You ever wanna eat good, step into the back of the house! The cooks will take what they have, and create amazing dishes… for a snack;)
I used to work in an uptight, high-end restaurant and one of our meals: Line Cook Mac & Cheese. I’m making one change for ease up preparation.Rather than béchamel cheese sauce, we’re using velveeta?
- 1/2 block velveeta cheese
- 1-2 c chèvre
- 1 c heavy cream
- 1 c cream cheese
- 1.5 c milk
- to taste Salt
- to taste Pepper
- 1 tablespoon blackening seasoning
In a medium size sauce pan heat milk over medium low heat. Once warm/hot, add velveeta cheese, storing often.
Once velveeta has cooked down, add chèvre, cream cheese, and heavy cream. Move to low heat. Stir often until all the cheese is mixed well. Once mixed well, add blacking seasoning, stir and incorporate.
Remove from heat. Take your drained, and if possibly semi-dry pasta and combine it with the hot cheese sauce. Serve and enjoy with shrimp, bacon, or chicken.)
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