Need to bend the ear of pros. I plan on feeding 150 homeless people beginning of April and only get one shot to pull it together. Rico provided me 2 #10 cans of condensed cheese, so I will be using it to make a mac and cheese casserole with broccoli, tomatoes and onions. Thank you, in advance for your advise.
How much pasta per serving? 4 oz per serving of dry comes to mind? I want to cook in advance and freeze.
I am mixing the cheese sauce with milk, dry mustard, paprika, s & p - I want to ask Rico if it would freeze?? chicken broth in place of milk?
To add to the sauce chopped froz broccoli florets with 8 lbs sautéed onions and 6 large cans of canned toms (drained).
This all has to be transported 300 miles away (I'm in Pittsburgh heading to Philadelphia) and combined in an ELECTRIC ROASTER which is what we use on the streets of Philadelphia - food is ALWAYS served hot!
For the last 6 years, I have been making large dishes like this, but didn't have to travel and had a large church kitchen to cook in which I don't have in Pittsburgh. That's why I want to freeze as much as possible and do most in advance. Please help! thank you!!