CHEDDAR MAC N’ CHEESE
British Chip Shop, Haddonfield
Take traditional cheddar macaroni and cheese, then add chopped bacon for a salty crunch and a splash of beer, finished with a Parmesan and bacon crumb topping. Guests loved this appetizer so much that it has become a part of the full menu for lunch and dinner.
MAC & CHEESE
Billed as one of Organico’s shareable, starter plates, the addition of nutty Gruyere cheese to their white cheddar sauce adds a whole new flavor profile to what you’re accustomed to in traditional macaroni and cheese.
FRIED MAC & CHEESE
The Village Pub, Washington Township
These handheld macaroni and cheese balls are packed with diced bacon and fresh shallots—which add just enough flavor without overwhelming— before being deep fried and served with a house-made Dijon sauce for dipping.
LOUPY’S FAMOUS FOUR CHEESE MACARONI
Loupy’s Crabs and Gourmet Seafood, Marlton
Loaded up with four different cheeses and finished with lobster meat, chopped shrimp and jumbo lump crabmeat, it’s no wonder this side order is considered famous.
LOBSTER MAC & CHEESE
David & Sons Meats, Swedesboro
We’ve had many varieties of lobster mac and cheese, but the attention to detail really draws us in. This local artisan butcher poaches their cold water Maine lobsters in butter before adding the hearty chunks of meat to a three cheese mac.
Published (and copyrighted) in South Jersey Magazine, Volume 13, Issue 9 (December, 2016).
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