Build Your Own Macs Bar Recipe

Reheat and prepare tray

Preheat warming station or oven to 325°F (use warming station per catering instructions). Remove plastic film from the Original Mac tray. Dot the tray edges with the butter to help prevent drying. Cover with foil and place in warming station over a water pan or in the oven. Heat until internal temperature reaches 165°F (approximately 45–60 minutes from refrigerated, checking after 30 minutes). Remove foil for the last 10 minutes to allow the top to set.

Once hot, sprinkle the extra shredded cheddar evenly across the top and return to the warmer uncovered for 3–5 minutes to melt and set the cheese topping.

Select and heat proteins

Choose two proteins for this catering build. Each protein is portioned to feed ~12 guests (40 oz). Place chosen protein pans in the warming station in separate shallow hotel pans with lids, over a water bath if possible, and heat until internal temperature reaches 165°F (about 30–40 minutes if refrigerated). Stir pulled pork, carnitas, and shredded proteins occasionally to ensure even heat.

For grilled chicken and diced ham, reheat covered until steaming; for taco-seasoned or ground beef, break up and stir while heating to avoid clumps. Maintain proteins at safe holding temperature (140°F or above) in the warming station until service.

Prepare hot sides

Steam or roast broccoli and seasoned potatoes ahead of service. Hold hot sides in covered pans in the warming station (or separate heated pan) at 140°F or above. Grilled mushrooms should be reheated gently to avoid drying — place in a covered pan and warm 8–10 minutes.

Prepare cold or room-temp toppings

Dice tomatoes and jalapeños and place in small serving bowls. Keep jalapeños separate for those who want heat. Crumble cooked bacon and transfer to a serving bowl. Portion tortilla strips and grated Parmesan into bowls; keep these at room temperature and replenish during service.

Label all sides so guests know options (e.g., Bacon, Seasoned Potatoes, Grilled Mushrooms, Broccoli, Jalapeños, Tomatoes, Tortilla Strips, Parmesan). Ensure each topping has an approved serving utensil.

Place ranch, BBQ, and buffalo sauce bottles at the condiment station with ladles or squeeze bottles. Keep refrigerated until 15–20 minutes before service if on a buffet; then place on ice or at room temperature in small portions, replacing as needed. Label sauces clearly.

Set up warming station

Arrange chafing dishes: one large chafing for the Original Mac tray, two medium chafing pans for the two chosen proteins, and additional covered pans for hot sides if needed. Fill water pans per manufacturer instructions and light chafing fuel just before service. Verify each pan's temperature with a thermometer (mac & proteins held at 140°F+; ideal hot holding 160–165°F for initial heat).

Place cold toppings and sauces on the service table with ice under the bowls if held cold. Position serving utensils, disposable serving trays/bowls, and napkins at the start of the line. Keep replenishment supplies nearby.

During service, monitor temperatures every 30–60 minutes, stir proteins occasionally, and top mac as needed with extra cheese. Refill toppings and sauces to maintain continuous service.

Instruct guests to begin with a scoop of Original Mac. Guests then choose up to 2 proteins and any combination of sides/toppings. Suggest portion sizes per guest: 1–1.5 cups mac base and 3–4 oz of each selected protein if two proteins are chosen. Provide tongs/spoons for each topping and encourage guests to finish with a sauce of choice.

At the end of service, extinguish chafing fuel per safety instructions, allow pans to cool before handling, and refrigerate leftovers promptly within 2 hours for food safety.