Fried Macaroni and Cheese Fritters

5 lbs Reser’s® Special Request™ Signature Steam Table Macaroni and Cheese (71117.14490)
1 lb All-purpose flour
2 lbs. shredded Cheddar cheese
8 Eggs
6 cups Panko breadcrumbs

Mix Reser’s Special Request Signature Steam Table Macaroni and Cheese, Cheddar cheese, and flour in a mixing bowl.
Use a 2 oz scoop and scoop out the macaroni mixture onto a prepared sheet pan and place in freezer.
Once frozen, bread the macaroni mixture using egg wash and panko breadcrumbs.
Put back in the freezer for 30 minutes.
Gently drop into a 350°F fryer for about 3 minutes or until golden brown. Serve immediately.

Smokey Pimento Macaroni and Cheese

In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
Open the bag into a 6-inch, 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.

5 lbs tub Reser’s® Special Request™ Signature Steamtable Macaroni & Cheese (71117.14490)
2 Tbsp Butter
½ cup Yellow onion, diced
½ cup Serrano pepper, seeded and minced, divided in half
4 each Garlic cloves, minced
2 tsp Paprika
2 tsp Kosher salt
¼ tsp Chipotle pepper powder
2 cups Corn, canned, drained of liquid
1 cup Heavy cream
2 cups Oaxaca cheese, shredded
3 cups Cotija cheese, grated
1 cup Red onion, minced
12 each Cilantro leaves

In an 8-quart saucepan, melt the butter over medium heat.
Add the diced onion, ¼ cup diced Serrano pepper, and minced garlic, and cook to soften without browning.
Add the paprika, salt, and Chipotle powder, and cook for 1 minute or until fragrant.
Add the canned corn and cream, and cook for 4-5 minutes.
Cover and set aside.
Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
When heated, empty the mac and cheese bag into the pot with the corn mixture, and mix the shredded Oaxaca cheese to combine.
To serve, place 9 oz mac and cheese into a warmed bowl and top with ¼ cup grated Cotija cheese, 1 Tbsp minced red onion, 1 tsp minced Serrano, and 1 cilantro leaf.