I guess it's not too surprising that this is the picture I'm sharing from 6th grade camp. I could have also taken pictures of the stand mixer's attachments but decided that was ridiculous. On our last morning at camp I got to stand and drink my coffee in the warm kitchen while the camp ladies made hundreds of homemade pancakes ...mixed in the giant stand mixer.
Posting this picture reminded me of one of my favorite recipes that I've been wanting to share. The recipe, from the Forum Cafeteria, is a scaled-down version of their macaroni and cheese. I clipped the recipe from the newspaper a long time ago and it says:
"...the original recipe makes 250 portions, which at the time was small, since we were serving 7500 customers a day (before the fast-food operations)"
This recipe is easy to give/take a little on the ingredients but I have found that keeping everything exactly as listed makes the best mac and cheese (I do not add the paprika but I do use the yellow food coloring because my daughter likes to add the drops).
Forum's Macaroni and Cheese
- 12 ounces uncooked elbow macaroni
- 2 teaspoons salt
- 4 cups skim milk
- 6 1/2 tablespoons margarine
- 1/2 cup all-purpose flour
- ground white pepper
- 4 drops yellow food coloring
- 1 1/2 tablespoons sugar
- 1 1/2 cups Longhorn Cheddar cheese; divided
- 1/2 teaspoon paprika
Cook macaroni until done but still firm to the bite; rinse and drain well.
Heat milk in the microwave until bubbles form around the edges; set aside (I put the milk in a 4 cup measuring bowl and heat for 5 minutes).
Melt margarine in the large pot (I used the same pot that I cooked the macaroni in). Gradually sprinkle in flour; cook, stirring constantly, until smooth. Stir in salt, white pepper to taste, food coloring, sugar, and hot milk. Cook, stirring until well mixed and creamy (about 5 minutes). Stir in 3/4 cup cheese and mix until melted.
Stir the macaroni into the cheese sauce and transfer to an oven-proof cassrole. Sprinkle remaining 3/4 cheese on top and bake at 350 for 30 minutes.