– “Macaroni and Cheese” –
Not too shabby! The oblong dish placed at a diagonal does a favor for the eyes. The little bit of browning from a quick broil also adds an enticing finish.
A dash of pepper (and I ~think~ some nutmeg) partnered with the Irish cheddar and comté cheeses create a few bold flavors that balance each other very well without being overpowering.
Right on the money.
Irish cheddar and comté cheeses – there’s a combination that stands out in a world full of great mac and cheeses.
As anyone who reads this blog regularly might know, I adore cavatappi pasta in a mac. It’s a noodle that holds sauce incredibly well, and really adds a lot of texture. Cork’s pasta is always reliably al dente, which adds an additional layer of texture that perfectly balances the smoothness of the cheese sauce. Add the little bit of crunch you get from the lightly browned top, and you’ve got a deadly mix.
I have always loved Cork, especially the mac & cheese. You can rely on the mac to be out of this world every time, without fail. All you lobster mac fans should check it out – you have the choice to add it here!
Menu Link: http://www.corkonsaginaw.com/menu/