~ Firehouse Mac & Cheese ~
I knew that this mac would be a winner at first sight – just look at the artful sprinkling of parsley across the top. Combined with the brioche breadcrumbs and cavatappi pasta, it’s a handsome entrée.
In-cre-di-ble. I would venture that the best part of this mac was that it had a bit of bite to it; the touch of spiciness really took the flavor to the next level.
Right on the money.
I think this might be the cheesiest mac I have ever had, and it was not overpowering in the slightest. Haymaker uses smoked fontina, three pepper gouda and grand cru, which gave it a very unique taste. There were also some first-rate cheese pulls in a majority of my bites, which is always an indicator of a stellar mac and cheese.
First and foremost, cavatappi (if cooked correctly, which it was) provides terrific texture. So do breadcrumbs. If my math checks out, this must logically be a great mac and cheese dish.
Haymaker’s Firehouse Mac & Cheese is without a doubt in my top five, and I ate every bite. As is the case with many macs, you can opt to add meat: chicken, bacon or even meatballs. Give it a whirl – your satisfaction is guaranteed.
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