The US led trend of mac n cheese has inspired many pub caterers around the country to prepare their own versions of the hearty, home cooked dish.
Mac n cheese doesn’t have to be the simple Cheddar affair many believe it to be. Experimenting with a range of different cheeses, such as the American semi-hard Monterey Jack, the spicy Pepper Jack and the semi-soft American Muenster are all ways to vary up flavour and consistency.
M&B brand Nicholson’s pubs serve a traditional mac n cheese in a rich cheese sauce topped with Cheddar as a starter while the Small Bar in Bristol offers it as a side served in a mug.
Serving the dish in its traditional form adds familiarity that customers enjoy, but using mac n cheese as a topping on burgers is becoming increasingly popular, with many US-style restaurants adopting this method. The Vintage in Leith, Edinburgh serves up a mac n cheese burger with paprika mayo and beery bacon in a brioche bun.
The Anchor Inn, Faversham, Kent, adds courgettes and cherry tomatoes to add interest to the dish and also offer it on the children’s menu too.
Adding other ingredients such as parmesan cheese, chili powder, Worcester sauce, breadcrumbs, fresh thyme, nutmeg and Dijon mustard will help you to cement your own signature style on the dish.
Changing up the ingredients on a regular basis and experimenting with the ways in which you serve the dish, such as in buckets, topped on hotdogs and in wraps, will all help to retain customer interest.