reheating individual portions of mac and cheese

Discussion in 'Professional Chefs' started by bakingdude, Jul 15, 2014.

  1. bakingdude

    bakingdude

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    Hello,

    I head up the kitchen in a small cafe attached to a artisan cheese dairy farm. We do sandwiches, baked goods and such. We've done mac and cheese as a daily special where I make a pan or two and when we run out we run out. It's gone over very well so I like the blend of cheeses that we're using.

    We'd like to have it available on a daily basis but our initial attempts at making it, portioning it and then reheating by microwave to order have been meh at best. There is not a kitchen person on at all times so the reheating is done by the counter staff.

    Any thoughts or ideas would be greatly appreciated.

    thanks.
     
  2. grande

    grande

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    Couple ways to do mac and cheese to order i've seen; heat sauce(or even just cream), noodles, cheese in a pan and top on the plate with toasted bread crumbs, or, hold sauce hot, mix with noodles, top with toasted bread crumbs, and put in oven to heat the noodles through.