Ingredients
| Pasta, elbow macaroni(5 pounds, 8 ounces) | 5.5 pounds |
| Water | 5½ gallon |
| Butter, solid, salted | 8 ounces |
| Flour, all-purpose | 8 ounces |
| Milk, whole | 1¾ gallons |
| Nutmeg, ground | 2 teaspoons |
| Salt, table | 2 tablespoons |
| Onion, powder | 1 tablespoon |
| Sauce, Worcestershire | 1 tablespoon |
| Cheese, Cheddar mild, shredded(3 pounds, 2 ounces) | 3.125 pounds |
| Cheese, American, sliced(3 pounds, 2 ounces) | 3.125 pounds |
Instructions
- Preheat oven to 350° F.
- Divide elbow macaroni and water equally between ́hotel pans.
- Cook in steamer for 8-10 minutes or until al dente. DO NOT OVER COOK! Product must reach an internal temperature of 140 degrees for 15 seconds.
- Drain water from cooked macaroni.
- Cheese Sauce: Melt butter in steam kettle. Add flour making a roux. Cook for 5 minutes without browning.
- Add milk and slowly stir with wire whip to make a smooth mixture. (all roux lumps should dissolve).
- Add nutmeg, salt, onion powder and Worcestershire sauce. Simmer on low heat for 20 minutes. Be careful not to scorch.
- Add cheese and stir until it melts. Product must reach an internal temperature of 165° F for 15 seconds.
- Spray hotel pans with pan coating spray.
- Divide cheese sauce and macaroni equally into each pan and mix thoroughly.
- Cover each pan with foil and bake for 30 minutes. Product must reach an internal temperature of 140° F for 15 seconds.
- Place in warmer maintaining an internal temperature of 140-150 ° F.