We hope you’ve had a chance to pick up and peruse the latest issue of Dishing magazine, on stands around town now. You’ll notice the cover is adorned with a photo of Hole Bowl’s recipe for ooey, gooey, oh-so-cheesy mac and cheese. This dish was a part of our Five Ways piece for issue 15; however, in a town that loves its mac, we found five more versions we wanted to share…
The Bistro mac and cheese has been on the menu since the restaurant opened its doors in 2001. Made with penne pasta, rather than traditional macaroni, the dish features three kinds of cheese: gruyere, white cheddar and Parmesan. Covered in crispy panko bread crumbs, this macaroni has a slightly sweet, warm flavor, thanks to a surprise ingredient – nutmeg.
Moe’s macaroni is the perfect side dish to pair with any of their next-level barbecue platters. Made with cheddar and jack cheese, and baked in the oven, this dish is reminiscent of a delicious, homemade version of the Kraft favorite.
Have you partaken in SRBP’s $9 lunch menu? This short menu is served in addition to their full food menu every day from 11 a.m.-3 p.m. A prime feature of this menu is the spicy chorizo mac. Sharp white cheddar and American cheese sauce melt over house-made chorizo sausage, sweet peppers, green onions and rigatoni noodles. For a bit of texture, they top the mac with a Parmesan and brown butter gratin.
Out in Teton Village, there’s a mac and cheese version that’s mixing things up a bit…mixing mac and cheese into balls actually. On the menu at Old Yellowstone Garage, of Caldera House at the base of Jackson Hole Mountain Resort, you’ll find Mexican mac and cheese bites. These balls of mac and cheese are combined with house-made chorizo and roasted poblano, with a Ritz cracker crust. This version adds some pleasing textural variety to a classic comfort food.
What about après ski mac and cheese? Well the mac and cheese on the bar menu at Calico has your back to refuel your ski-weary muscles. This bubbling dish of classic elbow macaroni is topped with a lightly charred crumb topping for some added texture on every bite.