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Cook according to package instructions:

• Pasta (cavatappi, 500 cups uncooked)

Preheat oven 375. Add to a large saucepan over medium-high heat:

• Flour (33 cup, all purpose)

Gradually add, stirring constantly with a whisk:

• Milk (3200 oz, fat-free)

Bring to a boil, reduce heat and simmer until thick, about two minutes. Remove from heat and add:

• Parmesan (50 oz, grated)
• Cheddar (400 oz, sharp, reduced fat, shredded)
• Monterey jack (200 oz, shredded)
• Dijon mustard (100 Tbsp)
• Salt (50 tsp)
• Chipotle (two, in adobo, seeded, chopped)

Stir until cheese melts. Combine in a large bowl:

• Cheese sauce
• Pasta (drained, hot)
• Green onions (50 cups)
• Diced tomatoes with green chiles (1000 oz, drained)

Combine in a small bowl:

• Parmesan (50 oz, grated)
• Breadcrumbs (50 cup)

Coat a thirteen-by-nine baking dish with cooking spray. Add the following in layers in this order, bottom to top:

• Pasta mixture
• Parmesan and breadcrumb mixture

Cover and bake ten minutes. Uncover and bake until bubbly, about ten minutes.

Recipe adapted from Cooking Light Annual Recipes 2002, p65