The Mac & Cheese is an old standard for almost anyone but there have been revolts when units have tried to change this recipe to something else, so I thought it would be fun to share.
| INGREDIENTS | DIRECTIONS |
|---|---|
Market Macaroni and Cheese 20 lbs Elbow Macaroni Noodles 30 lbs Velveeta Cheese 10 lbs Cream Cheese 6 gals Milk salt and pepper to taste |
1 Cook the noodles in boiling water until al dente and shock in ice water. 2 Cut the cheese into smaller pieces to allow melting quicker. Small cubes works best. 3 Add the milk to the steam kettle and heat to simmer. 4 When the milk is hot add the cheese to melt a little at a time so as not to make the sauce to cool while adding cheese. Mix until all cheese is melted. 5 Taste and adjust seasoning with salt and pepper. 6 Mix with noodles to desired consistency and reserve or serve. |
Ingredients
Directions
Cook the noodles in boiling water until al dente and shock in ice water.
Cut the cheese into smaller pieces to allow melting quicker. Small cubes works best.
Add the milk to the steam kettle and heat to simmer.
When the milk is hot add the cheese to melt a little at a time so as not to make the sauce to cool while adding cheese. Mix until all cheese is melted.
Taste and adjust seasoning with salt and pepper.
Mix with noodles to desired consistency and reserve or serve.