Serves 100.

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.