Baked Egg Noodles And Cheese Recipe

• 2 1/2 gal WATER, Hot
• 4 gal WATER, BOILING
• 8 lb CHEESE CHEDDER
• 8 ounce BUTTER PRINT SURE
• 1 1/2 lb BUTTER PRINT SURE
• 10 ounce Lowfat milk, DRY NON-FAT L HEAT
• 9 lb NOODLE Large eggs 5LB
• 1 lb BREAD SNDWICH 22OZ #51
• 1 1/8 lb FLOUR GEN PURPOSE 10LB
• 1 Tbsp. PEPPER BLACK 1 LB CN
• 2 ounce SALT TABLE 5LB
• 2 ounce SALT TABLE 5LB

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
2. 1.
3. Add in EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 Min Or possibly Till TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
4. 2.
5. DRAIN.
6. SET ASIDE FOR USE IN STEP 7.
7. 3.
8. RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING.
9. Don't BOIL.
10. 4.
11. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER; STIR Till SMOOTH.
12. Add in ROUX TO Warm Lowfat milk, STIRRING CONSTANTLY.
13. 5.
14. Add in SALT AND PEPPER.
15. BRING Mix TO A BOIL; REDUCE HEAT; SIMMER 5 Min Or possibly Till THICKENED.
16. STIR FREQUENTLY TO PREVENT SCORCHING.
17. 6.
18. Add in CHEESE TO SAUCE; STIR ONLY Till SMOOTH; REMOVE FROM HEAT.
19. 7.
20. COMBINE SAUCE AND EGG NOODLE; MIX WELL.
21. 8.
22. PLACE ABOUT 3 1/4 GAL Mix IN EACH WELL-GREASED PAN.
23. 9.
24. COMBINE BREAD CRUMBS AND MELTED BUTTER Or possibly MARAGARINE; SPRINKLE OVER Mix IN EACH PAN.
25. 10.
26. BAKE 25 Min Or possibly Till BROWNED.
27. NOTE:
28. 1.
29. IN STEP 6, 3 LB (1-NO.
30. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINE WITH 1 1/2 Quart Hot WATER MAY BE USE.
31. SEE RECIPE NO.
32. F-G-1.
33. NOTE:
34. 2.
35. OTHER SIZES AND TYPES OF PANS MAY BE USED.
36. SEE RECIPE NO.
37. NOTE:
38. 3.
39. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 Min Or possibly Till BROWN ON HIGH FAN, OPEN VENT.
40. NOTE:
41. 4.
42. TWO-NO.
43. 8 SCOOPS MAY BE USED.
44. SEE RECIPE NO.
45. A-4.
46. SERVING SIZE: 8 1/2 Ounce (

water, water, chedder, butter, milk, eggs, flour gen, salt, salt

Taken from cookeatshare.com/recipes/baked-egg-noodles-and-cheese-74579 (may not work)