Piping hot Mac and Cheese in a cast iron, served up at Americana. Photo source.
Okay, it’s time to take a serious look at that oh-so-satisfying, food-coma-inducing cheesy dish that kids and adults both crave… Macaroni and Cheese. Also known as Mac and Cheese, or Mac ‘n Cheese if you want to get even shorter, spots all around town have been flexing their muscles on unique and delicious ways to dish up the shells and chevre.
Americana | 219 Broadway | 206-328-4604
When it comes to mac and cheese at Americana, ya got options. Whether you’re in the mood for a simple, traditional styled dish or something more crave-causing, it’s the choices that make this restaurant a go-to for macaroni and cheese. At the top of the list, mushroom and truffle oil or fontina and pancetta are higher brow versions, but the French onion or cheesesteak concoctions take the base of mac and cheese to another level of comfort food.
Doc's Marina Grill | 403 Madison Avenue S, Bainbridge | 206-842-8339
Doc’s Smoked Salmon Mac and Cheese is so acclaimed, they’d be bonkers to take it off the menu. That’s probably why it’s become one of their signature dishes. The chef tosses orecchietti (shell) pasta with house-smoked salmon in an amazing five cheese sauce. Grab your fork!
The Lodge Sports Grille | 1102 4th Avenue | 206)-557-7360
Although they don’t have as many options as Americana does for Mac and Cheese, The Lodge Sports Grille has two versions that they do brilliantly. First up, the Three Cheese Macaroni is as its name suggests, full of three cheeses including Parmesan, Monterey Jack and Cheddar. It’s topped with bacon and more parm, and you can add chicken or shrimp for more protein. With the Grille’s Super Mac, it’s the original three cheese version, plus a Southwestern vibe with black beans, jalapenos and blackened chicken. If you still need more, there’s always bacon.
The Pike Pub | 1415 1st Avenue | 206-622-6044
If beer cheese is your ‘thang’, you will not be disappointed with the Mac and Cheese at The Pike Pub. Their Kilted Mac and Cheese is made up of organic penne pasta that’s totally smothered in a blend of hand-crafted cheeses and Pike Kilt Lifter Scotch Ale. It’s served with braised greens, and of course, pairs well with the Pike Kilt Lifter beer. Add bacon if you’d like!
Photo credit: Marketeering Group
Shingletown Saloon | 2016 NW Market Street | 206-782-5182
Shingletown is a spot for serious pub food and drink in Ballard, and their version of mac and cheese doesn’t disappoint. It’s made with campanelle noodles and a creamy sauce with six different cheeses, plus spring onion and… delicious Atlantic Blue Crab claw. The dish is topped with a dusting of herb crouton crumbles.
Von's 1000 Spirits | 1225 1st Avenue | 206-621-8667
Von’s sourdough scratch pasta engine is pretty well-known for success in the noodle variety, and the restaurant’s housecrafted mac and cheese is notable all on its own. This mac and cheese is made with four cheeses, including the local favorite, Beecher’s Flagship.
