|1. Mix béchamel foundation and milk in saucepot until blended. Heat to a boil over medium-high heat, stirring occasionally.|
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|Cheddar cheese, shredded||4 lb.|| ||2. Add cheese, stirring until well blended and smooth. Do not allow sauce to boil.|
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|Elbow macaroni, cooked and drained||4 lb. AP|| |
|Bread crumbs||11 oz.||2-3/4 cups|
|Butter, melted||6 oz.|| ||3. Add macaroni to sauce. Pour into 2 greased 12 x 20 x 2-inch hotel pans. Mix bread crumbs and butter. Sprinkle on top. |
4. Bake at 350°F. or until heated through and the surface is crisp, approximately 30 minutes. CCP: Bake until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher. Portion using spoon, 8-oz. (1-cup) servings.
|COOLING: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product. |
REHEATING: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.
SANITATION INSTRUCTIONS: Wash hands and exposed parts of arms before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using a FDA recommended method.