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.