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, 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.