MAC AND CHEESE FOR THE KIDS AT MEGA CAMP ENJOY DAN:

MACARONI AND CHEESE FOR THE CHURCH OF WHIDBEY’S MEGA CAMP

                                                                                              by CHEF DAN:

Serves 20-30

INGREDIENTS:

7 quarts boiling water (add 1 tablespoon salt)

6 cup dry elbow macaroni

2 eggs

7 cups milk

2 (8 Oz) cans evaporated milk

10 tablespoons butter

3/4-cup all-purpose flour

3 tablespoons cornstarch

2 teaspoons dry mustard

(13.3 Oz) can cheese spread (Kraft sharp Cheddar easy cheese)

3 pounds shredded Cheddar cheese or Velveeta cheese

3 cup bread crumbs

INGREDIENTS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Fill a stock-pot with salted water and bring to a boil over high-heat.

2.   Stir in the macaroni, and cook uncovered , stirring occasionally, until pasta has cooked through, but still firm to the bite, about 8 minutes

3.   Drain well.

4.   In a bowl beat the eggs.

5.   In a stock-pot melts 6 tablespoons butter and sprinkle in flour and corn starch, to make a roux.

6.   Cook over low heat, whisking until light golden, (DO NOT SCORCH)

7.   Pour in milk, canned milk, mustard, and whisk until smooth about 5 minutes.

8.   Take 1/4-cup of the sauce and slowly pour into beaten eggs, whisking constantly, until smooth.

9.   Add 2 cans Kraft easy cheese and Cheddar or Velveeta cheese.

10.                Cook and stir until the cheese is melted and mixture thickens, 7-9 minutes.

11.                Pour in drained, cooked macaroni and stir to coat.

12.                Pour into a buttered baking pan, top with 4 tablespoon butter and cheese.

13.                Top with buttered bread crumbs.

14.                Bake in a pre-heated oven until golden brown on top about 45 minutes.

 ENJOY DAN:                               BON-APPETITE!!