![]() Mac and cheese is proving itself as a fantastic bar snack in the form of balled-up poppers. The Mac N’ Cheese Balls are a top seller at Eureka! Mini pasta shells combine with Jack and cheddar cheese, with a buttermilk and panko crust. Doing something different-and doing it well-is key to transforming mac and cheese from a stalwart side into a buzz-worthy bite. Cast-iron serving pans, bite-sized balls, unique add-ins, and longer noodles are also becoming the norm among trend-forward menus. So, what’s next for this top-selling dish? For one, a push for even more sides and shareables, says Scicchitano. ![]() ![]() It’s like an arms race-everyone is looking for the next big thing,” says Ric Scicchitano, managing partner at Food & Drink Resources, a foodservice consultancy based in Centennial, Colo. “There’s just been so much work on mac and cheese. From pasta enriched with premium cheeses like fontina, Emmentaler or Havarti to noodles sporting vegan cheese made with cashew cream to creative build-your-own adventures, mac and cheese is proving its potential for reinvention. Signature variations abound, driven by a chef’s natural penchant for creativity and by market forces that require imaginative, bold, fun fare. Chefs today are finding countless ways to stretch the flavor and texture possibilities of America’s favorite comfort food: mac and cheese.
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