Super Bowl Macaroni & Cheese Recipes from Seattle’s Top Restaurants!

WildFin American Grill's Cougar Gold Macaroni & Cheese

In honor of the Seahawks making it to the Super Bowl this year, I am hereby changing my name from Mac & Cheese Chick to Mac & Cheesehawk.

Enough with the chit-chat, let's talk Super Bowl food. You have your chips and dips; these are the foundation of most Super Bowl munchie menus. Someone, especially here in Seattle, invariably brings along a veggie plate and while most of the revelers scoff, a small percentage hover around it like it's a lifeboat. A healthy lifeboat in a sea of unhealthy food options. And then, we get to the good stuff. The serious, hearty, stick-to-your-ribs casseroles that are a mainstay of a good Super Bowl feast. It is one of the few times each year that you can drag out the heavy, mom-made recipes that you secretly love but tend to forgo in the spirit of being "healthy".

Top on the list of these amazing mainstays of Super Bowl food is the wonder that is macaroni and cheese. And because the Seahawks are in the Super Bowl, we needed to gather the best mac and cheese recipes from Seattle's top restaurants. After all, if you're going to serve macaroni and cheese at your Seahawks Super Bowl party, it had better be from a Seattle mac and cheese institution.

Here are the recipes for our favorite mac and cheeses from our favorite restaurants around the Seattle area.  

Beecher's "World's Best" Mac & Cheese

Beecher's "World's Best" Mac & Cheese - Mac & Cheese Chick

Beecher's, for me, is the gold-standard of cheese. It stands to reason, then, that their "World's Best" Mac & Cheese lives up to the hype. Let me tell you, it goes way beyond the hype to a totally different plane (more about that here). Amazing stuff, it is.

And even better? If you're just not up to whipping up a batch for the Super Bowl, you can pop down to their Pike Place store and grab some freshly made. Or if you're feeling really lazy, like me on occasion, you can just order it from Amazon Fresh to be delivered to your door. There's even a gluten-free option. Excellent.

Beecher's "World's Best" Mac & Cheese
Recipe Type: Main Course, Side Dish
Cuisine: Mac & Cheese, Super Bowl Food
Author: Beecher's Handmade Cheese
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4 as a side
Beecher's "World's Best" Mac & Cheese
  • 2 tablespoons unsalted butter
  • 3 1/2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 7 ounces Flagship cheese, grated (about 1 3/4 cups)
  • 1 ounce Just Jack cheese, grated (about 1/4 cup)
  • 1/2 teaspoon coarse salt
  • 1/4 to 1/2 teaspoon chipotle chili powder
  • 1/8 teaspoon garlic powder
  • 6 ounces penne pasta (about 3 1/4 cups)
  • 1 ounce (1/4 cup) Flagship cheese, grated
  • 1 ounce (1/4 cup) Just Jack cheese, grated
  • 1/4 to 1/2 teaspoon chipotle chili powder
  1. To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
  2. Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
  3. Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
  4. Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.

  icon Grill's Ultimate Macaroni & Cheese with Molten Cheese Sauce

icon Grill's Ultimate Macaroni & Cheese with Molten Cheese Sauce

icon Grill's mac and cheese is the stuff of legends. Some blessed soul thought, "Let's take macaroni and cheese to the next level. We'll start with a stellar mac and cheese. and THEN, we'll pour more luscious cheese on top!" I'm already salivating.

Your Super Bowl guests will be torn between watching the game and scarfing your amazing mac and cheese. And yes, they use Velveeta. In fact, they downright revel in their Velveeta use. I love them for it.

Chef Nick Musser is so dedicated to macaroni and cheese that he held a mac-and-cheese-making contest a few years back and featured the four winning recipes in the restaurant for an entire month. Now that's my kind of thinking.

icon Grill's Ultimate Macaroni & Cheese with Molten Cheese Sauce
Recipe Type: Main Course, Side Dish
Cuisine: Mac & Cheese, Super Bowl Food
Author: icon Grill
Serves: 4 as a side dish
icon Grill's Ultimate Macaroni & Cheese with Molten Cheese Sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 4 tablespoons flour
  • 4 tablespoons butter or margarine
  • 1 teaspoon Worcestershire sauce
  • 1 pinch dry mustard
  • 1 splash Tabasco (optional)
  • Salt & pepper to taste
  • 1 cup fresh breadcrumbs (either buy them or remove the crust off of some old bread and chop fine in a food processor)
  • 1/4 pound fine-grated Parmesan cheese
  • 1 tablespoon seasoning salt
  • 1 pound macaroni
  • 3/4 pound sharp yellow Cheddar cheese
  • 1/2 pound Gruyere cheese
  • 1/2 pound extra sharp white Cheddar cheese
  • 4 Roma tomatoes, diced fine
  • 24 1-inch cubes Velveeta (there it is again!)
  • 8 1-inch cubes Velveeta (yea, that's right, Velveeta)
  • 1/4 pound sharp yellow Cheddar cheese
  2. Melt butter in a 4 quart sauce pot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for about 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, Tabasco, Worcestershire, salt and pepper. Allow to cool before using.
  4. Mix all ingredients in a bowl and set aside.
  6. Cook macaroni in salted water, drain and rinse with cold water. Place all ingredients in a large mixing bowl. Add 3/4 of the Sauce Base (about 2 1/2 cups) and mix thoroughly. Place the mix evenly into 4 small casserole dishes, or one large one. Sprinkle with topping and bake in a 400-degree oven until hot a bubbly.
  8. Take the remaining sauce base and warm over a medium burner in a small sauce pan. When warm, add cheese and cook until melted. Season as necessary. Save for service.
  10. Make sure to present each serving with lots of molten cheese sauce!

  WildFin American Grill's Cougar Gold Macaroni & Cheese

WildFin American Grill's Cougar Gold Macaroni & Cheese

Ask around the greater Seattle area about who has the best mac and cheese, and WildFin American Grill will invariably be mentioned. With locations in Issaquah and Renton, they have the Pacific Northwest covered. Executive Chef Chris Bryant was born and raised here, and he loves to highlight our area's best local ingredients. In WildFin's mac and cheese, these ingredients (Cougar Gold and Tillamook cheeses) shine.

In the future, minstrels will sing about their Cougar Gold Chili Prawn Mac & Cheese. Because Chris knows the Mac & Cheesehawk is a purist at heart, he has offered a more pure, spotlight-on-the-pasta-and-cheese recipe for WildFin's ethereal Cougar Gold Macaroni & Cheese.

WildFin American Grill's Cougar Gold Macaroni & Cheese
Recipe Type: Main Course, Side Dish
Cuisine: Mac & Cheese, Super Bowl Food
Author: WildFin American Grill
Serves: 3 - 4 as a side dish
WildFin American Grill's Cougar Gold Macaroni & Cheese
  • 5 cups cooked fusilli pasta
  • 3 cups lobster bechamel sauce
  • 3/4 cup Cougar Gold cheese, shredded
  • 1/4 cup Tillamook Cheddar cheese, shredded
  • 1/4 cup bacon, cooked crisp and chopped
  • 1/4 cup bread crumbs
  • 2 tablespoons Parmesan, grated
  • LOBSTER BECHAMEL SAUCE (makes about 5 cups)
  • 4 cups whole milk
  • 3 tablespoons flour
  • 4 tablespoons butter
  • 1 pound cream cheese, room temperature
  • 2 1/4 teaspoons lobster base*
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  2. In a large sauce pan, place the lobster bechamel sauce, bacon and the cooked pasta along with both the cheeses and mix well. Let cook over low heat until the sauce is warm, the cheese is melted, and the pasta is well coated.
  3. Transfer the heated mixture to a baking dish. Sprinkle the top with bread crumbs and Parmesan. Place in a 350-degree oven and let bake for about 3 - 5 minutes or until breadcrumbs and Parmesan have browned and the sauce is bubbling.
  5. Melt the butter in a large sauce pan. Add the flour and mix it to form a roux. Let the flour and butter roux cook over low heat about 1 minute. Add the milk to the pan and whisk the mixture until it is smooth with a wire whisk. Add the remaining ingredients to the pan and mix them until smooth over low heat.
*Lobster base can be purchased in a specialty store or you can whip it up yourself; do an online search for details.


Kingfish Cafe's Macaroni & Cheese

 Kingfish Cafe's Macaroni & Cheese

Those in the know in Seattle's Capitol Hill neighborhood, when asked about the best mac and cheese in their 'hood, might or might not be willing to share their knowledge of the Kingfish Cafe with you. Because if too many folks know how decadent it is, they'll never be able to elbow in to the restaurant for a table.

Chef Kenyetta Carter puts her own spin on a down-home favorite and the result is simply sublime. Owners and Seattle locals Laurel & Leslie Coaston explain where the Kingfish Cafe got its name, "The restaurant name comes from George “Kingfish” Stevens, a character on the 1950′s Television show Amos ‘n Andy; his business ventures were many, and often chaotic, but always comical. Like “Kingfish”, we encountered a myriad of challenges on our journey." Seattleites are very glad that they persevered through that journey. Noted on TripAdvisor, Kingfish Cafe's mac and cheese is among the "Best Mac N Cheese on Earth!" I wholeheartedly agree with that statement.


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