Macaroni and Cheese (9-12)

Pre-Preparation

1. Gather cheese sauce ingredients: all-purpose flour, unsalted butter, 1% milk, shredded cheddar cheese (first amount), kosher salt.
2. Make the cheese sauce:
   a. Melt butter, then whisk in flour; cook to a blond roux.
   b. Whisk in milk until smooth; bring to a gentle simmer.
   c. When the béchamel has thickened, mix in the first cheddar amount and salt using an immersion blender or a whisk until fully melted and smooth.
3. If preparing and serving the same day, preheat oven to 350°F.

Preparation

1. Bring water to a rolling boil.
2. Salt the water (use 1/8 cup salt per gallon).
3. Add pasta and stir to prevent clumping.
4. Cook pasta for 2 to 3 minutes.
5. Drain and toss with a little oil to prevent sticking.
6. Portion 4 lb cooked pasta into each hotel pan.
7. Pour 1 gallon prepared cheese sauce into each pan with the pasta and mix to coat.
8. Cover pans with parchment, then foil.
9. If preparing and serving the same day, bake at 350°F for about 15 minutes or steam until the internal temperature reaches 165°F.
10. Uncover and add 8 oz shredded cheddar cheese (second cheese amount) per pan on top.
11. Return to the oven and heat about 15 minutes more to melt the topping.
12. Hold hot until service at 140°F or higher.

Make-ahead or shipping: Cool per HACCP after step 4, cover, and store refrigerated. On the day of service, complete steps 6 through 11.

Serving