1 Gallon pasta, dried macaroni 25 Cup milk 5 Cup Heavy Cream 16 Ounce all purpose, white flour 16 Ounce Butter 6 Cup or Beechers gruyere 2 Cup sharp cheddar 4 Tablespoon Black Pepper Corns 1 Teaspoon ground nutmeg 3 Cup dried bread crumbs 1 Tablespoon as needed, garnish smoked paprika 32 Ounce small dice Yellow Onion 4 Tablespoon Salt
In large stock pot, heat water for cooking pasta to a boil, add salt and oil, then cook pasta til very soft. (If pasta is al dente, it will absorb liquid from the sauce, making recipe less creamy) Heat 12 tbsp of the butter until melted, add yellow onions, cook until translucent color.Add the flour and cook for about two minutes (just to cook out the raw flour flavor, not to impart any color or flavor) Whisk in the milk/heavy cream. Add nutmeg, salt, and black pepper corns. Heat mixture until hot but not boiling. Once desired consistency is reached. Drain sauce with a sieve. Remove from heat and add the cheese a couple handfuls at a time, whisking until smooth after each addition. Taste and adjust seasonings, depending on the cheese, it may need salt. In a large pan, mix sauce and pasta. FOR CAFE Pour 12 oz of mac n cheese into HMR containers and top with bread crumb mixture, place on racks in walk-in, allowing to cool before putting the lids on. FOR OTHER USES Alternatively, if making as a pre-baked item, bake at 375 for 30 min or until breading crumbs are browning and dish is bubbling. Sprinkle with paprika and let cool. Should make 12-16 servings.