This Lone Star take on the dish is richer than a Texas oilman. The dish, made with Vermont sharp cheddar and Pinconning, a mild colby-style cheese from Michigan, is layered with penne pasta, and a crunchy crust. “It’s a homey place with picnic tables,” Miastkowski says.
#Wiscosin mac and cheese best resturant mac
If the mac and cheese seems heavenly at this Michigan eatery, there’s a good reason. “They like to take comfort foods from our childhood and make wacky dishes from them,” Miastkowski says. For example, there’s a deep-fried item called Atomic Fire Balls made with sriracha sauce and served with a side of ranch dressing, and a version with smoked barbecue pulled pork and shoestring onions.
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There’s a wacky, mad-scientist edge to the menu at this outer borough spot, which offers several different takes on mac and cheese. On Mondays, the restaurant offers what it calls the “ultimate mac n cheese experience,” letting diners design their own dish, choosing pasta, sauce, vegetable and meat. This version, produced by a James Beard Award-winning chef, uses seasonal, organic locally-sourced ingredients, including kale, gluten-free penne and lamb sausage. Just because it’s familiar, it doesn’t mean that mac and cheese can’t be sophisticated. “It’s an underrated spot now, but people need to check it out,” he says. It’s made with a tantalizing combination of asiago, provolone, gouda, fontina and havarti cheeses, topped with a jalapeño-bacon crust. While his hometown has no shortage of mac masters, Miastkowski likes this up-and-comer in Chicago’s Bucktown neighborhood. In addition, it comes with a side of blueberry corn bread - “a nice touch.” 21 “It adds a nice sweet crunch to the dish,” Miastkowski says. This canine-themed eatery serves a rich, baked, deep-dish entree using a blend of three cheeses all topped off with a layer of corn flakes. It’s like cheese central,” says Miastkowski, who also suggests rounding out the meal with a side order of ring bologna. This downtown spot starts with locally made sharp cheddar, and parmesan-style SarVecchio, and is topped with crispy breadcrumbs. It’s no surprise a curd-loving state like Wisconsin would know its way around a good mac and cheese. People want to elevate it and make it more complex and exciting.” He shares some favorite restaurant versions across the country with Larry Bleiberg for USA TODAY. He says the dish, which originated in the 14th century, is more popular than ever. Not to shatter childhood memories, but the best mac and cheese doesn’t come out of a blue box, at least according to Raf Miastkowski, who serves as a judge for Chicago’s Mac & Cheese Fest, held on Oct.
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View Gallery: Beyond the blue box: New twists on mac and cheese