Waring RO18B manual Old Fashioned Macaroni and Cheese, 2pounds elbow macaroni 1cup unsalted butter

Place tomatoes in a bowl and crush them with your hands. Add to roasting pan with tomato paste. Turn temperature down to 350°F and allow to simmer for about an hour. Taste and add remaining salt if necessary.

Nutritional information per serving:

Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g

• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g

Old Fashioned Macaroni and Cheese

Makes about thirty 1-cup servings

2pounds elbow macaroni

1cup unsalted butter

¾ cup unbleached, all-purpose flour

12cups whole milk

8ounces Cheddar, shredded

8ounces mozzarella, shredded

8ounces Monterey Jack, shredded

5cups prepared white bread croutons

Cook macaroni according to instructions on package. Drain pasta and rinse under cold water. Toss with some oil to prevent sticking.

In a 12-quart stock pot melt the butter over medium heat. Once melted, stir in the flour and blend well with the butter. Cook and stir the butter/ flour mixture together for about 2 minutes to cook away any raw flour taste. While whisking, slowly pour the milk into the butter/flour mixture. Turn heat up slightly and stir mixture occasionally. After about 15 min- utes the mixture should start to thicken as it approaches boiling. Keep stirring until the mixture becomes very thick. Once it does, stir in shredded cheeses until sauce is homogenous. Stir in macaroni. Finally stir in 4 cups of the croutons.

Preheat Waring Pro® Roaster Oven to 350°F.

Spray roasting pan with cooking spray and pour macaroni and cheese into pan. Scatter the remaining croutons on the top.

Insert roasting pan with macaroni. Place lid on top of roaster and cook for about 1 hour. Serve immediately.

Nutritional information per serving:

Calories 291 (59% from fat) • carb. 19g • pro. 11g • fat 19g • sat. fat 12g • chol.

59mg • sod. 199mg • calc. 272mg • fiber 1g

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