Combine cheese sauce, water, 1/2 cup green chiles, 1/2 cup jalapeños, 3/4 cup shredded cheese and dry macaroni in a deep, full steam table pan. Cover.
Cook on full steam for 25-30 minutes, until mixture reaches 165˚F for 15 seconds and noodles are tender. Stir to combine.
CCP: Heat to 165°F for at least 15 seconds
Scatter remaining 1/2 cup chiles, 1/4 cup jalapeños and 1 cup cheese shreds evenly over top.
Cover and place back in combi oven for 5 minutes, or until cheese melts.
Hold warm for service.
CCP: Maintain hot food at 135°F or above
- If the mac and cheese thicken while holding, increase water in the recipe 4-8 ounces.
- Drain jalapeños and green chiles well or the acid will cause the sauce to break.
- Using fresh green chiles and jalapeños will reduce the sodium in this recipe and reduce the risk of breaking the sauce.
- Serve with roll to get remaining oz equivalent grain requirement.