.
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6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.
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7. COMBINE SAUCE AND EGG NOODLE; MIX WELL.
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8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.
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9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARAGARINE; SPRINKLE OVER MIXTURE IN EACH PAN.
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10. BAKE 25 MINUTES OR UNTIL BROWNED.
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NOTE:
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1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINE WITH 1 1/2 QT WARM WATER MAY BE USE. SEE RECIPE NO. F-G-1.
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NOTE:
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2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
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NOTE:
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3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.
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NOTE:
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4. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
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SERVING SIZE: 8 1/2 OZ (

Tools

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Tags:

pasta

Yield:

100.0 servings

Added:

Thursday, December 10, 2009 - 3:12am

Creator:

Anonymous

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