Greenville Mac and Cheese

Ingredients

Pasta, elbow macaroni(5 pounds, 8 ounces)5.5 pounds
Water5½ gallon
Butter, solid, salted8 ounces
Flour, all-purpose8 ounces
Milk, whole1¾ gallons
Nutmeg, ground2 teaspoons
Salt, table2 tablespoons
Onion, powder1 tablespoon
Sauce, Worcestershire1 tablespoon
Cheese, Cheddar mild, shredded(3 pounds, 2 ounces)3.125 pounds
Cheese, American, sliced(3 pounds, 2 ounces)3.125 pounds

Instructions

  1. Preheat oven to 350° F.
  2. Divide elbow macaroni and water equally between ́hotel pans.
  3. 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.
  4. Drain water from cooked macaroni.
  5. Cheese Sauce: Melt butter in steam kettle. Add flour making a roux. Cook for 5 minutes without browning.
  6. Add milk and slowly stir with wire whip to make a smooth mixture. (all roux lumps should dissolve).
  7. Add nutmeg, salt, onion powder and Worcestershire sauce. Simmer on low heat for 20 minutes. Be careful not to scorch.
  8. Add cheese and stir until it melts. Product must reach an internal temperature of 165° F for 15 seconds.
  9. Spray hotel pans with pan coating spray.
  10. Divide cheese sauce and macaroni equally into each pan and mix thoroughly.
  11. Cover each pan with foil and bake for 30 minutes. Product must reach an internal temperature of 140° F for 15 seconds.
  12. Place in warmer maintaining an internal temperature of 140-150 ° F.