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Spicy Mac 'n Cheese w/  Andouille Sausage

Spicy Mac 'n Cheese w/ Andouille Sausage

Portion Cost: $5.48
Suggested Menu Price: $15.95
Profit: $10.47

Ingredients

  • 7 oz Pasta cavatappi, cooked al dente
  • 1/8 oz Onion green scallion, sliced thin
  • 4 oz Sausage Andouille, sliced
  • Optional Breadcrumbs
CHIPOTLE AIOLI:
  • 2 oz Chipotle pepper in adobo sauce
  • 16 oz Mayonnaise extra heavy
  • 1 tsp Kosher salt
  • 3/4 tsp Lemon juice

[Put all ingredients into a food processor then blend. Refrigerate for up to a week.]

PEPPER CHEESE SAUCE:
  • 8 oz All-­purpose flour
  • 8 oz Unsalted butter
  • 48 oz Whole milk
  • 1/4 oz Garlic fresh, minced
  • 1 oz Yellow onion
  • 1 oz Jalapeño pepper
  • 16 oz Mild shredded cheese cheddar
  • 2 Tbsp Kosher salt
  • 1 1/2 oz Medium red pepper bell, diced
  • 1/2 tsp Ground cayenne red pepper
  • 2 tsp Gourmet chicken paste base

[Grill whole jalapeños until blistered and fragrant. Cut the jalapeños in half lengthwise and remove the seeds. Dice
in a heavy bottomed sauce pan slowly. Melt the butter over medium heat. Add in the diced onion, diced red pepper and jalapeño. Cook for about 2 minutes or until they start to caramelize. Add the flour and stir until well incorporated. Cook on medium low heat for another 2 minutes or until a blond roux is formed. Add 2 C. milk and whisk until a thick paste has been formed. Add the rest of the milk, garlic, salt, chicken base and cayenne pepper. Mix thoroughly. Bring the mixture to a simmer. Slowly add in the cheese. Stir until well incorporated and a sauce has formed.]

Preparation

  1. Toss the cooked pasta with the spicy cheese sauce. Grill the Andouille sausage and top the mac n' cheese with it. Drizzle the chipotle aioli over the top and garnish with sliced green onions. Optional: Top with breadcrumbs and bake for 10 mins. Serve.

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