Best Mac and Cheese in NYC

[Connoisseur]

I'm a huge mac and cheese fan (as well as a fan of cheese in general) and i've been all over NY on the prowl for the best mac and cheese. I'm running out of ideas and was hoping people could give input on more places that i haven't tried yet. So far, below is the list of places i've tried in order of the cheesy goodness:
1) 44 and X - Quite simply the best mac and cheese so far period. Generous amounts of fresh Vermont cheddar cheese
2) Delta Grill - On 9th ave. It's a Louisiana bar and you wouldn't think it but the mac and cheese is awesome
3) Blue Smoke - Barbecue place with the creamiest mac and cheese on the list
4) Marco and Pepe - off of Grove St. in Jersey City
5) Balducci's - A grocery store with great prepared mac
6) Vynl
7) Eatery
8) All the other mac and cheese's i've ordered over the course of a couple of years. Nothing special.


Has anybody tried places other than the ones on this list that they thought had simply outstanding mac?

 

[yankeesfan]

I would never get mac and cheese at a restaurant.

 

[Flammable]

mac and cheese is kosher

 

[Connoisseur]

Originally posted by: yankeesfan
I would never get mac and cheese at a restaurant.

you should. some of it is fantastic. But if you're referring to homemade concoctions, i'm open to those too assuming you have a great recipe.

 

[Epic Fail]

mac and cheese connoisseur

 

[hiromizu]

never thought of it as a dish of depth but I guess it could be one crazy dish.

 

[ultimatebob]

There is a place in Essex, CT that makes a killer Gorgonzola Mac and Cheese that's to die for.

I can't really think of any really good Mac and Cheese that I've had in NYC, though. That said, Michael Jordan's cheese fondue is excellent!

 

[BurnItDwn]

I don't care for Mac and Cheese, but my Ex and her daughter used to love KFC's mac and cheese more than any food known to man. I will admit, that it was tastier than the boxed stuff, but I much prefer adding a bunch of sharp Wisconsin Cheddar to chili and then adding some macaroni noodles to the chili as well.

 

[deftron]

You tried the soul food places like Amy Ruth's , Pink Tea Cup, and Charles' Southern Kitchen?


That's true mac and cheese.

 

[QueBert]

Originally posted by: hiromizu
never thought of it as a dish of depth but I guess it could be one crazy dish.

Good Mac & Cheese takes a long time to make. I tried Patti LaBells recipe and HOLY SHIT if it didn't take so long to make I'd probably eat it once a week. I'm not a huge fan of creamy Mac & Cheese, hers isn't dry and isn't creamy either. It's pure win. I wish Patti was my mom, according tomany celebrities make she's a crazy cook. here it is...


1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Nutritional Information:798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber



I've made it probably 20 times and every time I'm almost in tears when I take the first bite. I love bread crumbs so I have since added them, but aside from that it's PERFECTION.

 

[JujuFish]

I've never been there, but apparently S'MAC's pretty good.

 

[QueBert]

thanks for posting this thread Connoisseur, you've inspired me to go buy the stuff to make Patti's Over The Rainbow Mac & Cheese. I'm going to be eating good tomorrow

 

[Connoisseur]

Originally posted by: JujuFish
I've never been there, but apparently S'MAC's pretty good.

Oh i forgot to mention Supermac NYC annd S'MAC. For places that specialize in ONLY mac and cheese dishes, i find them to be strictly "meh".

 

[Connoisseur]

Originally posted by: QueBert
thanks for posting this thread Connoisseur, you've inspired me to go buy the stuff to make Patti's Over The Rainbow Mac & Cheese. I'm going to be eating good tomorrow

Heh glad I can give some good ideas. Seriously tho that recipe does sound great and i'll probably be making some with my friend in the very near future.

 

[ivan2]

do you go into every restaurant and ask for mac and cheese? just wondering...

 

[Hacp]

I like my home made mac and cheese the best. Plenty of cheddar, store bought pasta, and lots of lard

 

[Connoisseur]

Originally posted by: ivan2
do you go into every restaurant and ask for mac and cheese? just wondering...

Nah. Usually check menupages.com for restaurants with mac and cheese on the menu. Also use google to find some popular joints.

 

[QueBert]

I made Patti's Mac & Cheese for dinner, but added some italian bread crumbs and a few dashes of Cayenne Pepper to give it some Cajun Kick.

PRAISE BABY JEBUS!!!

I couldn't help myself and scarfed down the 2nd half of my plate a little too fast and for a second I felt like I couldn't breathe. Same thing that seems to happen when I eat Peanut Butter too fast, it's like an almost but not quite heart attack or something lol. But maaaan it was worth it. Tomorrow I shall eat another helping but at a reasonable pace so as to keep my breathing intact and normal.

 

[Legendary]

Having been to the #1 on your list I'm surprised you don't like S'MAC - you shouldn't judge it more harshly because it's mac and cheese only. NYC makes such specialization possible at an affordable rate.

 

[Goosemaster]

Originally posted by: QueBert

Originally posted by: hiromizu
never thought of it as a dish of depth but I guess it could be one crazy dish.

Good Mac & Cheese takes a long time to make. I tried Patti LaBells recipe and HOLY SHIT if it didn't take so long to make I'd probably eat it once a week. I'm not a huge fan of creamy Mac & Cheese, hers isn't dry and isn't creamy either. It's pure win. I wish Patti was my mom, according tomany celebrities make she's a crazy cook. here it is...


1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Nutritional Information:798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber



I've made it probably 20 times and every time I'm almost in tears when I take the first bite. I love bread crumbs so I have since added them, but aside from that it's PERFECTION.

Dear lord...OMGIHAVETOTRYTHAT

<--usually content store-bought mac and cheese kits with Guatemalan creme instead of milk