What’s the sous chef at a modern Korean restaurant doing giving us a recipe for ultra-creamy, smoky pasta? Let’s face it: No one is immune to the power of macaroni and cheese, including Mike Whisenhunt, sous chef at Revel in Seattle.
The Seattle native decided early on that he was “never going to sit at a desk,” embarking instead on a career in the kitchen. For his take on the comforting dish in the latest edition of the Sous Chef Series, he makes a rich, silky sauce by blending cheese into a hot velouté (a roux thinned with chicken broth). Should you feel guilty about using an entire pound of cheese for the recipe, take heart: Whisenhunt uses whole-wheat pasta.
Don’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting Table! Sign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.