Mac & Cheese
“How can you have macaroni and cheese that costs so much?”
My first response to people challenging what we were charging was to see what was really going on in the food world. So I went around and checked what other places were charging for pasta dishes. What I found was that in every half way decent restaurant in town they were charging pretty much the same prices we were for pasta. This quelled my anxieties but left me still wondering to myself why so many customers seemed so stressed out by what we were charging.
Finally the obvious dawned on me – when people think “macaroni and cheese” they think “low end.” By contrast, when they think “pasta” they think suave Italian cachet. Which made me realize that this is really about a campaign for American culinary self-esteem and self-acceptance, and an effort to finally defeat the image that “if it’s foreign it’s fancier.” Because guys, let’s face facts – pasta is macaroni and cheese.
Sure, you can get the stuff that comes in a box. I grew up on it. Powdered whey by-product, horribly cheap noodles. You can step up from that and buy cheap commercial “macaroni” from Sexton and toss it with cheap commercial cheese after you buck it up with some canned cream sauce. Not very good either. I know this is what people have in their heads. Low end, mushily soft commercial macaroni with low end industrial cheese. Sounds terrible to me. And to let that define the category seems akin to letting Philadelphia brand define cream cheese or Wonder define bread.
The truth is that not only is the macaroni and cheese at the Roadhouse a really high end macaroni and cheese, it’s made with way better ingredients than almost any restaurant anywhere is going to use.
Typically we use Martelli maccheroni – to my taste, the best there is anywhere. It comes from Italy, and it’s really good. (I guess I should note that if there were an outstanding American pasta of that caliber we’d use it. I just don’t know of one yet. I love Al Dente as an egg noodle but it’s not the type of dried pasta that we need for this type of dish.) We use really good cheese – two-year old raw milk, hand made cheddar from Grafton Village in Vermont. We use real cream, Dijon mustard, and fresh garlic.
Our macaroni and cheese has got all the comfort-food appeal of the stuff you get out of a box, but it also stands toe to toe with any “pasta” dish you can find.
Robert said,
June 9, 2008 @ 3:39 pm
I can understand the confusion a bit. I had this as a side recently and it isn’t macaroni at all, but something else like a penne rigate (but probably not, I can never keep straight all the different pasta shapes and names). It is incredibly rich and flavourful, but for my wife it was too much for a side and the oiliness of the cheese and the rich cream sauce was a little overwhelming for her. She was expecting something a little less rich as a side, to balance out the full flavours of the main courses. So it is a taste experience on its own, as so many things are at Zingermans, and the $7.50 price of the small sidedish is no doubt justified by the wonderful ingredients and attention to the preparation. But as a side, it is very rich and can be a little too much, depending on your tastes.
Maria said,
June 25, 2008 @ 5:46 pm
This is the most amazing macaroni and cheese on the planet. It is perfect, and well worth the $14. Trust me, I am hooked.
Rachele said,
January 18, 2009 @ 11:31 pm
As an aspiring chef I have been tasting Macaroni & Cheese’s anywhere they are offered. I am determined to find my own signature recipe. This Mac & Cheese is unbelievable, if not for money and weight gain concerns I would eat it every day! I would LOVE to know how the cheese becomes caramelized. It is the aspect of this dish that makes it crave-able for me. Thank you for creating this awesome dish!
cdarragh said,
January 20, 2009 @ 12:20 pm
It’s done in a saute pan to achieve carmelization “to-order”. We heat a iron saute pan, add olive oil, the bechamel, cheese and pasta.
Then we saute over medium heat until properly caramelized.
What I Ate This Week » Blog Archive » Week 13B: My Day With Ari… and Pizza Two Ways (Ann Arbor) said,
January 25, 2009 @ 5:26 pm
[...] http://www.zingermansroadhouse.com/2008/02/26/mac-cheese/ [...]
mary rivera said,
March 1, 2009 @ 11:02 pm
Having just eaten the macaroni and cheese(the kind with the smoked chicken), not only can I say this is the best macaroni and cheese I have ever eaten, but I just told my son that it’s quite possibly the best ANYTHING that I have ever eaten!
cdarragh said,
March 3, 2009 @ 10:28 am
I’m so glad that you enjoyed it! It is one of our staff favorites as well!
Tracy said,
April 28, 2010 @ 3:48 pm
Can’t wait to try this tomorrow night! Yay!
Andy Ibsen said,
May 14, 2010 @ 11:28 am
It’s just not fair to give one receipe for the Mac-n-cheese and not the receipe for the Smoked Chicken and Monterrey Jack.
We live out here in Texas and can’t get to Zingerman’s on a regular basis like everyone else, so by all that’s fair, I’d like to know how it’s made.
Thanks
Susan Platt said,
May 24, 2010 @ 2:41 pm
I just tried the mac and cheese with bacon while visiting a friend who lives in the area…my life will never be the same. Is there any way Zinggerman’s might ship it through their mail-order service? Ask Santa, please, for Christmas. It is the MOST delicious thing I’ve ever tasted! I still own my parent’s old house in Ft Wayne, Indiana. I can’t imagine ever coming back for a visit now WITHOUT making the trip to your wonderful Roadhouse. (the salt & pepper collection is too wonderful)
Lisa Costello said,
August 10, 2010 @ 8:36 am
I had the Smoked Chicken and Monterey jack macaroni and cheese as a side a few weeks ago also when I was in the Ann Arbor area. I must say the best macaroni and cheese I have ever eaten. I have been spreading the word that this Roadhouse should be experienced by everyone. I can’t express enough how good the food was. Very delicious ! I will return to the Ann Arbor area from Canada – just for the food at Zingerman’s Roadhouse.
Billie said,
August 11, 2010 @ 9:24 am
I agree! The Chicken & Jack Mac is my absolute favorite go-to dish at the Roadhouse. I order it every other time I’m there.