Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow Us

  1. Home Chevron Right
  2. Travel Chevron Right
  3. The Best Mac and Cheese in the U.S.

The Best Mac and Cheese in the U.S.

By Food & Wine
Updated September 27, 2018
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
Skip gallery slides
Save FB Tweet
Credit: Photo © ELYSE PASQUALE.
Every chef has a version of ultra-comforting macaroni and cheese, with nuances ranging from how many gooey cheeses can fit into a single batch to crunchy toppings like sourdough bread crumbs. Here, where to get the best mac and cheese in the country. —Justine Sterling
Start Slideshow

1 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Mercer Kitchen, New York

Credit: Photo © David Kukin.

Chef Jean-Georges Vongerichten is known for delicately flavored Asian-influenced French cuisine, not heavy comfort food. But the mac and cheese at Mercer Kitchen—his wife, Marja’s recipe—is a showstopper. Served in a piping hot cast-iron pan, the recipe includes elbows, three types of cheddar (mild, sharp and extra sharp), Monterey Jack and cream cheese for liquid creaminess.

1 of 14

Advertisement
Advertisement

2 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Yardbird, Miami

Credit: Photo © David Cabrera.

The Southern fried chicken joint opened by Top Chef alum Jeff McInnis offers a celebrated macaroni with five cheeses: medium-sharp cheddar, Swiss, Grayson, Red Leicester and Parmesan. In place of the familiar elbows, McInnis opts for torchio, a spiral-like torch-shaped pasta “perfect for catching the cheesy sauce,” he says. Inspired by his grandmother’s crispy-crusted macaroni casserole, McInnis tops the cheesy side with bread crumbs and fresh herbs and presents it in overflowing individual cast-iron baking dishes.

2 of 14

3 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Parkside, Austin

Credit: Photo © Carrie Ryan of Sweet Louise Photography.

Chef-owner Shawn Cirkiel finishes his made-to-order elbow macaroni and cheese with a sprinkle of Parmesan and bread crumbs to create a superthin, crispy crust. “The hardest part is not taking a bite right when it comes out because it will burn the top of your mouth, like good pizza,” Cirkiel says.

3 of 14

Advertisement

4 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Murray's Cheese Bar, New York

Credit: Photo © Mallory Dash | Total Noms.

Of course, NYC’s most famous cheese shop serves a killer mac and cheese at its new restaurant annex. The elbow macaroni’s arsenal includes Tickler cheddar from England for ultimate meltiness, Murray’s cave-aged Gruyère for nutty flavor, Mozzarella di Bufala for creaminess and bits of spiced tasso ham. Finally, the mini cast-iron pan of pasta is finished with more shredded Gruyère and fried onions for a fantastic crust.

4 of 14

5 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Beecher's Handmade Cheese, Seattle & New York

Credit: Photo © Rina Jordan.

The Seattle-based founder of this Pike Place Market staple, Kurt Dammeier, is a rule breaker when it comes to mac and cheese. “A lot of purists think it has to be made with elbows. But penne is better,” he says. His choice is chewier, with ridges that cling to the cheese. However, he credits the overwhelming success of the dish (he sells 40,000 pounds of it a year) to a signature cross between Gruyère and cheddar called Flagship, the “umami bomb that is our cheese.” He mixes a bit of Jack cheese into the dish for extra gooeyness.

5 of 14

6 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cheesetique, Arlington & Alexandria, Virginia

Credit: Photo © Shot in the Dark Photography.

A mix of rich Gouda, sharp Asiago and tangy Cacio di Roma in the Mac ’n Cheesetique showcases just a few of the cheeses on sale at this DC-area cheese shop/wine bar. “The resulting combination is savory and slightly sweet,” says owner Jill Erber. Made with elbow macaroni for a “down-home feel,” the dish is finished with crispy bread crumbs tossed with a touch of truffle oil.

6 of 14

Advertisement
Advertisement
Advertisement

7 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Little Bird, Portland, Oregon

Credit: Photo © Chef Peter | Little Bird.

F&W Best New Chef 2007 Gabriel Rucker’s beloved bistro serves a macaroni gratin that can best be described as a “snowballer,” according to general manager Devin Haskell: “Once you see it come out of the kitchen, you have to order it.” Made with small elbow macaroni, the bubbling hot pasta uses white Tillamook cheddar, Emmi Gruyère and a third rotating cheese—right now it’s funky Rogue Creamery blue. Bread crumbs and chives crown each order.

7 of 14

8 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Table Fifty-Two, Chicago

Credit: Photo © Kipling Swehla Photography.

Using a wood-burning oven, Art Smith and Table Fifty-Two chef de cuisine Rey Villalobos developed a mac and cheese with smoky flavor. Villalobos rotates the three cheeses he uses in the dish as well as the pastas, which range from cavatappi (small corkscrew-shaped pasta) to fusilli to nostalgic wagon wheels. The dish is offered as a side but is filling enough to be an entrée. An extra 16 ounces of cheese tops the mini cast-iron pan of gooey pasta, creating an irresistibly cheesy crust. tablefifty-two.com

8 of 14

9 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Publick House, Boston

Credit: Photo © Bing Chen.

The beer-geek bar offers customizable macaroni and cheese to help counter the effects of pints of classic Belgian beers like crisp, unfiltered La Chouffe, or terrific domestic craft beers such as Victory Brewing’s deliciously hoppy Prima Pils. The basic, cheese-only option is made with little-ear-shaped orecchiette pasta, which acts as mini scoops for the five pungent cheeses: cheddar, provolone, Fontina, blue and Asiago. From there, guests can add a wide range of toppings and mix-ins from scallops to braised short rib to a fried egg.

9 of 14

Advertisement
Advertisement
Advertisement

10 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

The Blue Plate, San Francisco

Credit: Photo courtesy of The Blue Plate.

Chef and co-owner Cory Obenour created his much-lauded mac made with Drunken Goat cheese more than a decade ago. Today it has a cult following. “It’s one of the most talked about things on the menu,” Obenour says. “It’s a little different, but not bastardized.” The semifirm goat cheese he uses comes from Murcia, Spain; it’s cured in red wine for two months, which accounts for the import’s funny name and slightly fruity, tart flavor. He rounds out the recipe’s unique taste with a little sharp white Cheddar, Tabasco, fresh nutmeg, dry mustard and Worcestershire sauce. Sourdough bread crumbs from the local Boudin Bakery finish each order.

10 of 14

11 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Slows Bar BQ, Detroit

Credit: Photo © Sylvia Rector/Detroit Free Press.

Brian Perrone’s superrich mac-n-cheese is so intense that it has been called “a truly life-changing experience” by Man v. Food host Adam Richman. The signature side dish includes medium pasta shells, creamy béchamel sauce and mild cheddar cheese. For a final cheesy touch, Perrone grates more cheddar on top and broils it. “It is really quite luxurious,” Perrone says.

11 of 14

12 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

OK Café, Atlanta

Credit: Photo © Renee Brock.

The key ingredient in OK Café’s Triple Cheese Macaroni is ranch seasoning, which gives the side dish a terrific tang and makes it uniquely Southern. Owner Susan DeRose credits her grandmother's cook, Gertrude, with the recipe. Sharp cheddar, Monterey Jack and Parmesan are mixed with squiggly cavatappi pasta.

12 of 14

Advertisement
Advertisement
Advertisement

13 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Blue Star Café, Los Angeles

Credit: Photo courtesy of The Blue Star.

Diner by day and a punk club by night, Blue Star serves classically gooey, creamy baked elbow macaroni. Chef-owner Kash Brouillet says he created the dish to honor his great-grandmother, “a master at making the simplest and greatest-tasting food from nothing.” Brouillet uses three cheeses: cheddar (“because you need an orange tint”), mozzarella for texture and Asiago, which contributes a pungent kick.

13 of 14

14 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cochon Butcher, New Orleans

Credit: Photo © ELYSE PASQUALE.

James Beard Award-winning chef Donald Link’s Cochon Butcher is most known for its sandwiches, house-made terrines, cured meats and sausages, but the wine bar/sandwich shop’s unusual side of mac and cheese also garners praise. The recipe calls for elbow macaroni, cream cheese, sharp white cheddar and tomato paste for depth and tang. Since the shop does specialize in meats, they add in some house-cured pancetta as well. A sprinkling of Parmesan and bread crumbs finishes each order.

14 of 14

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

Share the Gallery

Pinterest Facebook
Trending Videos
Advertisement
Skip slide summaries

Everything in This Slideshow

Advertisement

View All

1 of 14 Mercer Kitchen, New York
2 of 14 Yardbird, Miami
3 of 14 Parkside, Austin
4 of 14 Murray's Cheese Bar, New York
5 of 14 Beecher's Handmade Cheese, Seattle & New York
6 of 14 Cheesetique, Arlington & Alexandria, Virginia
7 of 14 Little Bird, Portland, Oregon
8 of 14 Table Fifty-Two, Chicago
9 of 14 Publick House, Boston
10 of 14 The Blue Plate, San Francisco
11 of 14 Slows Bar BQ, Detroit
12 of 14 OK Café, Atlanta
13 of 14 Blue Star Café, Los Angeles
14 of 14 Cochon Butcher, New Orleans

Share options

Pinterest Mail Email iphone Send Text Message Print

Login

Food & Wine

Magazines & More

Learn More

  • Subscribe this link opens in a new tab
  • Books from Food & Wine
  • Contact Us
  • Media Kit
  • Content Licensing

Connect

Follow Us
Subscribe to Our Newsletter
Other Meredith Sites

Other Meredith Sites

  • 4 Your Health this link opens in a new tab
  • Allrecipes this link opens in a new tab
  • All People Quilt this link opens in a new tab
  • Better Homes & Gardens this link opens in a new tab
  • Bizrate Insights this link opens in a new tab
  • Bizrate Surveys this link opens in a new tab
  • Cooking Light this link opens in a new tab
  • Daily Paws this link opens in a new tab
  • EatingWell this link opens in a new tab
  • Eat This, Not That this link opens in a new tab
  • Entertainment Weekly this link opens in a new tab
  • Health this link opens in a new tab
  • Hello Giggles this link opens in a new tab
  • Instyle this link opens in a new tab
  • Martha Stewart this link opens in a new tab
  • Midwest Living this link opens in a new tab
  • More this link opens in a new tab
  • MyRecipes this link opens in a new tab
  • MyWedding this link opens in a new tab
  • My Food and Family this link opens in a new tab
  • MyLife this link opens in a new tab
  • Parenting this link opens in a new tab
  • Parents this link opens in a new tab
  • People this link opens in a new tab
  • People en Español this link opens in a new tab
  • Rachael Ray Magazine this link opens in a new tab
  • Real Simple this link opens in a new tab
  • Ser Padres this link opens in a new tab
  • Shape this link opens in a new tab
  • Siempre Mujer this link opens in a new tab
  • Southern Living this link opens in a new tab
  • SwearBy this link opens in a new tab
  • Travel & Leisure this link opens in a new tab
Food & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2021 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
© Copyright . All rights reserved. Printed from https://www.foodandwine.com

View image

The Best Mac and Cheese in the U.S.
this link is to an external site that may or may not meet accessibility guidelines.