The Coziest Winter Dish: Best Mac and Cheese in Jackson


As we enter the final month of ski season, I’m excited to enjoy the last days of my favorite winter dish: macaroni and cheese. Whether it’s nostalgic, simple elbows with cheddar, or a super gourmet version with duck confit, mac and cheese always hits the spot.

Duck Confit Mac & Cheese, Piste Mountain Bistro
Piste Mountain Bistro is the best spot to stop on the slopes for macaroni and cheese with a view. Piste’s souped up macaroni is made with gruyere and has a crispy, sun-dried tomato crust. The duck confit is baked in duck fat, rosemary, and thyme, giving it seriously rich flavor, while leek and collard greens add a nice touch of green.

Bistro Mac and Cheese, 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.

Mac n Cheese From Moe’s

Mac n Cheese, Moe’s Original Bar B Que
The most traditional of all of the macaroni and cheese dishes featured, 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 reminds me of a delicious, homemade version of the Kraft favorite.

Baked Lobster Mac & Cheese, Spur Restaurant
Made with tasso ham, mountina and havarti cheeses, this decadent dish is served in a hot skillet with a generous portion of fresh lobster meat. Topped with herbed breadcrumbs and Parmesan cheese, the crispy topping is the perfect contrast to the creamy inside. Aromatic shallot, garlic, and bay leaf add huge flavor. Recipe below, so you can give it a try at home. Mountina cheese is a beer washed alpine style cow’s milk cheese, but Swiss or fontina cheeses may be substituted.

Lobster Mac from Spur Restaurant

The Spur's Lobster Mac and Cheese


  • For the cheese sauce:
  • 1 quart whole milk
  • 4 ounces mountina cheese, shredded (Swiss or fontina may be substituted)
  • 6 ounces havarti cheese, shredded
  • 2 ounces butter
  • 2 ounces flour
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • To assemble:
  • 3/4 lb elbow macaroni, cooked al dente
  • 1 lb cooked lobster meat (crab or shrimp could be substituted)
  • 1/2 lb cooked tasso ham (chopped bacon could be substituted)
  • For the topping:
  • 1/2 cup herb bread crumbs
  • 1/4 cup melted butter
  • 2 tablespoons Parmesan cheese


  • Melt the butter on medium heat until liquid and sweat the shallot and garlic.
  • Next, incorporate the flour with the butter and cook for two minutes.
  • Slowly add milk to the pot in batches and add the bay leaf once all the milk has been incorporated.
  • Bring to a simmer and cook for 10 minutes, whisking often.
  • Add the mountina and havarti.
  • Taste and adjust seasoning with salt and white pepper.
  • Assemble macaroni, lobster, and ham with the cheese sauce, sprinkling bread crumb on top.
  • Bake at 400 F until golden brown and bubbling, time will depend on the depth of the container used to bake the macaroni.
  • To assemble ahead of time, cool the sauce before adding other ingredients.



About Author

Rosie Hansen has lived in Los Angeles, Washington DC, and New York City and is thrilled to now be in Jackson Hole - a small town with a big food scene. Growing up, Rosie didn’t have one cook in the house, so she quickly learned the value of an excellent restaurant meal. Now in her twenties, she knows how to debone a trout and isn’t afraid to butcher a whole butternut squash. Rosie’s favorite food memories are from her travels... the freshest green papaya salad in Thailand, decadent burrata ravioli in Florence, crispy street food falafel in Paris, and the perfect slice of toro sashimi in Tokyo.

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