Smoked Gouda Macaroni and Cheese

Smoked Gouda Macaroni and Cheese

Yield: 12 each 9 oz entrée servings

Ingredients:

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

Directions:

  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 6th 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.
 

Cajun-Style Macaroni and Cheese

Cajun-Style Macaroni and Cheese

Yield: 10 each 10 oz entrée servings

Ingredients:

  • 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

Directions:

  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.
 

Biergarten Macaroni and Cheese

Biergarten Macaroni and Cheese

Yield: 12 each 10 oz entrée servings

Ingredients:

  • 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

Directions:

  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.
 

Truffle-Brie Macaroni and Cheese

Truffle-Brie Macaroni and Cheese

Yield: 12 each 10 oz entrée servings

Ingredients:

Directions:

  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 6th 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 chive
 

Caprese Macaroni and Cheese

Caprese Macaroni and Cheese

Yield: 12 each 10 oz entrée servings

Ingredients:

  • 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

Directions:

  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.
 

Fire Pit Macaroni and Cheese

Fire Pit Macaroni and Cheese

Yield: 24 side servings

Ingredients:

  • 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

Directions:

  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.
 

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 12 sliders

Ingredients:

Directions:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 12 slider buns; place 2 oz of pork on each bun.
  2. Place 1 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
 

Summer Sausage Macaroni Salad

Summer Sausage Macaroni Salad

Yield: 12 each 6 oz Servings

Ingredients:

  • 5 lbs Reser’s® Elbow Macaroni Salad (71117.00188)
  • 1 lb Summer sausage, diced
  • 6 Celery stalks, diced
  • 1 Red bell pepper, diced
  • 1 bunch Green onions, sliced
  • 8 oz Cheddar cheese, diced, plus 2 Tbsp shredded for garnish

Directions:

  1. In a large mixing bowl, add Reser’s Elbow Macaroni Salad.
  2. Stir in summer sausage, celery, red pepper, green onions, and diced Cheddar cheese. Reserve some red pepper, the shredded cheese and onion for garnish.
  3. Garnish with remaining red pepper, shredded cheese, and onion.
 

Homestyle Chicken Macaroni Salad Bowl

Homestyle Chicken Macaroni Salad Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lbs carton Reser’s® Amish Macaroni Salad (71117.00441)
  • 2 cups Canola oil
  • 50 each 4 oz Chicken breasts, pounded to ½-inch thick
  • 3 cups seasoned Flour
  • 13 cups Sautéed spinach
  • 1 ½ cups Italian parsley, stemmed and finely chopped

Homestyle Chicken Gravy

  • 8 oz Butter
  • 2 cups AP flour 
  • 1 gallon Chicken stock
  • 1 gallon Heavy cream
  • 2 tsp Black pepper, 28 mesh

Directions:

  1. In a large stockpot, melt the butter until bubbling, but not brown.
  2. Add flour, whisk together, and cook for 1-2 minutes without browning.
  3. Whisk in the heavy cream and chicken stock and bring to a simmer.
  4. Cook for 15-20 minutes until thickened and whisking frequently.
  5. Season with kosher salt and black pepper to taste and place into steamtable pan and keep warm.
  6. Per order, dust 2 chicken breasts in seasoned flour and sear in a sauté pan. 
  7. Brown on both sides and then add 5 oz ladle of sauce and finish the chicken in the sauce.
  8. In a large bowl, place 5 oz Reser’s Amish Macaroni Salad, ½ cup sauteed spinach, 2 chicken cutlets, top with chicken gravy, and garnish with chopped Italian parsley.
 

Carolina Slaw Bowl

Carolina Slaw Bowl

Yield: 20 each entrée bowls

Ingredients:

  • 7 lbs carton Reser’s® Shredded Homestyle Cole Slaw (71117.15126)
  • 3 cups Red cabbage, shredded
  • 3 Tbsp Green onions, thinly sliced
  • 2 cups Pickled red onion slices
  • 4 cups Carolina BBQ Glaze
  • 8 lbs Pulled pork, warmed
  • 20 each Hawaiian rolls, buttered and toasted
  • ½ cup Butter, softened

Carolina BBQ Glaze

  • 3 cups Apple cider vinegar
  • 1 cup Ketchup
  • ½ cup Brown sugar
  • 2 tsp Kosher salt
  • 1 tsp crushed Red pepper flakes

Directions:

  1. In a large bowl, combine the Reser’s Shredded Homestyle Cole Slaw with the shredded red cabbage and green onions. Cover and refrigerate for at least 2 hours.
  2. For Carolina BBQ Glaze, whisk together all the ingredients in a medium bowl. Cover and refrigerate overnight prior to serving.
  3. To serve, place 6 oz red cabbage slaw into a bowl with 6 oz pulled pork, ¼ cup glaze over the pork, and top with pickled red onions and a toasted Hawaiian roll.