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A bulk-sized macaroni and cheese recipe optimized for holding stability and flavor over several hours.
Cook the macaroni pasta until al dente, undercooking slightly as it will continue to soften.
Whisk cornstarch into cold milk until smoth
add Evaporated milk, butter, garlic, pepper, and nutmeg
Heat over medium heat, stirring constantly, unitl the mixture begins to thicken slighty.
Reduce heat to low and add the Velveeta a handful at a time, stirring until completely melted.
Fold in the cooked macaroni.
Hold at 140-160 deg, stirring every 20-30 min
If making ahead for crocks. add .25 cup of milk to the original recipe. Allow to cool, then add to crocks, cover, and store. For service, place crocks in the oven @400deg for 8 to 10 minutes. Heat to 165 °.