Woolworth's Macaroni & Cheese

Woolworth's Macaroni & Cheese

This recipe makes 7 lbs 4 ozs of product or 18 seven ounce portions or 42 three ounce portions.

Step 1 - Macaroni (Cook the macaroni the night before.)

water 2 quarts
salt 1 ounce
elbow macaroni 1 pound uncooked (cooked yield - 3 lbs 9 oz) (after standing overnight = 4 lbs 10 oz)

Bring slated water to a boil. Add macaroni. Stir with spoon to prevent sticking together.
Cook gently - about 15 minutes. Drain. Wash in cold water to remove excess starch.
Cover with cold water again and allow to stand overnight in the refrigerator.

Step 2 - Sauce (Prepare day of service.)

shortening 4 ounces (Woolworths used Primex or M.F.B.)
flour 2 ounces
salt 1/2 ounce
black pepper 1/4 teaspoon

Add flour and seasonings to melted shortening. Blend with wire whip until smooth.

Step 3 - Milk

Liquid Non-Fat Skim Milk 1 1/2 quarts

Add warm milk to sauce mixture gradually. Stir with wire whip to prevent lumping.
Bring to a boil and cook gently for 5 minutes. Remove from heat.

Step 4 - Cheese

Old English Cheese* 7 ounces

Break cheese into small pieces and add to sauce as soon as sauce is removed from heat.
Allow to melt and blend until uniform.

Step 5 - Cooked Macaroni

Cooked Macaroni 4 lbs 10 ounces

Drain the cooked macaroni from Step 1 that has been in the refrigerator overnight.
Add it to the sauce and blend.

Step 6 - Pan

Shortening 1/4 ounce

Grease a steam table pan with shortening. Empty the macaroni with sauce into it.

Step 7 - Add Topping and Bake

Old English Cheese* 7 ounces

Grate or crumble cheese (which has been refrigerated). Distribute evenly over top of macaroni so that
the entire top is covered. Bake in a 400° oven until cheese has melted and turned a golden brown.