That tells our customers that what they’re eating is very special,” he adds. “We pride ourselves on working with our partners like that. They make your vision their vision,” Graff said. “That’s one of the things we love about working with Sartori – their willingness to partner. Last summer they introduced ham and gruyere mac and cheese, featuring Black Forest ham and Sartori Gruyere. They even have a mac and cheese for gluten sensitive consumers. Then other ingredients are added – like barbequed pork or Buffalo chicken. Other macaroni and cheese entrees are built on the traditional base. “Twenty-five percent of our new customers order macaroni and cheese on that first visit,” Graff said. You might call the entrée a gateway item for first-time visitors to the restaurant. Graff said that translates into 2 million pounds of cheese sauce each year. The restaurants sell a whopping 10 million orders of Wisconsin Mac and Cheese each year. The other ingredients - like rbST-free cream - also add to the flavor profile. The way they make the cheese sauce – in 600-gallon batches - keeps it consistent and the ingredients add complexity to the flavor, he said. “What affects the flavor is the age of the cheese.”
“I think those notes from the sharp white Cheddar add a lot to the taste,” he said. The sauce starts out in the kettle, with American cheese as the base, and then Sartori-made Jack and Cheddar are added. Graff said the entrée “gives people what they like” in macaroni and cheese.
If there’s a “secret in the sauce” for the Noodles & Company macaroni and cheese, it’s the cheese, Wisconsin cheese - and lots of it.
0 kommentar(er)
