INSTRUCTIONS

• 1. Using a large pot, boil 12 1/2 gallons of water. Par-cook pasta for 7-9 minutes. Stir frequently. Strain and rinse with cold water immediately. OR: Using 2 - 12” x 20” x 4” steamtable pans, add enough hot water to cover pasta by 1/2-inch or more and stir. Steam uncovered 15-18 minutes (to desired tenderness), strain immediately, rinse with cold water.
• 2. Add 4 lbs 12 1/2 oz cooked pasta, 6 lbs 4 oz chili, and 2 lbs 4 1/2 oz corn into each 4 - 12” x 20” x 4” steamtable pans.
• 3. Heat queso cheese sauce according to directions.
• 4. Fold 3 lbs 2 oz queso cheese sauce into each pan of chili-pasta mixture.
• 5. Cover and bake 350° F for 45 minutes.
• 6. Remove the cover and stir gently. Cover and cook for 15 more minutes or until center reaches 165° F.
• 7. Serve 10.7 oz Lentil Penne Chili Mac with 1 oz tortilla chips.