Sausage Macaroni Bake (For A Crowd)

• 4 lb. elbow macaroni, uncooked
• 8 lb. bulk pork sausage
• 2 lb. butter or margarine
• 2 1/2 lb. carrots, thinly sliced
• 1 1/4 lb. celery, diced
• 4 c. unsifted all-purpose flour
• 1 c. instant minced onion
• 1/3 c. dry mustard
• 2 Tbsp. salt
• 1 1/2 gal. milk
• 1/2 lb. potato chips, crushed

1. Cook macaroni according to package directions; drain. Meanwhile, brown sausage in skillet; drain well and set aside. Melt butter or margarine in large pan.
2. Add carrots and celery; cook about 10 minutes, or until almost tender, but not brown. Blend together flour, onion, mustard and salt.
3. Stir into vegetable mixture to form a smooth paste.
4. Gradually add milk. Cook, stirring constantly, until thickened.
5. Mix with macaroni and browned sausage until well blended.
6. Portion into 2 lightly buttered 20 x 12 x 2-inch pans.
7. Sprinkle tops with potato chips. Bake at 350u0b0 for 30 minutes or until hot and bubbly.
8. Makes 48 servings.

elbow macaroni, pork sausage, butter, carrots, celery, flour, onion, dry mustard, salt, milk, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267837 (may not work)