Salute makes their macaroni and cheese just like the Commodores like it – with curly noodles, caramelized onions, and smoked bacon. Itâs Lionel Ritchieâs favorite comfort food of all time (probably).Â
The âMac Daddyâ is baked in a crock with brisket, caramelized onions, and three cheeses. This mac and cheese is so good itâll make you put your pants on backwards. That way you can eat all you want and have extra room in the tummy area where your butt usually goes.Â
We lied. The Wood-n-Tap mac-n-cheese is bringing sexy jack with a, b, c, one, two, three, FOUR cheeses, plus a little something extra. Itâs chipotle pepper.Â
The Mac Attack at Bearâs is their fire, the one they desire. Itâs a glorious customizable pile of mac and cheese topped with your choice of brisket, or burnt ends, or pastrami, or impossible meatloaf, or bacon, or jalapenos. Or bacon AND jalapenos. If there was a Backstreet Boys seal of approval, itâd be slathered all over this mac-n-cheese like bbq sauce on, um, this mac-n-cheese.
Everybodyâs looking for something and we know what it is. Itâs pulled pork rib meat sauteed in garlic oil and tossed with creamy house cheese sauce and ziti. Topped with garlic toasted cornbread crumbs and a dusting of honey Chipotle rub. You’re probably going to want to eat this one laying down.Â
So, you know how youâre always saying that the only thing thatâs missing from the pĂątĂ© of the south is pasta? Say hello to Foul Playâs pretty little side piece: the Pimento Mac and Cheese. And if youâd rather your mac is part of the main event, you can order the Mac Daddy or the Baby Daddy. Add that sweet cheese to your hot chicken sandwich and let it love up on the buns next to some fried pickles and comeback sauce.Â
Full disclosure: we thought Karlie was probably someone who works at Max and was like, really grateful that they put this on the menu, but we were wrong. ITâS MAGIC CHEESE FROM ARETHUSA FARM: âMade in the tradition of French farmhouse Camembert, Karlieâs Gratitude brings the flavors of France to the Litchfield Hills. In just a few short weeks, it transitions from firm and lactic to buttery and oozy, becoming the perfect match for a warm, fresh baguette side of pastaâÂ
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