I make some pretty good mac and cheese, and I've been asked to bring about 10 pounds of it to an event. It must be prepared ahead of time, frozen, thawed and then brought back up to temp.
The recipe yields about 2.2kg(~5 lb), 3L (3.2 qt), so I'll need to double it.
380g of aged white cheddar, grated
190g gruyere, grated
530g milk
22g sodium citrate
454g (1lb) dried pasta
Blue cheese, salt, white pepper to taste
Cook pasta, set aside. Make sauce: Heat milk and dissolve sodium citrate completely, bring to a simmer. Add cheese gradually until completely incorporated. Depending on the moisture content of the cheese, the sauce may be too thick. Add water to th
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