Mac and Cheese with BEN’S ORIGINAL™ Stuffing Gratinée
Ingredients
Mac and Cheese
- 6 pounds dried cavatappi pasta
- 1 pound butter
- 1 pound all-purpose flour
- 1 gallon whole milk
- 1 gallon cream
- 10 pounds white cheddar cheese, shredded
- 3 Tbsp kosher salt
- 1½ tsp black pepper
- 1 Tbsp garlic powder
Stuffing Gratinée
- 1 ea 56-ounce bag BEN’S ORIGINAL™ Classic Cornbread Stuffing Mix, prepared with butter
- 23 ea eggs
- ½ pound Parmesan, grated
- 46 pounds Mac and Cheese, recipe above
- 1½ ounces parsley, chopped
Mac and Cheese with BEN’S ORIGINAL™ Stuffing Gratinée
Makes: 120 (8-fluid-ounce) portions
Direction
Mac and Cheese
- Prepare pasta according to package directions.
- In a large stockpot, melt the butter over medium heat. Once completely melted, whisk in the flour and cook for 1 to 2 minutes until bubbling and pale golden, ensuring no raw flour remains.
- Slowly pour in the milk and cream while whisking constantly to prevent lumps. Continue stirring and allow the mixture to come to a gentle simmer for 8 to 10 minutes, or until the liquid thickens and coats the back of a spoon
- Turn heat to low. Working in batches, add the shredded cheese to the hot cream mixture, stirring until completely melted and smooth.
- Stir in the salt, pepper and garlic powder.
- Combine finished sauce with cooked pasta, mix to evenly combine.
Stuffing Gratinée
- Mix prepared stuffing with egg and parmesan cheese.
- Place mac and cheese in full hotel pans. Top with stuffing mixture. Bake in preheated 350°F oven uncovered for 45 minutes or until stuffing is golden brown.
- Remove from oven. Finish with chopped parsley.