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If anyone is serving mac-n-cheese...what are you all doing with any leftovers. I have not found a good method of reheating my mac-n-cheese. I've considered making my cheese sauce and boiling macaroni, putting in fridge and doing single orders in the oven?? Not sure where to go with this, I have a great recipe but I am having difficulty with this product (plus I don't have a microwave in my kitchen). Any and all suggestions are appreciated.
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quote:
Originally posted by Jay1924:
OK, off the wall idea from a non-restauranteur. When I have left over M&C, I cut it onto 2 inch cubes and deep fry it for about 3 minutes until it is a little crisp and brown on the outside. Gets rave reviews with the family Totally different side dish!


Does that come with a Cardiology Consult? Wink
It's always the little things isn't it.

I like Joe's idea, if you can, of frying the leftovers as a good way to repurpose.

We served enough in our restaurant that we made new every day. When I first got there they were using a pre-made, frozen product (and it tasted like it). I showed them that including labor costs, we could be that by 1/2.

I like the idea of making to order but the issue is time. Without a microwave you'll have to heat to order and that would take time. Time to cook the pasta and then add the sauce and then cook.

It's really a couple of questions.

Who's your target audience, kids or adults. Makes a different on the version. For adults a few more ingredients and they've wait for cooked to order. Kids want it now.
had a restaurant for 5 yrs. starting doing mac & cheese but stated drying out during the day. finally took it off the menu. later figured out that using a micro wave container ( 8 oz ) we would make up the mac & cheese then put it in containers and top it off with cheese. store them in the frig add just a little milk and micro for 100 sec. depending on how many you do at one time.to this day people keep cuming up to and talk about my mac& cheese. best of all no waste

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