“We tweaked the mac and cheese to come up with our perfect version: classic, creamy, not a whole lot of ingredients, mostly cheddar sauce,” says Executive Chef Jeremy Einhorn. “There’s a lot of different ways to cook mac and cheese — baked versus stovetop, cheese sauce versus milk sauce, thickening with roux or with egg — but one thing is universal: you have to be gentle. You can’t bring the sauce to a roaring boil because it will break or burn very easily. The most important thing is to be gentle.”
concierge 2014
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