• 5 lbs Reser’s® Special Request™ Signature Macaroni & Cheese Steam Table (71117.14490)
• 1 lb Smoked gouda, diced into 1/2-inch pieces
• 1 cup Green onions, thinly sliced and divided

Ritz® Crumble Topping

• 2 cups Ritz crackers, coarsely chopped in a food processor (measure after processing)
• 1/3 cup Butter, unsalted, melted
• 1/2 tsp Smoked paprika

1. Heat Reser’s Signature Macaroni & Cheese in a steamer for 20 minutes, or until heated through.
2. For Ritz Crumble Topping, mix coarsely processed crackers and smoked paprika with melted butter.
3. Place onto a parchment-lined half-sheet pan and bake at 300°F for 2-3 minutes or until lightly browned.
4. Remove and let cool before placing into a 6^th pan.
5. Open the heated bag of mac and cheese and place it into a steam table pan and fold in the smoked Gouda and half of the green onions.
6. To serve, portion 9 oz of the mac and cheese base into a serving container, top with 2 Tbsp of the Ritz crumble, and garnish with sliced green onions.

• 5 lbs Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
• 1/3 cup Butter, unsalted
• 1 1/2 cups Yellow onion, diced
• 1 cup Green bell pepper, diced
• 1 cup Red bell pepper, diced
• 1 lb Andouille sausage, sliced into rounds
• 3 Tbsp Cajun seasoning
• 2 Tbsp Tomato paste
• 1/2 cup Green onions, sliced

1. Heat Reser’s Special Request Deluxe Macaroni & Cheese in a steamer for 20 minutes, or until heated through.
2. Heat butter in a medium sauté pan over medium-high heat and sauté the onions and bell peppers until softened but not browned.
3. Add the Andouille rounds and cook until the sausage is lightly browned.
4. Add the Cajun seasoning and Tomato paste and cook for one more minute, then set aside and fold in the green onions.
5. Mix half of the Andouille/pepper mixture into the heated mac and cheese and place into separate pans to keep warm.
6. To serve, portion 8 oz of the mac and cheese into a serving container and top with a 2 oz scoop of the Andouille/pepper mixture.

• 5 lbs Reser’s® Steamtable Macaroni & Cheese (71117.14406)
• 2 each 12 oz cans Pilsner beer
• 3 lbs Kielbasa sausage, thinly sliced
• 1/2 cup Stoneground mustard
• 2 cups Pretzel chips, coarsely chopped in food processor

1. Heat Reser’s Steamtable Macaroni & Cheese in a steamer for 20 minutes, or until heated through.
2. Add to steamtable pan and add stoneground mustard, stir to combine.
3. Cover the Kielbasa slices with Pilsner and turn to medium-high.
4. Once the Kielbasa is heated through, strain and discard the beer.
5. Keep the Kielbasa warm.
6. Portion 6 oz of the mac and cheese into a serving container and top with pretzel crumbs and Kielbasa slices.

• 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
• 14 oz can diced Tomatoes in juice
• 1 lb whole milk Mozzarella, diced into 1/2-inch pieces
• 12 Cherry tomatoes, quartered
• 20 Basil leaves, fried and drained on paper towels
• Balsamic glaze

1. Heat Reser’s White Cheddar Macaroni and Cheese in a steamer for 20 minutes or until heated through.
2. Add to steam table pan and add diced tomatoes and Mozzarella, stir to combine.
3. Portion 8 oz of the mac and cheese into a serving container and top with fried basil, quartered cherry tomatoes, and balsamic glaze drizzle.

• 5 lbs Reser’s® Original Macaroni and Cheese (71117.03250)
• 1 lb Applewood bacon, cooked and diced
• 2 Tbsp Smoked paprika
• 1 cup Smoked Gouda cheese, shredded and divided
• 1 cup Cheddar cheese, shredded and divided

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine Reser’s Original Macaroni and Cheese, bacon, paprika and half of the Gouda and Cheddar cheeses.
3. Place mixture in a prepared baking pan. Top with remaining cheese.
4. Bake for 20-25 minutes or until hot throughout and brown on top. Cut into portions and serve.