So the owner has had a mac and cheese on the menu for years and while it's not too complicated to make I do want to get consistent results and speed up the cooking process. Start with shallots, add cream and provolone, cheddar, american meunster and melt together. Then add ricotta, mascarpone and parmesan (the fake flaked crap that comes in a bag) and melt. Toss in elbow pasta and bake in a ramekin with crumbs. I can not take this off the menu (the owner's personal love-child of a creation) despite my hatred for it.
I need to speed up saute station and reduce the size of the mise in the fridge. Any ideas of making this less complicated to order but still use the same ingredients? I ideally want something prep ahead of time and simply reheated for consistency. I was thinking of making a mornay of sorts with sweated shallots, a roux, milk and cream, and the cheeses. Simply keep it in a 3rd pan chilled and ladle some into a pan and reheat gently. Or maybe just skipping the roux part all together and just melt the cheeses into the cream?
Any input would be greatly appreciated.