• 5 lb. Reser’s® Scalloped Potatoes (71117.56001)
• 4 tsp Steak seasoning, plus more to garnish
• 4 cups Smoked Gouda, shredded

1. Preheat oven to 450°F.
2. Heat Reser’s Scalloped Potatoes in a steamer for 20 minutes, or until heated through.
3. Place the potatoes into a third pan and transfer them to a steam table.
4. To finish, place 8 oz of the heated scalloped into a gratin dish or cast-iron rarebit dish and top with 1/3 cup Smoked Gouda cheese and bake until golden brown, 4-5 minutes. Repeat for each additional serving.
5. Garnish top of the gratin with a pinch of the steak seasoning.

• 5 lb. 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 food processor (measure after processing)
• 1/3 cup Butter, unsalted, melted
• 1/2 tsp Smoked paprika

1. Heat Reser’s Signature Macaroni & Cheese in 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 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 serving container and top with 2 Tbsp of the Ritz crumble and garnish with sliced green onions.

• 5 lb. Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
• 1/3 cup Butter, unsalted
• 11/2 cups Yellow onion, small dice
• 1 cup Green bell pepper, small dice
• 1 cup Red bell pepper, small dice
• 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 steamer for 20 minutes, or until heated through.
2. Heat butter in 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 serving container and top with 2 oz scoop of the Andouille/pepper mixture.

• 5 lb. Reser’s ® Steamtable Macaroni & Cheese (71117.14406)
• 2-12 oz cans Pilsner beer
• 3 lb. 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 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 serving container and top with pretzel crumbs and Kielbasa slices.

• 5 lb. Reser’s® White Cheddar Macaroni & Cheese (71117.12999)
• 4 cups Leeks, sliced
• 2 Tbsp Avocado oil
• 1 tsp Kosher salt
• 2 Tbsp White Truffle oil
• 20 1-inch slices Brie cheese
• Chives, finely chopped

1. Heat Reser’s White Cheddar Macaroni & Cheese in steamer for 20 minutes, or until heated through.
2. Add to steamtable pan and add truffle oil, stir to combine.
3. In a large sauté pan, heat avocado oil over medium heat.
4. Add sliced leeks and kosher salt and cook without browning until softened and place in 6^th pan to keep warm.
5. Portion 8 oz of the mac and cheese into serving container and top with melted leeks, 2 slices of Brie, and chopped chives.