Search Results for "mac n cheese"

Lamb shank with a side of mac ‘n cheese, son!!!

Now, when the weather outside is frightful, I like to chow down on some go-to comfort food. You KNOW that I love lamb even more than Steve Carell, and mac ‘n cheese is probably my favourite side dish… So, we’re hanging out at The Queen and Beaver, this friendly neighbourhood English pub just offa Yonge St, and I’m like, why not do both???

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Now I’ve ordered lamb shank many times, many ways…but I don’t think I’ve seen it served with mashed squash before — it’s like culinary baby food in Flavourtown! And they’ve also got a whole lotta lentils, which is like the most green stuff I ate all month… But you KNOW the best side dish is yet to come, bro!!!!

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Now, I wouldn’t consider mac ‘n cheese to be your typical British pub food…but this British pub does a pretty decent take. Mac is nice ‘n creamy, with a crunchy breadcrumb crust — it’s a real culinary tongue-twister in Flavourtown!!!!

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Now, after tearing through that culinary mac-stravaganza, I actually wasn’t gonna order dessert…but then they sold me on the sticky toffee pudding. Their version uses molasses instead of caramel, for that extra richness — and there’s plenty of extra sauce. I’d put that on a flip-flop!!!!

Slammin’ a mac ‘n cheese meat loaf sammy @ Bar Hop Sessions

Craft beer is blowing up all over this city, bro! So when I heard that Bar Hop was opening a third location, right by my old stompin’ grounds at Pape and Danforth, you know I was all over that like foam on beer, bro! And they’ve definitely got some funky golden goodness on tap–like this beautiful brew, the Rabbit of Caerbannog White IPA:

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Dude, I’m all over a beer named after a Monty Python sketch, bro! And this rabbit goes right to the throat with flavour. You’ve got the citrusy fruitiness of a witbier meets the hoppiness of an IPA. I would not say “Ni!” to another one of these!!!

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But you know I’m not about to slam these beers on an empty stomach, bro! So we’re starting off with these stuffed jalapeno poppers, with smoked cheddar and mozza, topped with bacon jam. The first one did not have any heat to it, but the second and third packed enough of a kick that I had to order another beer.

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Now this one kicked the funkaliciousness up another notch. What we’ve got here is a There’s No Way of Knowing Saison from Sawdust City. This beer is brewed with lemon verbena and grains of paradise, which means it might actually be good for you. And it tastes pretty good, too!

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And finally, we get to the main event, Mr. Tuesday Night Special…a meat loaf sandwich with a deep-fried chunk of mac ‘n cheese on top. Dude, this is Comfort Food 2.0, bro! The meat loaf is hot and chewy, with some nice onion seasoning, you’ve got a bit of arugula for that one serving of veggies, and then the mac ‘n cheese block just hits you like a bomb baby, come and get it all!!!

Now, I don’t know if this will ever be added to the regular menu, but hey, it’s not like I need an excuse to go back… 😉

It’s a beef brisket mac ‘n cheese bodycheck, bro!!!!

So, we’re hanging out at Kelly’s Landing, this funky new upscale pub ‘n grub just a Bashin’ Bill Barilko slapshot away from the Scotiabank ACC. This place used to be a Casey’s, but they’ve kicked it up a notch in every way imaginable. They’ve even put in a big-screen so you can watch the game, if you don’t feel like showing up on time!

And the menu’s pretty classy too, with lobster fettuccine, sustainable salmon and some righteous greens (literally, it says “righteous greens” on the menu, bro!) But when I saw they were putting 14-hour smoked brisket on top of mac ‘n cheese, I knew where this dish was landing…straight down my piehole, bro!!!!

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OK, let’s break it downskis. The mac attack is baked, not fried, with an aged cheddar crust. The brisket is basically beef jerky texture, and then you’ve got a little green thing as a garnish. They don’t give you very much food for 11 bucks, though. It’s really just a light pre-game snack in Flavourtown, son!

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But you KNOW we ain’t done there, bro! This tasty trio of fish tacos comes piled high with a pineapple slaw that’s pretty slawsome. You’ve got some mixed greens, avocado mayo and cheddar cheese, with some smoked chili sauce on the side for an extra kick. It’s like a first-line powerplay goal in the Flavourtown Cup Playoffs, bro!

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And these ain’t no tiny little 10-dollar tacos either, Curtis Broseph! You almost need to keep both hands on the stick to throw this one roof-daddy! They might be a little too heavy on the slaw, though. I might wanna get that on the side next time…

It’s a bacon mac ‘n cheese grilled cheese burger, bro!!!!

So, we’re hanging out at MELTwich, this friendly neighbourhood sandwich shop on Richmond Street in downtown Toronto. Now, YOU KNOW this is body by grilled cheese, and they aim to please with all sorts of cheesy sammies, son! You’ve got a chicken club, a steak melt, chipotle tuna…even a goat cheese ‘n mushroom melt, bro! But dude, anytime there’s a burger on the menu, I’m probably gonna order it. This here’s the Monster Melt, and it’s a graveyard sm…elt?

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OK, so maybe that doesn’t rhyme, but nothing rhymes with funkalciousness, bro! This honky-tonk redonkadonk mouth candy has got bacon, it’s got lettuce, pickles, onions, tomatoes–and oh yeah, mac ‘n cheese between two grilled cheese sandwich buns! The last time I saw this much mactastic cheesaliciousness, I was at the Mac ‘n Cheese Festival, homes!

Now, I gotta say, this burger was pretty darn messy. There’s really nothing to hold the mac attack together, so it pretty much just slid out of the back of the bun, and I had to scoop it up with a fork. But man, that patty was on point, nicely seasoned, the veggies were fresh and crisp, and that chipotle sauce added a nice little kick. The grilled cheese buns weren’t pretty, but they got the job done!

Man, this has gotta be in the top three grilled cheese burgers I’ve ever had. But of course, it’s not nearly as outta-bounds as the one at the top of the list! Can I get a little Metallica to go, bro???

We’re mackin’ it up at the Mac ‘n Cheese Festival!

M to the A to the C to the K, heading straight down my piehole like back in the day! The Mac ‘n Cheese Festival returns to the rusted-out shell of Ontario Place this weekend, and you know we’re back in plaid, bro! Last year’s edition had some pretty righteous eats, and they might have had a smaller selection this time around…but what they lacked in quantity, they made up for in funkaliciousness!

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The righteous bros and bros-ettes at Thompson Diner were really hollerin’ bout this truffle mac ‘n cheese, so you know I had to check it out! This dish is super-duper-creamy–there was like a half-gallon of cream sauce left at the bottom of the carton! I wouldda drank it all up, too, ‘cept I didn’t have a straw…

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Now, when somebody’s giving away a free grilled cheese mac ‘n cheese sandwich, you know I’m there with flip-flops on! But so was a whole lotta other people, and they were only making these one at a time…so the wait was about 45 minutes. Still, I can’t really complain about free grilled cheese with mac ‘n cheese inside, though!

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Speaking of mac ‘n cheese inside another thing, this funky little Indian joint was serving up mac ‘n cheese samosas with butter chicken sauce–it’s like a festival of funk in Flavourtown!!!!

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One of the longest lineups on the premises was for Bobbie Sue’s, this homestyle mac ‘n cheese shop from Ossington Ave in the heart of Little Portland. This place’s noodles were legit, and then they funked it up by putting a lobster tail on top! Mine was a little undercooked, but you know I like my lobster like I like my steak–still mooing on the plate, bro!!!

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But the highlight of the night at this festival of funk had to be the beer-battered, deep-fried, bacon mac ‘n cheese balls from TCI College. Dude, this is body by beer-battered, deep-fried, bacon mac ‘n cheese balls! And these balls are even cheesier than a German heavy metal music video from the 80’s… You get yer balls to the wall, bro!!!!!

FRONT STREET FOODS: Shelling out for some mac ‘n cheese shells

So, you know I’m always down for mac ‘n cheese—even if it’s got kangaroo on top. So when I saw this funky little BBQ stand serving cheesy mac as a standalone dish, I figured I’d dive right in:

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OK, let’s break it down. We’ve got some creamy, cheesy shells with a mixture of cheddar, gruyere and parmesan, and a whole buncha breadcrumbs on top. The pasta’s cooked perfectly, the cheese sauce is delectable, and the crumbs add a nice crunch. Not bad for eight bucks, although I’m pretty sure I could eat seven of these. On the other hand, paying three dollars for a tiny bottle of water is a total ripoff, bro!

I love the smell of mac ‘n cheese in the morning!

When I woke up yesterday, I’ve got a smile on my face, cuz I’m gonna take my gut to Ontario Place. The formerly provincially funded theme park reopened for the weekend for the annual Mac ‘n Cheese Festival, Ontario’s ode to cheesy goodness. (No, not “Deep Cuts the Knife,” but you know I was rocking it on the boom box, bro!) And you know I’ve got a VIP pass, which gets me into the park one hour before the public. On Saturday, they started letting VIPs in at 10 am, so I was in line by 9:55!

Of course, there weren’t any food trucks serving up breakfast, so I went straight to the next best thing—dessert. Can you say mac ‘n cheese cone?

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This sweet mac attack is served up in a waffle cone with candied bacon and pop rocks on top. Hey, it’s got bacon, so I’m pretty sure it counts as breakfast food…

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Speaking of breakfast food, this southwest bacon mac ‘n cheesesteak poutine is the Breakfast of Champions, son! You’ve got two kinds of meat, some creamy mac, fries, cheese curds and gravy—that’s all part of a balanced breakfast, bro! I’m glad I only went with a mini order, cuz otherwise, I wouldn’t have had room for this:

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Deep-fried mac ‘n cheese, with creamy carbonara and cheese sauces, tasted almost as good as it looks. This was kindergarten-noodle-craft crunchy with a cheesy, creamy kick. Shut the back door!

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I then went for some pulled duck mac ‘n cheese, which was hot and creamy…but I think they forgot to put the duck in mine.

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Can you say Pig Mac, bao? This is BBQ pork and mac ‘n cheese served up in a steamed bun, son!

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It doesn’t get much more outta bounds than this. Grilled kangaroo served up on macaroni with some spicy cherry sauce on top. The kanga’s got the flavour of chorizo and the texture of ground beef, while the cherry sauce added plenty of sweet heat. I had to chug six Goose Bay IPAs just to chase the aftertaste—otherwise, I would only have had five.

And hey, I was able to fully stuff my piehole before all the strollers showed up. I was outta there by 11:30…just in time for lunch!

NOTHING BUT NACHOS WEEK: Mack Daddy mac ‘n cheese nachos

What better way to ring in March Madness than with mac ‘n cheese…on top of nachos?

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OK bro, so I took some Stouffer’s frozen mac ‘n cheese, heated it in the microwave for five minutes, put it on top of chips, covered it with shredded cheese, and threw some jalapenos on top. This dish was cheesier than Halloween III, dude!

You got a ton of cheese, some nice texture from the noodles, and a little kick from the hot peppers. The chips were almost falling apart under all this weight–kinda like Kansas in the tourney!

(Wait, I probably shouldn’t say that–I’ve got them in my Final Four.)

WINTERLICIOUS 2020: Double cheeseburger & chicken wings @ Museum Tavern

Dude, you KNOW I can’t go through two weeks of Winterlicious without eating a burger, bro! We’re hanging out at Museum Tavern, this funky joint down the street from the AGO, where they’re serving up one of the top five burgers in Toronto. Not only that, but you also get an appetizer AND dessert, all for just 33 bucks? Shut the front, back and side doors!!!!

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So, we’re starting off with these funkalicious buttermilk fried chicken wings. Dude, I wish I could eat these babies at the start of every meal! Hot and crunchy, straight outta fryer, with a spicy adobo sauce on the side — I’d put that on a flip-flop!!!

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One thing about this cheeseburger — it sure is cheesy! You’ve got two thick ‘n juicy patties, smothered in American cheese, with lettuce, onion, tomato and special sauce — it’s like a Big Mac on steroids in Flavourtown!!!!!

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You know the deal, we still get dessert even if you don’t have room for it…and you KNOW I still have room for dessert, bro! This tres leches combines sponge cake, sweet cream and whipped cream, and puts some chocolate on top, for that extra kick. Nothing wrong with that at all!!!

Bacon truffle mac attack @ Prohibition Gastrohouse

So, we’re hanging out at Prohibition Gastrohouse, this funky joint on Eglinton with a badass back patio. Now, this place is supposed to have “TO’s Best Truffle Mac & Cheese” — it even says so on their menu — so you know I gotta come check it out!!!

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Now, they definitely funk it up a notch at this place. Cuz that ain’t macaroni — it’s Pasta di Gragnano, bro! And there ain’t no cheddar cheese here…it’s a blend of Gruyere, emmenthal and that’s my boy blue cheese. Throw in some truffle paste, truffle oil, and for an extra five bucks, you can add bacon. Of course, you KNOW the first rule of Flavourtown is Always Add Bacon!!!

Now, they don’t shortchange ya on the bacon,  but if I got one complaint, it’s not very crispy. Nice chew on the noodles, a whole lotta creaminess — the blue cheese really cuts through everything else. If you like your cheese blue, this is the dish for you!!!

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Now, this place has also got a pretty good craft beer selection — and all their draft beers are $5.75 from 5 to 7, son! This here’s a Vagabond IPA, from my punk rock bowling buddies at BrewDog. It’s not as strong or as hoppy as your average IPA, but still has a nice, crisp taste. I could pound, like, 17 of these!!!

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Now, you’re looking at a craft beer legend right here — Anchor Steam, from the Bay Area. This OG of steam beers is woody, minty, big and bouncy…and probably too much flavour for your average light-beer drinker!

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