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The Southern Mac & Cheese Truck: Windy CIty Truck Mac & Cheese

The Southern Mac & Cheese Truck: Windy CIty Truck Mac & Cheese

Windy CIty Truck Mac & Cheese

Early last year, Bucktown bar owner Jim Lasky and chef Cary Taylor jumped into the Chicago food truck scene. The bar doesn’t do lunch, but the truck, well it sold out the first day in 25 minutes. There’s a pimento mac and cheese, and a New Mexican green chile, habanero, and cotija rendition, and others featuring truffle, sun-dried tomato, roasted artichoke, and goat cheese. Chef Taylor’s meatier mac and cheese include among them riffs on pizza and Buffalo wings. There’s one with pepperoni, tomato, and basil, and another with pulled chicken, Buffalo sauce, and blue cheese.

Famed New Orleans restaurant shares its mac and cheese recipe

Now is a great time to get cooking and perfect a tried and true American classic comfort food -- macaroni and cheese.

With an array of recipes that boast to be the best, Willie Mae’s Scotch House in New Orleans’ historic Treme neighborhood knows a thing or two about the southern staple. The customer favorite packs all the flavors of Mississippi and Louisiana cuisine.

The popular restaurant from the late, great chef Willie Mae Seaton -- who was honored with the prestigious James Beard Award for America’s Classic Restaurant for the Southern Region -- has been serving the local community and donating meals in the midst of the coronavirus pandemic.

Check out the full recipe below for the classic, creamy and cheesy comfort food.

Willie Mae’s mac and cheese


2 cups yellow mild cheddar cheese (shredded)

2 cups white American cheese (shredded)

1/4 lb melted unsalted butter

1 teaspoon cayenne pepper

1 teaspoon of white pepper

1 1/2 cup of evaporated milk

1/2 teaspoon parsley flakes dry or fresh

1/2 teaspoon of garlic powder

2 teaspoon of all-purpose flour

Bring 3 1/2 quarts of water to a rolling boil and then add pasta to the salt water. Boil for 12-15 minutes until al dente. Drain the pasta saving one cup of pasta water.

Return pasta to pot with cheese, milk, heavy cream and butter immediately, on a low fire stirring frequently until cheese is melted.

Add spices, flour, and drizzle in pasta water as needed while stirring. Pan the mac and cheese. We use a steamer but you can place in the oven for 15 mins on 350 degrees.

Mac and cheese should be creamy and cheesy. Garnish with a sprig of parsley and enjoy!

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How Pitbull’s Former Manager Is Building a Mac and Cheese Empire in Miami

Chef Derrick Turton is here to deliver the comfort you need.

We could all use a little comfort right now. Luckily for everyone, Chef Derrick Turton is here to deliver — literally.

If you&aposve spent any time in Miami over the last few years you&aposre likely already familiar with Turton&aposs work. He founded the World Famous House of Mac, first as a food truck in 2014, then as a small chain around the city in the years following. But what you may not know is the incredible backstory to how this delicious Miami culinary institution came to be.

"I had aspirations to be a chef. And then I worked my first job in a restaurant and I kind of hated it," Turton says of his first foray into the food industry at a rather well-known chain that shall remain nameless. However, while working in the restaurant, Turton met Daymond John, the founder of FUBU and shark on Shark Tank. Through this connection, Turton was able to snag a gig as a club promoter in town, a job he happily took to get out of the kitchen.

In his new role, Turton collected his own fanbase of music industry insiders, which led to a chance gig with rapper Pitbull in the late &apos90s and early 2000s, who loved Turton so much that, years later, he made him his manager. But even then, as the manager to one of the biggest music stars in the world, Turton still found himself cooking for people in the studio, delivering bites of his mac and cheese recipes, pasta, sandwiches, and more.

"I managed people for 14 years," Turton says, adding it was a joyful job, but it still felt like something was missing. And then, his father fell ill, which upended everything once again. Turton flew home to try and see his father for one last moment, but upon arrival in Detroit, realized he was simply too late.

"My father passed away in 2013 suddenly. And that was a moment where I just started asking myself hard questions," he says. "I sat with him in the room for a couple of hours, and then just felt the finality of death. And I just asked myself tough questions, like, &aposWhat is my legacy?&apos Because at that point, my legacy was just basically helping contribute to building other people&aposs legacy, but I didn&apost really own much. My legacy was building other people&aposs legacy."

So, he went back to his roots.

"The only other thing that I actually loved besides music was food," he says. And when his good friend rapper UGK encouraged him to take the leap of faith and get back to cooking, he knew he had to do it. Only this time, he&aposd do it his way, in his own space, with his own recipes.


Nothing says Fall like Friday night football and nothing satisfies pre-game hunger better than creamy macaroni and cheese. STOUFFER’S® is proud to partner with Chef Tyler Florence, host of Food Network’s “The Great Food Truck Race,” to bring a ‘Taste of Home’ to select high school football games around the country with its new food trucks that will deliver free samples of STOUFFER’S® Mac ‘N’ Cheese to thousands of fans and community members.

STOUFFER’S® Mac ‘N’ Cheese will be available for fans to enjoy in three unique varieties, including savory bacon and chives, tangy buffalo chicken, and of course, classic macaroni and cheese. STOUFFER’S® Mac ‘N’ Cheese is prepared with freshly made pasta and 100% real cheese, specially chosen and blended into an authentic dish loved by generations of consumers.

“I have a soft spot for STOUFFER’S® Mac ‘N’ Cheese,” said Chef Florence, who will be in the STOUFFER’S® Mac ‘N’ Cheese Food Truck in New York and New Jersey. “Growing up in my parents’ kitchen, it was one of the first tasty ingredients I learned to cook with, finding ways to make it my own. As host of ‘The Great Food Truck Race,’ I've seen people all over the country thrilled to have crave-worthy and delicious food accessible to them, in their own neighborhoods. The STOUFFER’S® Mac ‘N’ Cheese Food Truck is a great concept – we’re taking America’s favorite comfort food out of the grocery aisle and bringing it directly to our fans.”

The food trucks will make their way to New Jersey, New York, Ohio and Illinois, donating $5,000 to participating high schools to support students’ academic and athletic achievements in 2013.

“At STOUFFER’S®, we know the importance of a good education, eating a balanced diet and being active in the community,” said Tom Moe, Director of Marketing at STOUFFER’S®. “On a football Friday night, there’s is nothing more satisfying than delicious, warm macaroni and cheese as fans cheer for their team. We’re excited to support all of these high schools and to bring a ‘Taste of Home’ to their communities.”

The food trucks will be visiting the following games:

  • October 11: Elder High School vs. Archbishop Moeller High School (Cincinnati, OH)
  • October 18: Paramus Catholic High School vs. Don Bosco Preparatory High School (Paramus, NJ)
  • October 18: Solon High School vs. Mentor High School (Cleveland, OH)
  • October 19: St. Edward High School vs. Saint Ignatius High School (Cleveland, OH)
  • October 19: William Floyd High School vs. Sachem North High School (Long Island, NY)
  • October 25: St. Rita High School vs. Loyola Academy (Chicago, IL)

The STOUFFER’S® Mac ‘N’ Cheese Food Truck program began in January 2013 when the trucks hit the streets of New York City with celebrity chefs and served unique twists on STOUFFER’S® Mac ‘N’ Cheese, with 100% of profits from purchases benefiting the Mayor’s Fund to Advance New York City in support of Hurricane Sandy relief efforts. In just two weeks, $35,000 was raised by community members in the area.

For additional information on the STOUFFER’S® Mac ‘N’ Cheese Truck schedule, locations, and recipes, please visit and join the conversation on Twitter at and via the hashtag #stouffersmac.

About Nestlé USA
Named one of “The World’s Most Admired Food Companies” in Fortune magazine for sixteen consecutive years, Nestlé provides quality brands and products that bring flavor to life every day. From nutritious meals with LEAN CUISINE® to baking traditions with NESTLÉ® TOLL HOUSE®, Nestlé USA makes delicious, convenient, and nutritious food and beverage products that make good living possible. That’s what “Nestlé. Good Food, Good Life” is all about. Well-known Nestlé USA brands include: NESTLÉ® TOLL HOUSE®, NESTLÉ® NESQUIK®, NESTLÉ® COFFEE-MATE®, STOUFFER’S®, LEAN CUISINE®, HOT POCKETS® and LEAN POCKETS® brand sandwiches, NESCAFÉ®, NESTLÉ® JUICY JUICE®, BUITONI®, DREYER’S/EDY’S®, NESTLÉ® CRUNCH®, NESTLÉ® BUTTERFINGER®, WONKA®, DIGIORNO®, TOMBSTONE® and CALIFORNIA PIZZA KITCHEN® frozen pizza. Nestlé USA, with 2012 sales of $10 billion, is part of Nestlé S.A. in Vevey, Switzerland — the world’s largest food company with a commitment to Nutrition, Health & Wellness — with 2012 sales of $98 billion. For product news and information, visit or

STOUFFER’S® is a registered trademark owned by Societe des Produits Nestle S.A., Vevey, Switzerland.

Other trademarks are the properties of their respective owners, and no endorsement or sponsorship of this promotion – or of STOUFFER’S or Nestle – should be implied.

Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


The HotBox mac and cheese is famous because it's a rare thing — a BBQ restaurant mac that isn't just a limp afterthought. The silky cheese sauce doesn't overwhelm and make you feel stuffed within minutes like many do, plus it has a gentle smoke flavour, making it stand out from the rest of the pack.

We highly recommend ordering one or two portions with brunch, washing them down with copious Bloody Marys, then heading straight back to bed for a snooze.

HotBox, 46-48 Commercial Street, E1 6LT.

Photo: Claw

Claw specialise in crab, so you've probably worked out what makes their macaroni cheese so special. We've long loved their crab fries, which come topped with beautiful fresh white crab meat, spring onions, parsley and lemon. But the macaroni cheese recently took over as our number one dish.

You know you've made the right decision the second this bubbly masterpiece wafts its way towards you, spellbinding with crabby scent. We think the secret is the brown Salcombe crab meat, enriching the mixture and bringing intense crab flavour to the fore. It's sealed with a golden crust of cheddar. Yes please. Swing by on a 'Mac Monday' and you can eat as much of it as you like for £15. Challenge accepted.

Photo: Mac and Wild

My Fussy Eater has found a way to sneak veggies into your kids' dinner without the inevitable "ewww" that follows. Butternut squash, which is a great source of vitamins A and C, plus fiber, and its smooth texture when cooked (not to mention that yellow color) combines perfectly with cheese, for serious pasta goodness. Grab the recipe over at My Fussy Eater.

This dish is guaranteed to satisfy both your sweet and savory desires! Co-Co Sala starts off with their homemade batch of cheesy goodness and then tops it with bacon and green chives. But wait, there's more! The final product is topped with a piece of chocolate-covered bacon, designed to be stirred and melted into the hot mac 'n cheese. Is this real life?

Forget the gum wall and come over to The Public Market for some gooey, ooey, oh so cheesy mac 'n cheese. Artisanal cheese melted down and smothered over warm penne pasta—the holy grail is in the palm of your hands. Have I convinced you yet?

Q&A: What makes a perfect grilled cheese sandwich? We ask the chef behind the Grilled Cheese Truck

You might say it began as a cheesy dream, or at least a cheese-filled one. Dave Danhi, a former chef at fine dining restaurants including the Water Grill, entered a grilled cheese invitational back in 2009, and the sheer size of the crowd stunned him. His entry, a grilled cheese sandwich stuffed with macaroni and cheese, pulled barbecue pork, caramelized onions and sharp cheddar, didn&rsquot take the prize. But it did spark an idea.

&ldquoI thought, &lsquoMaybe the world needs a grilled cheese food truck,&rsquo&rdquo Danhi recalls. With that, the Grilled Cheese Truck was born. Eight years later, the operation has three trucks driving around Southern California, from Santa Barbara to Orange County. Plans for brick-and-mortar outlets &mdash and interest in expansion to Britain and China &mdash are in the works.

This week? You can find a truck parked at the Los Angeles Times Night Market at Grand Park, part of our month-long Food Bowl celebration. The market, running from May 10 through 14, will feature five consecutive nights of some of the city&rsquos best food, along with drinks and plenty of music. The Grilled Cheese Truck should be there every night except Saturday. I recently spoke with Danhi by phone to talk about the truck, Night Market &mdash and all things grilled cheese.

L.A. has this reputation for being focused on health and the latest dietary trends when it comes to food. So why do we love grilled cheese so much?

It&rsquos comfort food grilled cheese is the epitome of comfort food. You have this sandwich that everybody identifies with in a great way &mdash it&rsquos a sensory memory thing that takes us back to childhood. I have yet to run into someone who has a bad memory of grilled cheese.

What makes the perfect grilled cheese sandwich?

You have three main components. Well, actually four. You have bread, butter and cheese. And, to me &mdash this may sound so wrong when I say it, but I truly believe it &mdash there&rsquos got to be a lot of love put in the sandwich. This is one of those creations that really takes on the attitude it&rsquos made with.

So, starting out, you want a good quality bread with a good stiff bread &mdash nothing over-processed or gooey. The cheese needs to be a good quality cheese, and that can be anything from a sharp cheddar to mascarpone. And for the butter &mdash this is a signature of ours &mdash I do a mixture of butter and mayonnaise.

The mayonnaise raises the smoking temperature, so you can cook it better, so if you&rsquove got a lot of stuff inside, it can all get nice and hot, and it makes it a little crisper. And you want butter because of the butter flavor. That to me is the trick. Then just cook it nice and slow.

Are there any grilled cheese no-nos?

I would definitely say that when it comes to grilled cheese, more is not better. There needs to be balance between the cheese and the bread too much butter and the sandwich is greasy and you don&rsquot want too much bread. It all comes down to quality and balance.

Grilled cheese is a great way to make people happy. I call it a culinary common denominator. Everyone identifies with it in a happy way.

&mdash Dave Danhi, founder and chef, the Grilled Cheese Truck

How many different creations have you come up with since starting the Grilled Cheese Truck?

I would say over eight years, we&rsquove done at least 250, at a minimum.

How many actual sandwiches? And how much cheese?

I would say we&rsquove probably done 2 million sandwiches. We&rsquove done Coachella and some other big venues over the years. And close to 200,000 pounds of cheese. I&rsquove been accused of making America fat again.

Where do you find your grilled cheese inspiration?

Sometimes when we&rsquore driving, I&rsquoll just turn off the radio and think, &lsquoWhat has cheese in it that I can turn into a sandwich?&rsquo

I&rsquove done that with things like our fried chicken and waffle melt. I&rsquove come up with a French onion soup melt. It can be an iconic type of dish that will get me going, or sometimes the inspiration of a single ingredient, such as a great pork loin or even something as simple as a banana.

What can we look forward to at the Night Market?

I will always point people toward the cheesy mac &rsquon&rsquo rib, that&rsquos our big one. But the new menu, there&rsquos some fun stuff on there. I did a new dessert sandwich on there with peanut butter, mascarpone, bananas and potato chips. It came out phenomenal.

Sounds like a sandwich Elvis himself would love.

Add bacon to it and you&rsquove got a winner.

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[email protected]

Twitter: @noellecarter

Portland Mac & Cheese Festival 2019

The distinctively American, incredibly versatile and unapologetically cheesiest dish in Portland is returning for the mother of all food festivals. A childhood favorite that only continues to grow in complexity and admiration throughout one's life, Mac & Cheese is the reigning heavyweight champion of savory indulgence - and we're celebrating it with the 2nd annual Portland MAC & CHEESE FESTIVAL!

Portland's Mac & Cheese!

Join us to celebrate the return of America's favorite side dish, on Sunday, Oct. 27th, where you'll enjoy tastings from over 18 of Portland's most talented chefs, eateries and food truck artisans, as they prepare their unique recipes of gourmet mac & cheese for all to enjoy. Watch them battle it out and vote for your favorite to see who will be crowned the best in the city!

*New - Vegan Mac & Cheese Session

New this year! Portland Mac & Cheese Festival is excited to include the Vegan Mac & Cheese Session, beginning at 11am. This session is exclusively for our friendly Portland plant eaters as local vendors offer their own unique tastings of vegan mac & cheese!


The Mac & Cheese Festival will feature a fully stocked bar featuring everything from Beer, Cocktails, Cider, Wine and Spritzers . We'll also include Lemonade, Iced Tea, Kombucha, Sodas and Water for the non-drinkers and minors under 21, to make this the perfect Sunday Funday with friends .

Vendor Line-up (so far):

Original Mac & Cheese Sessions:

Le Bistro Montage

Miss Delta Restaurant & Bar

Gypsy Pie Cart

Lizzie Lou’s Comfort Food

Tucky's Southern Kitchen & Pantry

Migration Brewing


Sweet Drips

The Other Chef

Tony's Chocolonely

Gourmet Brothers Catering

Plant Based Papi


Plant Based Papi


Tucky's Southern Kitchen & Pantry

Lizzie Lou’s Comfort Food

Le Bistro Montage

Sweet Drips Inc.

Frequently Asked Questions (FAQs):

How much can I eat?

There will be 2 oz. tasting portions of mac & cheese from DOZENS of restaurants, so eat as much as you can while supplies last! We DO NOT allow take home containers.

Will there be alcohol available?

You must be 21+ to consume alcohol, and all tickets are $45 - $100 and beverages are included with purchase.

What happens if it rains?

The event venue is mostly indoors with an outdoor courtyard. The event will continue rain or shine.

Bring your tickets

Please bring your ticket or electronic ticket via mobile device, your ID, some extra cash to purchase Mac & Cheese Fest swag. Also bring a BIG appetite!

My kids LOVE mac & cheese – can I bring them?

Of course, children ages 5 and under may enter for free! Discounted tickets are available children ages 6-10 yrs old. All children must be accompanied by a ticket holder Adult.

Will there be gluten free, vegan or vegetarian mac & cheese?

The Mac & Cheese Fest cannot guarantee that gluten-free options will be available but vendors have been strongly encouraged to use gluten free products to offer as samples. Stay tuned for participating restaurants and chefs line-up.

I don't drink alcohol. Will there be non alcoholic beverages available?

Yes! Water, lemonade, tea, soda and other non-alcoholic beverages will be available.

Can I smoke or vape?

Smoking is prohibited at the festival venue.

I'm a member of the media, how do I get in?

Press and media passes are available at limited quantities. Please contact festival organizers for more information on media passes. [email protected]

Sponsorship Opportunities

If you're interested in becoming a Title Sponsor for the festival, contact: [email protected]

Street parking and lot parking is available but limited near the venue. Rideshare transportation is strongly encouraged.

Watch the video: Chicagos Best Macaroni and Cheese: Calzone u0026 Macaroni Co. (December 2021).