Three Takes On: Mac and Cheese

Three Takes On offers several different versions of the same classic dish. This month: Mac and Cheese.

Published in FSD Update

Mac and cheese with red pepper coulis, chicken breasts and sweet italian sausage

Bosch LLC (Broadview, Ill.) 

Iraj Fernando, executive chef/manager for Southern Foodservice Management Inc., created this dish as a play on a traditional comfort food. Fernando says that, as a chef, he becomes a storyteller. “I want everyone to come to the café and be able to recognize something from their past,” he says. “This is one of those dishes. It’s a family-style recipe with rustic and bold flavors.” Fernando says the dish’s classic white sauce is accentuated with flavors from his home country, Sri Lanka.

See full recipe

Tuscany-style mac & cheese

Rex UNC Healthcare (Raleigh, N.C.)

Ryan Conklin, executive chef, says this take on mac and cheese is served in the retail café at a cook-to-order station. Conklin developed the recipe to take advantage of the fresh basil grown in the hospital’s garden. Conklin says that being in the South, mac and cheese is “very dear to our customers. But we sometimes like to trick it out a bit and offer a mac and cheese bar that enables us to introduce some new flavors but keep with the comfort food concept that makes it so popular.”

See full recipe

Picante mac and cheese

Union Public Schools (Tulsa, Okla.) 

“Everybody loves queso. This is like a queso pasta dish,” says Eli Huff, executive chef and culinary operations coordinator. Huff says using the tricolored tortilla chips adds color to the dish, making it more enticing for students—although he admits students already love mac and cheese. Huff discovered the chip trick when he was working in a restaurant and he ran out of tortilla strips. He substituted with the chips and it’s been working ever since.

See full recipe 

More From FoodService Director

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

FSD Resources