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Jul 16, 2014 12:38 PM

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?

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  1. 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 (

    2 Replies
    1. re: ferret

      Yes it's baked and making them individually would take about 30 min

      1. re: AjCafe

        What are you doing that takes 30 minutes?

    2. 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.

      2 Replies
      1. re: BananaBirkLarsen

        If you have a salamander, you can mix the pasta with the sauce, toss on some cheesy, buttered bread crumbs and broil just long enough to brown and bubble. Out to the customer in under 5 minutes. You'd need to keep your sauce covered, in a bain-marie/double boiler.