BRADLEY'S CLASSIC BAKED MACARONI AND CHEESE FOR THE SOUP KITCHEN ENJOY DAN:

BRADLEY'S CLASSIC BAKED MACARONI AND CHEESE FOR THE SOUP KITCHEN                                                                                                                                                                                                                                                                                                                                                            -                                                                                              BY CHEF DAN:

Serves 30

INGREDIENTS:

5 cup elbow macaroni

1 stick butter

1 cup flour

2 tablespoons dry mustard

4 cans evaporated milk

2 teaspoon salt

5 teaspoons Seasoned pepper medley

10 cup shredded cheddar cheese

2 cups Panko

2 tablespoon paprika

DIRECTIONS: (preheat oven to 400 F)

1.   Cook and drain macaroni, set aside

2.   In oven safe soup kitchen pan melt butter.

3.   Add flour mixed with mustard flour and salt and pepper.

4.   Whisk and stir until well blended, slowly pour in milk, stirring constantly.

5.   Add to a sauce pan and bring to a boil for 2 minutes, stirring constantly.

6.   Reduce heat and cook for 10 minutes, stirring constantly

7.   Add shredded cheese little by little and simmer for 5 minutes.

8.   Turn off flame.

9.   Add cooked macaroni and toss to coat with cream sauce.

10.                Sprinkle with bread crumbs and paprika.

11.                Bake 20 minutes or until is golden brown.

ENJOY DAN:                                              BON-APPETITE!!