Henry’s 12 th Street Tavern(Portland, Pearl district) Macaroni with four cheeses, tomatoes, and breadcrumb and cheese topping. Hayden’s LakeFront Grill (Oregon, Tualatin)Ĭavatappi pasta, Dungeness crab, Tillamook aged white cheddar, cream and green onion. Girella pasta with three cheese béchamel sauce.īaked orzo with Vermont cheddar, fontina, mozzarella, parmesan, peas, toasted garlicky bread crumbs & parsley.Ĭavatappi pasta with three cheese sauce, broccoli and tomatoes. (Recipe in Edible Seattle Fall 2008)īaked cavatappi pasta with fontina, asiago, mozzarella, and pecorino cheeses. Topped with parmesan and panko breadcrumbs. Käsespätzle (swabian, southern german, “mac ‘n cheese”) with egg noodles, gruyére, cream, caramelized onions.īaked macaroni with creamy sauce of Gruyere, Brie, and crisp bacon. You can find the recipe for this excellent Mac & Cheese in Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest. ![]() NOTE: LunaCafe receives continuing Google referrals for this recipe. Veil (Seattle, East Lower Queen Anne, closed)īeecher’s Handmade Cheese (Seattle, Pike Place Market) You can find the recipe for this excellent Mac & Cheese in The Tillamook Cheese Cookbook: Celebrating 100 Years of Excellence. Radiatori pasta with five cheese: cheddar, Swiss, cotija, parmesan, and cream cheese. Shortrib mac and cheese with torchio pasta, beef short rib, and parmesan cream. LunaCafe posted my throw-down rendition of this mac & cheese in a post titled, World Famous Green Chile Mac & Cheese Western-style, stove-top (not baked) green poblano chili macaroni with a very small quantity of hot pepper Jack cheese.įor those of you searching for the recipe (LunaCafe receives a ton of Google referrals for this), Green Chili Macaroni is in Robert McGrath’s most excellent cookbook, American Western Cooking: From the Roaring Fork and here. Stove-top (not baked) mac and cheese with shaved truffle and Oregon white cheddar. Smash Wine (Seattle, University district) Unfortunately, Crave has closed.Ī new Jo Bar Mac & Cheese entry: Garganelli pasta baked with bacon, cheddar, and Klamath Basin Ranch House Red ale. Update: See the post titled, Crave: Shiitake Mac & Cheese, here. Pasta shells with shiitake mushrooms, New York sharp cheddar, fontina, and parmesan. Penne with gruyère, cheddar, Parmesan and green chile, with a raw egg on top.īaked Campanelle pasta and fresh lobster, tossed in a Mascarpone, ![]() Penne with Tillamook cheddar, Swiss cheese, parsley, rosemary, and pine nut breadcrumb topping. Spiral macaroni with cheddar, gruyere, Rogue blue, and double-smoked applewood bacon. Here are the Mac & Cheese renditions that have rocked our world so far this year and are thus queued up for the LunaCafe 2009 Mac & Cheese Roundup. I was also having difficulty curbing the little animal-like sounds of pleasure that seemed to be emanating from my vocal cords, something like this. I actually found myself consciously slowly down so that all that amazing deliciousness wouldn’t disappear too quickly. Rather than make you wait a full year to learn which renditions make it into the roundup, we are sharing the versions we love as we discover them.Īstral Mac & Cheese, from the West Seattle blast-from-the-past diner, West 5, easily sailed into the upcoming Quintessential Mac & Cheese Roundup 2009.Ĭhef, Kelly Maclein, clearly knows her Mac & Cheese! Her creation consists of radiatori pasta and FIVE cheeses (cheddar, Swiss, cotija, parmesan, and cream cheese) all brought together in a sauce so ooey, gooey, creamy, rich, and delicious that you may go into a little revelry as you are eating each bite. In our continuing search for the very best Macaroni and Cheese that Northwest (and beyond) restaurants and cafes have to offer, we have another winner!
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