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. |
CuisineAmericana
Ingredients
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