Mac and Cheese: 5 More Ways


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…bistro mac

Rendezvous Bistro

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 Original Bar B Que

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.moes mac

Snake River Brewery

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.mac bites

Old Yellowstone Garage

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. calico mac

Cafe G's Mac and Cheese


  • 2 quarts heavy cream
  • 2 pounds white American cheese
  • 2 pounds Vermont white cheddar cheese
  • 4 tablespoons Louisiana hot sauce
  • 1 1/2 tablespoons salt
  • 2 pounds orecchiette pasta (cooked al dente)
  • 3 additional slices of cheddar for the top


  • Gently heat the cream in a large stock pot.
  • Add the cheese, hot sauce and salt until combined.
  • Run the cream and cheese mixture through a fine mesh strainer to create a smooth sauce.
  • Mix the al dente pasta into the sauce, and pour into a large casserole dish.
  • Top with extra cheddar and bake in a 500 F oven until bubbly.
  • Sauce yields 3 quarts.

About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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