Everything on his menu was just the right amount of fussy, while incredibly humble, and the side dish of macaroni and cheese was one I just had to get a spoonful of.Ĭould this man, this award winning and Iron Man running enigma that had been touted to myself and my girlfriend Melanie all around the town of Pittsboro for hours ( Oh, wow, you get to eat at Chef Colin’s?) be someone who could take a simple dish, spin it, and make it stellar cuisine?ĭespite my almost desire to be UNimpressed, indeed, he definitely could. I wanted to see how Chef Colin Bedford, the 5 Star, 5 Diamond chef I had heard about ALL DAY would tackle this fairly primal dish. So, when I saw the menu at the fabulously acclaimed Fearrington Granary, I knew it was something I had to try. She can make it with her eyes closed, I bet.
Mac and cheese with panko bread crumbs mac#
Heck, my mother is the best mac & cheese maker. It’s almost like they are trying too hard. Sure, it’s still good, but it’s not the comfort food I crave. I’ve never been a fan of this dish made with a roux…I can’t get past the floury taste and the gritty cheeses. Some chefs succeed, but I’m rarely blown away.
A variety of hard to pronounce cheeses replace the orange powder or Velveeta, truffle oil gets dashed in, an abundance of expensive butter oozes from each noodle. Macaroni and cheese is a magical potion, if only for the few moments it graces our tongue and coats our grumbling bellies.įor many restaurants, the fanciful chefs are trying desperately to put their own spin on the pasta dish we all know and love.
It fills us with the warmth from the cook who made it just for us, our moms, or grandmother, an aunt. I know, as a foodie, I am supposed to turn my nose up at ordering such a childish dish, but come on now…we all know that a great bowl of mac & cheese has the ability to act as a time machine to easier days. It is rare that I am impressed by macaroni and cheese in a restaurant.
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