Trying to fix our baked Mac and cheese at our restaurant so it potentially holds up better in a steam table/electric cambro. Any advice on reheating though? I’m confident the sodium citrate will help the Mac not separate, but I’m not confident that we can make a few shallow third pans of this mixture, and then bake to order and it will come out as creamy as making it it a la minute. I would assume this prep item might have to be done every day for just that specific day in order to maintain a standard. But what if we have any leftover? Will the cheesy effects carry over if it is to be reheated the next day for service? Any comments will help! Thanks