On Chicago’s Mac & Cheese Fest

Last weekend, Carly and I decided to venture downtown and take part in this year’s Mac & Cheese Fest, which, let’s be honest, sounded like the best thing in the world! I mean, WHO DOESN’T LOVE MAC N’ CHEESE?! So far, I have yet to meet that individual who doesn’t enjoy a dish of mac n’ cheese every so often, but that being said, the main point of discussion—or argument, depending on how heated said discussion gets—that I have found myself having with my friends and fellow partakers of mac n’ cheese is what the best KIND of mac n’ cheese is.

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Let’s take Kraft Mac for example, an inherent staple in most childhoods. I liked (and still do like) my Kraft to be more on the buttery/soupy side, so I’ll add an extra tablespoon of butter, and a little more milk than others who like their mac to be on the thicker/chunkier side (like Frankie does). And then we can take this example and take it one step further with what we add to our Kraft when we are feeling lazy, like ground beef or hot sauce. Now, I’m pretty much a purist when it comes to my Kraft Mac, but if I’m doing Hamburger Helper (boxed or from scratch), absolutely, throw in the ground beef, but I’m not a hot sauce on my mac kind of chick, whereas Frankie loves to add Crystal Hot Sauce (or Tabasco when we have it, though Cholula has become our new favorite go-to hot sauce) and ground beef in most Macs (except my homemade “THE Mac n Cheese” because that’s just good as it).

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But that’s what’s so beautiful about Mac! It’s such a blank canvas and can have a million different interpretations! And if you’re new to cooking, or looking to experiment a little more with what you already know, I highly recommend you take your favorite Mac recipe and toy around with the kinds of cheese, the amount of liquid, the kinds of pasta (shell v elbow v gemelli v fusilli v rotini v cavatappi etc.), and your fillers! That kind of spontaneity and fun is one of the main things I love about cooking! But I could talk about Mac all day long, but that’s not what this is about! This is about the fest and all the pasta Carly & I indulged in, and I ate SO MUCH Mac that night, like basically my weight in mac, BUT I HAVE NO REGRETS! So worth it for the price! With a discount code, the General entry ticket was $60 (not including taxes and whatnot, so about $70 when all said and done) and that included ALL YOU CAN EAT MAC SAMPLES from 26 local Chicago eateries, each with their own unique take on mac n’ cheese with the mission of winning the Golden Noodle! Oh, and did I mention you also got 5 drink tickets for your basic soft drink selection, or the evening’s signature cocktail of Apple Cider Vodka courtesy of Tito’s, or a glass of beer, or a glass of wine, or even a cider! Water, thankfully, was completely free as I think it should be at any and all events that involve food and drinking.

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But then we got to the Mac n Cheese samples, and they weren’t all served in the same vessel or with the same utensils, WHICH I had some serious problems with, because if the spoon you give me only holds one shell in it, and very precariously at that, I’m going to be really annoyed eating it. I think it wouldn’t have been easier/better if all vessels and eating utensils were the same so that a) you could fit more on your plate at one time, which invariably would move lines along more smoothly in waves, and b) the vendors who gave you a ton more were basically taking advantage of your stomach, preventing you from trying all of them, which as an attendee is your own personal mission! How else would you know which Mac was the best?! Well, we understood the mission, and I’ll just say, we succeeded in trying ALL of the mac’s except for one, which I’ve included a photo of for reference of size, because, holy smokes was it enormous and in no way possible to eat so far into our task.

Please note, the following reviews are short, sweet, and very, VERY honest because, well, if I don’t like the mac, I don’t like it. What else can I be? The notes below are grouped in order of what we ate, and are written as follow: Restaurant (with link) | Chef/Team (if given) | Offering Name (if given, which a lot weren’t or were different that what was on the event website, so I added them in my actual comments below): My comments. ENJOY!


Round 1

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Starting Top Left & Going Clockwise: Whisk, Weber Grill, Son of a Butcher, Rack House, World of Beer.

Whisk | Chef David Rodriguez | BBQ Pulled Pork Mac & Cheese: Meat was so good, sweet and tender, but not overpowering. Not very cheesy though.

Weber Grill Restaurant | Chef Erik M | Smoked Bacon & White Cheddar Mac N Cheese: Bacon was underwhelming, more like a garnish than an ingredient. Horrible spoon to eat with.

Son of a Butcher | Chef Rick Rodriguez | Cauliflower Mac n Cheese: could be cheesier, or more seasoned, but tender cauliflower! Yummy!!

Rack House Kitchen & Tavern | Chef Bryant Anderson | Rack Mac Attack: brisket SO good, tender, and the pickled jalapeño broke up the richness of the meat and perfectly tart, not too spicy, good kick, SUPER CHEESY!!! Would love the jalapeno to be diced and more of it. We got seconds!!!

World of Beer – Evanston | Chef Crystal Y | WOB Mac & Cheese: pepperjack m&c, not good, stupid spoon, dropped a shell in my beer and made it taste better. If you’re a beer place, I think it better have beer in it. Not cheesy and was cold. Cauliflower Mac was better.


Round 2

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Starting Top Left going clockwise: Bohemian House, Chuck’s Southern Comfort, Rockit Bar, RACK HOUSE (AGAIN!!!), Bakin’ & Eggs

Rockit Bar & Grill | Chef Michael Sheerin | Cheeseburger Mac: gross! Mac was mustardy and that meatball was bland…not appealing. Not the winner.

Chuck’s Southern Comforts Cafe | Chef Chuck Pine: Shrimp Mac daddy, shrimp and andouille sausage, with candied andouille on top. STILL HOT!! And yummy! Didn’t notice the shrimp, but candied andoullie was yummy! Wouldn’t get seconds, but didn’t hate it.

Bohemian House | Chef Andrew Kappa | Käsespätzle: alright, but just one note. Forgettable.

Bakin & Eggs | Chef Bob & Gina Hartwig | Jalapeno Bacon Smoked Gouda Mac & Cheese: great kick, Cheese, perfectly cooked Mac. Heat does overpower a little, but only subtle. No complaints I’d eat it again. Good brunch spot too!

** Note the SECOND serving of Rack House’s Mac! SO GOOD!!!

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Round 3

 

ConeCepts | Chef Turn Cummings | Beer Braised Brisket Mac & Cheese: The plate is WAY too big! If it doesn’t fit on my plate, it’s a hinderance! Gross and watery. No brisket no beer. Bland!! Yuck!!!

 

 

 

Round 4

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Starting top left going clockwise: Amazing Edibles, Bricks Wood Fire, Famous Dave’s, Hells BBQ, House of Blues.

Amazing Edibles Catering | Chef Matt Ryan | Amazing Portuguese Mac’ N Cheese  – 2016 GOLDEN NOODLE WINNER & 2015 1st Runner-Up: goat cheese based, lighter, so pretty presentation wise, interesting for sure, but didn’t blow me away.

Bricks Wood Fire Pizza Cafe: White cheddar Mac topped with bacon and scallions: bacon had a weird flavor and cheese was grainy. Nada!

Hells BBQ Inc.: bbq brisket, wasn’t as meaty as rack, but melted in my mouth!! Cheesy!!

House of Blues Restaurant and Bar | Chef Blake Ogilvie | Bacon Mac and Cheese: predictable Mac, but yummy! Cheesy!

Famous Dave’s BBQ | Chef Shelly Marek | Dave’s Cheesy Jalapeno Mac & Cheese*: five cheeses, nope. Watery, no jalapeño flavor.


Round 5 & 6

720 Bar at The Hilton Chicago | Chef Mario Garcia & Chef Robert McKenzie: REALLY YUMMY!! The mostarda’s sweetness was unexpected but delightful, unique and different in the best way!! Buttery dry flavored pumpernickel was outstanding!!!!

Bangers & Lace (Evanston) | Chef AJ Francisco: pulled chicken Mac n cheese, heavy and dense, but not terrible!

 

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Starting bottom left (with chorizo nugget), going clockwise: Mago, Pierrot, FTW (For The Win), SafeHouse, Roanoke, Mastro’s (next to spoon)

 

SafeHouse | Chef David Hardy | Licensed to Kill Cheese Macaroni: perfect portion, meaty, not very cheesy but I don’t mind it.

Roanoke Restaurant and Club | Chef Ryan Kikkert | Creole Mac & Cheese: creole seasoning is yummy. Perfectly cheesy. Really yummy!!!

Pierrot Gourmet at the Peninsula Chicago | Chef Norman Hargove | French Onion Mac n’ Cheese: SUPER yummy!!! Unexpected but delicious!!! It was totally transformed and perfect!!!

Mastro’s | The Ultimate Chicago Style Mac & Cheese: cheesy pasta not Mac and cheese, but gardinera was a nice note.

Mago Grill & Cantina | Chef Ric Munoz & Chef Juan Gonzalez | Revolucion Mac & Cheese: interesting with the fried onions and chorizo! Not bad!!

FTW Chicago | Mammas Mac & Cheese: not for the win. It was cold and it tasted like velvetta…WHERE IS MY REAL CHEESE AT?!


Dessert

Calzone & Macaroni Co. | Chef Nic Lindsey: actually pretty yummy! Tasted like a cannoli for sure and didnt notice the pasta all that much!

XO Marshmallow | S’More Some Sugar on Brie:   Marshmallow was yummy but too sweet with the pasta.

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**WE DID NOT TRY THE FOLLOWING**:  Carlucci Restaurant | Chef Jonathan Harootunian | “Jonny Mac”: did not try this one only, it was bucatini and it was an enormous portion!

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———

Best Booth Presentation: Mago’s

Most Creative Use of Ingredients: XO Marshmallow

2nd Runner Up Best Mac n Cheese: Mago’s

1st Runner Up Best Mac n Cheese: For The Win (FTW)

Golden Noodle (Best Mac n Cheese): Rack House


Rack House won SO deservedly, and boy OH BOY was their Mac ever delicious! I mean, we even went back for seconds I think that was the third mac we had tried!! But I will say that, since attending this deliciously filling fest, Carly & I have the correct approach down pat for anyone reading this who wants to attend next year! As Carly told me afterwards, while we were both nursing our full bellies in our respective beds where we immediately moved ourselves to afterwards, “sampling Mac and Cheese is like trying wine…you have to go in an order, like starting with the whites and moving to reds – sweet to dry – and with the mac we start with the heavy and end with the light.” Couldn’t agree more with that logic, and when you basically have about three hours to eat your heart out, why rush it? Take a sample lap, write down (BRING A PEN!) all the ones you think you should start, then have at it! We also believed that we should have shared all the samples from the start, so that we might enjoy our favorites solo later on, which we would have had more room for to enjoy this year’s winner! SERIOUSLY SO GOOD!!!

For more information on this year’s event, click here. I’ll try to post an update on next year’s event, which of course, I’ll now be attending annually if I’m around! YUM YUM YUM! — Cooking Maggie

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