Heat Macaroni and Cheese in pouch on full steam for 15 to 20 minutes, until nearly 165°F.
Pour heated macaroni and cheese into half steam table pan. Stir in hot pepper sauce.
Top spicy mac with prepared pot roast and green onions.
Cover and heat until mixture reaches 165°F for at least 15 seconds.
Drizzle with Sriracha sauce, if desired.
CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above