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#Best cheese for mac n cheese professional
This is a full-blown professional fromagerie, but they don’t take themselves too seriously. It says a lot about Milk The Cow that they run mac n’ cheese on the menu. Feeling super extra? You can even add a dollop of mac n’ cheese to your favourite Easeys burger. If you want to mix things up, try the Mac n’ Cheese Tots (basically the classic, but add potato gems) or the Mac n’ Cheese Bites (deep-fried mac balls with spicy aioli for dipping). If you haven’t been before, start with the classic mac n’ cheese-ultra cheesy pasta topped with more cheese and Cheezel dust. Where do we start? Collingwood burger bar Easeys has turned mac n’ cheese into an art form (just FYI, you can also get their menu at Two Wrongs in South Yarra and the new Littlejax in the CBD). We won’t say this one had us bouncing off to work with a spring in our step, but damn it was delicious. The sort of breakfast that makes it difficult to get out of the chair afterwards. It’s a bowl of perfectly cooked macaroni elbows, stirred through with crispy bacon, cream, thyme and cheese, then grilled to all hell. Who says mac n’ cheese should only exist after dark? Sookie La La have been running there’s at breakfast for ages. The meatiness of the speck works wonders with the mac, but you’ll probably want a green salad in there somewhere to keep your pants from exploding. If you’re dining here you’re either Roger Federer or it’s a special occasion, and nothing says special occasion like a side of Neil Perry’s signature mac n’ cheese with smoky speck (think fatty A-Grade bacon, cut thick and brined in juniper berries). This is the place you come for 62-day aged 750g Rib Eye steaks on the bone (for a cool $125). FYI: there is a regular mac n’ cheese on the menu too, but you’d be a fool to pass up the lobster. Nothing goes better with a 20-hour smoked Rangers Valley black market brisket. There’s a few good sides on the menu at Meatmaiden, but this is still our favourite (by a lobster mile). Whack on multiple cheeses and grill it to perfection. Lobster Mac n’ Cheese | Meatmaidenīecause mac n’ cheese wasn’t rich enough, right? The geniuses behind the pass at Meatmaiden have added chunks of delicate poached lobster and a creamy bisque. Don’t even bother with the salads at Belles Hot Chicken-anyone ordering mac n’ cheese will give you serious food envy. Throw in a homemade béchamel, smoked cheddar and fresh gouda (plus a pinch of white pepper) and you’ve got one hell of a side. And that processed American cheddar is important-it gives this mac a sticky, tongue-coating audacity. It’s got three types of cheese in there: smoked, sharp and processed (aka plastic). Morgan McGlone perfected his mac n’ cheese recipe while working for Sean Brock at Husk Charleston in the States. Southern Style Mac n’ Cheese | Belles Hot Chicken Not with raclette mac n’ cheese on the menu. There’s no kitchen here, but that hasn’t slowed things down. You can get this bad boy at Smithward on Smith St: a cosy little wine bar, run by Georgina Russell and Graham Hill. Rac n’ Mac | SmithwardĮxactly what it sounds like: creamy mac n' cheese, topped with molten Raclette, grilled to order and scraped right off the loaf (‘loaf’ might not be the technical term for a hunk of raclette, but it’s good enough). Now all we need is saganaki mac n’ cheese and everything will be falling into place. Panko crumbed spheres of grilled halloumi, perfect cooked mac and cheese sauce, with a spicy harissa dip. But they’ve just launched a winter menu that features something new: halloumi mac n’ cheese balls. Zeus Street Greek popped up in 2018, making a name for itself with wicked souvas and loaded fries. Halloumi Mac n’ Cheese Balls | Zeus Street Greek Here are the best places to get mac n’ cheese in Melbourne. Mac n’ cheese balls, rac n’ mac, mac burger patties, fluoro orange Cheezel dust-if it’s bad new for arteries, it’s good news for us. And if mac n’ cheese is your poison in Melbourne, there’s no shortage of places to get it. They’re bendy pleasure tubes of al dente potential, no two ever quite alike. Science can’t agree on much, but there’s no doubt the ultimate pasta-cheese-combo is still macaroni.