Many people like to slather it with the spicy, housemade BBQ sauce for a little kick. Managing partner Robb Klaty said they add fresh onions, garlic and the house barbecue rub, before finishing it off with a crispy bread crumb topping. They use five cheeses - Pinconning, Vermont cheddar, sharp cheddar, Parmesan and Monterey Jack. Table & Tap, Flint I love a straight forward mac and cheese that just rocks. Diners have the option of picking two or three ingredients from a list that includes bacon, pulled pork, beef brisket, Texas hot link, turkey, mushrooms, caramelized onion, fresh garlic, jalapenos, roasted red pepper and crumbled blue cheese.
As for mac and cheese, owner Sean Johnson wanted something that reminded him of his childhood, so he settled on cavatappi pasta and 100 percent cheddar cheese. Meat BBQ, Lansing The masterminds at Meat recognize that a great barbecue menu is enhanced by great side dishes (try the spicy cream corn), creative sandwiches (look up the Meat Mountain) and a little fun (The Boss Log is a burger with 18 layers). A close second: The Franco Mac with chorizo, smoked shrimp and grilled sweet corn.
I loved the Yeti Mac - hot link sausage, Woodshop Michigan maple bacon and pickled chiles, with a sunny fried egg on top. All have the same basic cheese blend and pasta as the Union, but take on different personalities. Owned by the same group that owns the Clarkston Union, Woodshop and Vinsetta Garage in Berkley, you will find the classic mac from the Union on the menu and others that are exclusive to Fenton, thanks to chef John Wentworth. It has a bar on the lower level, a deck on top where live music plays in the summer and the main dining area/patio make for a great night out with family and friends. Fenton Fire Hall, Fenton For an overall experience, this restaurant is hard to beat. Other versions we loved: The Macaroni, Chicken & Monterey Jack - known as Ig Vella Mac with Ig Vella Monterey Jack, pit-smoked, free-range chicken, corn, New Mexico green chiles, bechamel sauce and cilantro - and the Macaroni & 3 Peppercorn Goat Cheese, made with Zingerman's Creamery goat cheese sauce and topped with a breaded and fried serving of Zingerman's Creamery "Lincoln Log." Location: 2501 Jackson Ave., Ann Arbor. His classic Roadhouse Macaroni & Cheese is about as good as it gets, using local milk in the sauce and only the best cheeses, such as Cabot cheddar, which he caramelizes with Martelli pasta. Zingerman's Roadhouse, Ann Arbor Everything at Zingerman's is fresh and likely grown on one of its farms, so it should come as no surprise that Chef Alex Young takes his mac and cheese seriously. We also sampled a ham version and lobster mac, which includes jalapenos. Executive Chef Aaron Cozadd carries on the original recipe, which mixes a creamy bechamel with Parmesan cheese, penne noodles, tangy Pinconning cheese and a topping of sharp Vermont cheddar and panko crumbs for a toasty crunch. The "Most Macked Mac and Cheese" at the Union is the one Kid Rock and Guy Fieri raved about on the Food Network's "Diners, Drive-Ins and Dives." I'm glad I visited here first because it set the bar high, which made for great comparisons. I was pleasantly surprised that the award-winning, best-known mac and cheese in the state lived up to the hype.
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