Butter, flour, milk. For chef Steven McKail, most mornings begin with the ritual of whipping together a bechamel sauce for his melted mac-and-cheese – something he has to do every day, otherwise there could be problems. “If I don’t have it, some customers leave,” McKail said as he poured a giant bowl of elbow-length pasta into the golden sauce, which he thickened with Velveeta.
In the Caribbean Flavors kitchen at Port Jefferson Station, McKail then mixes at least four other grated cheeses, including Gouda and Cheddar, just like his grandmother, …
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