6 pounds medium shell macaroni
14 pounds lean ground beef
6 (50 ounce) cans condensed tomato soup
Cook macaroni; rinse and drain.
In large saucepot cook beef. Cook until internal temperature is 160 degrees F or higher for 15 seconds and beef is browned, stirring to separate meat. Drain fat.
Add macaroni and soup. Heat until internal temperature is 140 degrees F or higher for 15 seconds, stirring often.
Hold at 140 degrees F or higher.
Portion using a 3 3/4 cup scoop.
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