Creamy Mac and Cheese

Directions

•  Prepare the workstation by cleaning and sanitizing all areas.
• Gather all ingredients for preparation.
• Divide elbow macaroni and water equally between 4” 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 degrees for 15 seconds. 
• Divide cheese sauce and macaroni equally into each Shot Gun Pan and mix thoroughly.
• Place in warmer maintaining an internal temperature of 140-150 degrees. 
• Gently sprinkle parsley on top when placing on the serving line.
• HACCP:
• CCP: Ensure that hot food is held at a temperature above 135° F or higher.
• CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
• CCP: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
• Serve a 6-ounce serving.