Last weekend I went to the 2nd annual Mac & Cheese Fest at UIC Forum with Labatt Blue & things got cheesy.
To start, I grabbed a Labatt Blue and the most ingenious plate I’ve ever seen. This marvel of culinary technology was sectioned off in three places for food, with a center beer cup rest, and a thumb hole. What a time to be alive!
My eyes were drawn to a sign that read “lobster mac & cheese” and I decided it was as good a place as any to start. I took a deep breath and dove right in.
Lobster Mac & Cheese – The Capital Grille
The noodles were cooked perfectly, as was the lobster, with just the right amount of cheese to bring the two together perfectly.
Mac & Cheese Pizza – Topper’s Pizza
It was great to see something other than macaroni noodles in a little cup – it was macaroni noodles on a pizza! Topper’s Pizza gave me a slice with creamy cheese sauce with elbow noodles and mozzarella and cheddar cheeses.
Truffle Mac & Cheese – Kenmare Catering
My favorite of the night was from Kenmare Catering. A truffle mac and cheese topped with green onions that was served in an edible parmesan cup. The vehicle for the macaroni was also food and I couldn’t have been more pleased with that decision.
Mac Stuffed – FTW Chicago
The presentation from FTW Chicago was a noodle inception: elbow noodles with fire-roasted Poblano chilies, housemade cheese sauce and a crunchy element of garlic and herb toasted breadcrumbs inside a jumbo shell. The heat from the chilies was a great addition to cut through such a rich dish.
Smoked Mac and Cheese with Wild Mushrooms – The Ogden
I loved the presentation from The Ogden and I’m sure hockey fans agree! Three types of mushrooms were used in the smoked mac and cheese dish, giving it a nice texture and taste.
Mac & Cheese Fest is a very fun event and it’s for a good cause as well: a portion of the proceeds – $25,000 – went to Ronald McDonald House Charities of Chicagoland and Northwest Indiana. They’ve promised they’ll be back in 2016, so until then cheese cheers!
