White Cheddar Potato Soup

Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.
Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
Check seasoning for salt, add more if necessary.
Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.

Elote Macaroni and Cheese

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.