Macaroni and Cheese in a Restaurant
I have a great recipie for Mac and Cheese but can't seem to figure out how to precook it so it doesn't take forever to serve my customers, or dry out because I keep it warm. Any suggestions?
Baked or more of a pasta/sauce preparation? One of the best mac & cheese dishes I ever had was in a fine-r dining restaurant with homemade pasta. It was served like any other pasta dish and prepared to order. Those are always the most successful. Otherwise, if it's a baked preparation then individual servings in ramekins can be prepared pretty quickly to order (
Can you give us an overview of the recipe? I do mine on the stovetop and then finish in the oven. If I was serving it at a restaurant, I'd probably cook the pasta and sauce in advance, then combine and bake in individual ramekins (with toppings etc.) to order. I think the key is to have sauce hit pasta at the last possible minute, so the pasta doesn't absorb too much and lose its texture.