Sriracha Mac & Cheese with Shrimp and Scallops

Blanching method:

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Add pasta to boiling salted water and blanch for 45 seconds
3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 4 oz pasta with 8 oz sauce
3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 6 oz pasta with 12 oz sauce
3. Add the contents to a 7″ round aluminum tin
4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
3. Steam for 17 minutes on full steam

Microwave Method:

1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
3. Cover with plastic wrap and microwave on high for 2 minutes
4. Remove from microwave and carefully uncover, stir then cover again.
5. Microwave on high for an additional 1 minute.
6. Remove from microwave and transfer to serving dish or delivery packaging

For the sriracha cheese sauce:
1. Heat 1 cup butter in large stockpot on medium heat until melted. Whisk in flour; cook 3 min. whisking constantly, until light golden brown. Remove pot from heat.

2. Slowly whisk in salt and scalded milk, 1 cup at a time. Return pot to medium heat; whisk continuously until mixture is smooth and thickened. Remove pot from heat.

3. Whisk in prepared milk mixture; stir constantly until heated through.
Stir in cheese; slowly mix until melted and smooth. Remove pot from heat.
Add Sriracha and green onions to pot; mix well with cheese mixture and let cool.

For the mac & cheese:
1. Heat oil in large rondeau or sauté pan on medium heat. Add seafood and prepared cheese sauce. Cook 5-7 min. stirring constantly until mixture is heated through.

2. Blanch pasta in boiling water 30-45 sec. until heated through. Immediately transfer to pot with cheese sauce mixture. Toss to coat with 1 ½ pounds parmesan cheese.

3. Portion mixture into warm bowls; evenly top with remaining parmesan and panko. Drizzle with sriracha; top with cilantro. Serve immediately.