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 thickens while holding, increase water in the recipe by 4 to 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 as well as reduce the risk of breaking the sauce.
Serve with roll to get remaining oz. equivalent grain requirement.