It’s been a long time indeed since I last made anything like macaroni and cheese. That was a tasty pasta recipe, to be sure, but it wasn’t really macaroni and cheese as originally created by a benevolent Providence. I’ve been musing on mac and cheese lately, and would like to try my hand at a good reliable standard for the dish. In order to prepare for that, however, I need to refresh my mac memory. Where to find a good sample of the stuff?
What’s that? There’s a restaurant in St. Louis (University City, actually, but close enough) that serves nothing but mac and cheese? Fifteen different kinds of mac and cheese? What, am I in New York or something?
Off, then, to Cheese-ology.
The place is short on atmosphere (kinda diner-ish), but long on friendly service and – oh, yes – mac and cheese. But first, in a nod to vegetables, a salad.
The Caesar-ness of the salad is in that packet on the side. There are shavings of fruity/nutty Parmigiano-Reggiano in with the romaine and croutons. I expected average. It was delicious. And I’m not a salad man, strictly speaking.
Enough of veggies, though. Here’s what we came for:
M’s dish, served up in a hot skillet1: Black and Bleu mac and cheese. American and bleu cheese. And steak, with some Cajun spices. This is a small portion, $6.50 USD. She allowed me a bite; I loved the assertive flavor.
My dish, bigger skillet: Bacon, Bacon! Seriously, that’s what it’s called. Mozzarella and Gruyere (!) with, yes, thick cut bacon. As you know, bacon makes everything better. At first I thought the cheese combo was a bit too subtle – especially after having tasted M’s plate – but it was really good, and I had to force myself to eat only half of the $11 large serving and to take the rest home for later enjoyment. I found myself thinking about my mac and cheese for hours after we left the restaurant – hours! – and with the glow of satisfaction that comes only from the most comfortable of comfort foods.
The recursiveLoop rating for Cheese-ology is high. Yeah, this is St. Louis, and we don’t have a lot of cool things. But this restaurant is on that short list. You’d better get down there.
And…I’m ready to start thinking now about my own next homemade mac attack.
- Most foods taste better when served in a hot skillet. Don’t you agree? ↩
Shouldn’t that headline be “heart attack” — but hey we all gotta go one day!
Just means a little more time on the exercise bike.
O.M.G! I have had a hankerin’ for mac-n-cheese as well. Your’s and M.”s look scrumptious! The salad does, also; but then I love fresh veggies. Not much chance for that except for 2 1/2 months out of the year.
Cheese-ology must be akin to Heaven!
(Sorry about the excessive use of exclimation points. I just get excited about cheese.)
Never apologize for enthusiasm, lol. You would love this place! I do expect to go back and try more of the menu.
I just received a seasoned cast iron skillet from my parents. This looks like a MUST DO, and soon! Gruyere is definitely on the short list.
Wow, that’s a lovely gift. I’m sure you’ll put it to many excellent uses!
More hungry than ever, now!
I’m with Vikki. MMMM cheese!!!!!!!!!!!