• David

    I totally agree with you except for the swoon-worthy, artery-clogging lusciousness you get at Hibiscus. All others are poseurs and should be taken out back and shot.

  • Wes

    Man, I have totally disagreed with you on all of these…

  • Kellyn

    Couldn’t agree more. Jasper’s Aged Gouda-Ham Mac ‘n’ Cheese is a prime example of macaroni and cheese destruction.

  • I know so many people who would die at the mere suggestion … apparently I know a lot of mac n cheese diehards.

  • Twinwillow

    Most of us really, just want the mac & cheese we grew up with.

  • Todd Johnson

    As much as I love you, Nancy, I have to disagree. I am mac-n-cheese’s beeyotch. Yes, some kitchens get a little carried away. But I love experimentation. Maybe we just need a new trend. My suggestion? Tater tots!

  • luniz

    I totally agree with Nancy. In fact let’s stop this stupid trend of “comfort” food, dressed up and overpriced to the point that whatever made it “good” in the first place is totally obscured, and go back to paying low prices for cheap food, and high prices for good food.

  • Willy

    Nice side dish to go along with the 100 degree weather.

  • Twinwillow – You’re so right.

    Luniz, I totally agree. I would rather having something interesting. Mac and Cheese ain’t.

  • Good God, when did Bill Addison get back to town? I’m throwing you in the Trinity if this happens Nancy!!! Outta the box, drizzled with truffle oil and every version in between makes me smile.

  • Oh no. Did you say truffle oil? That has to go too.

  • Wes Mantooth

    I dunno about this. I had a good lobster mac & cheese at Chamberlain’s Fish Market Grill a few weeks ago (even though they used orzo instead of macaroni, which was too clever by half). Truffle oil, I agree, it’s done. But a good mac and cheese, there’s still room for that. Unless it’s $14 for a ice cream scoop sized portion, in which case, sayonara.

  • DGirl

    I have to agree. I loves me some mac-and-cheese (home made with good parmesan) but it’s a tired trend. I’m also over short ribs.

  • WES, OMG, that is the “mac” and cheese that gave me MAC fatigue. Orzo?

  • Scagnetti

    I like macaroni. I like cheese. I don’t like macaroni and cheese and I’ve never eaten it in a resto or even in Wyatt’s, HP Cafeteria, etc. where it was a staple. The gloppiness factor is off the charts and it sets up like concrete.

  • wb

    agreed. except for the real mac & cheese at South Dallas Cafe. that one is worth keeping.

  • …and save the Mac at the Cliff Cafe. we’ll keep that one.

    but you can start with the one that uses orzo.

  • KerryDP

    The M&C at Hibiscus was a let down, as well was the entire dining experience there. I never could figure out what the hype over that place was all about. I have never been back. Honestly good Mac – from a pot, not that dry baked garbage – would be a part of my last meal.

  • Media Ho

    i paid $9 for gross mac and cheese at rathbun’s ripoff place.

  • Gotta call foul. Hibiscus. Neighborhood Services. Whatevs. Gimme mac and cheese tricked up. Nancy, I know you eat for a living. Seeing (and tasting) repetition can get tiresome. But the rest of us still dig m and c. Some trends are worth riding. Just like you, friend.

    Oh no.

    This is why we don’t allow comments on FrontBurner, isn’t it?

  • Twinwillow

    OK, OK. Fancy shmancy mac ‘n cheese. But, do we HAVE to put truffle oil on it, too?

  • PF

    Neutral on the mac & cheese – it can stay or it can go – but save the short ribs.

  • Meades

    heard the mac and cheese at the porch outsells all other items. I’m not eating it but obviously others are. Maybe you should rethink your mac and cheese position?