Final answer:
The minimum hot holding temperature requirement for macaroni and cheese depends on the specific situation, including the type of curd and incubation time. Different methods of milk pasteurization can also affect the temperature requirements.
Step-by-step explanation:
The minimum hot holding temperature requirement for macaroni and cheese depends on the specific situation. If the macaroni and cheese contains preformed curd with the microbe Lactobacillus cecai, then it should be incubated at 37°C for 6-8 hours.
On the other hand, if the macaroni and cheese contains enzymes, microbes, acids, etc., then it should be incubated at 37°C for 3-4 hours.
It's important to note that different methods of milk pasteurization, such as high-temperature short-time (HTST) and ultra-high-temperature (UHT), also influence the temperature requirements for macaroni and cheese.