Cheese Biz

Posted by Rachel Lexier, Style Intern

Those who know me are already well aware of my over-the-top macaroni and cheese obsession. A psychic leftover from my picky childhood days (when cheese paired with some sort of grain -- noodles, bread, tortillas -- was the only thing to grace my still-evolving palette), this love for macaroni has stuck with me into adulthood. Luckily, this blue-box classic has changed with the times -- maybe more than I have --  becoming a nouveau comfort food staple served up in restaurants across the country. Which is why I love S’MAC, in New York City's East Village.

Short for Sarita’s Macaroni and Cheese, the bright, friendly restaurant takes you right back to your preschool days -- if your preschool snacks were provided by skilled and inventive cafeteria ladies, that is.  Located at 345 E. 12th Street, S’MAC serves up macaroni masterpieces that run the gamut from the “All-American” (think loads of creamy cheddar) to the more refined blend of "Brie," with roasted fig, shiitake mushroom and rosemary. You can also build your own and choose from a variety of meats, cheeses, sauces and veggies.

There are healthful alternatives in the mix, too: any mac can be made with whole-wheat pasta, and there is a “Garden” option that features low-fat cheddar, parmesan and a blend of vegetables. Personally, I’d rather channel my inner four-year-old and chow down on those cut-up hot dogs. (Yes, they're on the menu, too.)
What's your favorite spin on modern mac 'n' cheese?

Comments

[Fallon]

My favorite place to get mac and cheese in NYC is at Cafeteria... They have it listed as an appetizer but I usually get it as my meal.

[caroline]

oh my gosh! i've died and gone to heaven. i'm obsessed with mac n' cheese. if i'm ever in the area, i have to stop by.

[jake olson]

When I was a kid, we were not allowed to eat the blue box concoction...too many dditives, etc. I am, hoever, looking forward to S'Mac during my next trip to the Big Apple...those skillets looked amazing!!!!!!!!

[Megs]

In Canada it's known as Kraft Dinner, KD if you're cool...and I used to love it with spirals of ketchup, and TONS of black pepper on top...and you've got to know how to make it right, not too much milk, just enough butter...a perfect quick and easy meal when you come in from the cold ski hill and are just too tired to make a REAL effort.

[jhayne]

my all time favorite is straight out of the blue box with jalepeno sauce on top. yum!

[Shannon]

Gorgonzola mac and cheese with thinly-sliced grany smith apples and walnut dust on top from Solstice in SF.

[P]

There's an incredible version - penne and cheese with roasted tomatoes, olive tapenade and a crisp round on pancetta on top that I make - only occasionally, because of the incredible amount of salt in the mix.

For a blue box variation, I like to stir in some Parmesian and liberally sprinkle in pepper and tabasco for some kick - you can add quite a lot before it becomes too hot.

[Justine]

ooh ooh! Drizzled with ketchup!

My dad is the master chef of mac and cheese. The noodles were always perfect (not too soggy, not too hard) and he added a dash of extra milk so it was a bit runny.

And I'm also a fan of the sliced-up hot dogs.

[Annechovie]

What a great concept! Mac and cheese is one of my all time favorites. I actually never had it as a kid, tried it for the first time as an adult and I have been hooked ever since. I like to make it with a bechamel and fontina cheese sauce and toss in organic diced tomatoes and grate fontina on the top and let it brown. DELICIOUS!

[Cindy]

trader joes has a great frozen mac and cheese that tastes alot like my homemade.

[mauri]

I too have fond memories of that boxed mac and cheese as a child. It was much to my chagrin that every once in a while we also had it with hot dogs. I still eat it occassionally, but I'm a purist--it's got to be just the pasta and the cheese. Because of that, I love Noodles and Co.'s Wisconsin mac and cheese. There's nothing gourmet or complex about it--just piles of macaroni smothered in cheesy goodness.

[Sister Diane]

Clearly I need to book a flight immediately. I adore the idea of a mac-n-cheese restaurant.

There's a restaurant here in Portland that used to serve it with pesto and SPAM. Which, awful as that may sound, was surprisingly good. But my favorite version is made with smoked cheddar and plenty of assorted mushrooms.

[Patia]

Mmm, I will have to try S'MAC next time I'm in NYC.

The best mac and cheese I've ever had was on my last visit, at the Hudson Cafeteria. I ordered it with the baked chicken with white truffle oil. I had it twice during my stay -- once from room service and once in the restaurant. OMG, I thought I'd died and gone to heaven. I asked for (and got) the recipe, but haven't yet had the courage to try to replicate that amazing meal.

Here's a cellphone pic if you're interested.