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Old 12-13-2012, 03:41 PM
 
Location: The beautiful Rogue Valley, Oregon
7,785 posts, read 18,828,163 times
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Pretty sure this is a trend nationally in "bistro" and "upscale diner" dining. Lately I've been in San Francisco, Denver and Los Angeles and seen a lot of place with mac and cheese (lobster mac n cheese, yum!) on the menu.
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Old 12-13-2012, 04:48 PM
 
Location: North Idaho
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Mac and cheese was once a cheap dinner. But as the price of cheese and cream goes up and up, and even the price of macaroni goes up pretty steeply, a well made Mac and cheese is no longer a cheap dish to prepare, and that is moving it up into the luxurious foods category.

Heck, I can buy a standing rib roast on sale every now and again for considerably cheaper per pound than I pay for a good aged cheddar.
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Old 12-13-2012, 05:18 PM
 
Location: Tigard
638 posts, read 1,178,751 times
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Quote:
Originally Posted by PNW-type-gal View Post
Pretty sure this is a trend nationally in "bistro" and "upscale diner" dining. Lately I've been in San Francisco, Denver and Los Angeles and seen a lot of place with mac and cheese (lobster mac n cheese, yum!) on the menu.
Yes. I was just about to say it's not a Portland thing. Austin has fancy fun with mac and cheese as well.
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Old 12-13-2012, 07:17 PM
 
Location: Lakewood OH
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I have never been a big mac and cheese person but a friend brought me some from New Seasons Market. It was really good. The make it in their deli.
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Old 12-13-2012, 07:56 PM
 
Location: The beautiful Rogue Valley, Oregon
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Quote:
Originally Posted by Minervah View Post
I have never been a big mac and cheese person but a friend brought me some from New Seasons Market. It was really good. The make it in their deli.
See if QFC still carries the Beecher's Mac and Cheese in the freezer case. It'll be expensive, but it is my favorite and worth the one-time splurge. Beecher's is a cheese maker/storefront up in the Pike Market in Seattle. You can also have it shipped (overnight on dry ice for a breath-taking price), or get the recipe out of Kurt Beecher's Pure Flavors cookbook. The recipe does use Beeceher's cheeses, but even Freddies carries them, over by the deli in the spendy cheese section. The cheeses used make a huge difference. I can't stand velveeta in my mac'n'cheese.
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Old 12-13-2012, 10:21 PM
 
Location: Portland, OR
8,802 posts, read 8,898,352 times
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Quote:
Originally Posted by PNW-type-gal View Post
Pretty sure this is a trend nationally in "bistro" and "upscale diner" dining. Lately I've been in San Francisco, Denver and Los Angeles and seen a lot of place with mac and cheese (lobster mac n cheese, yum!) on the menu.
Not to be rude, but I never saw it until I came out to the west coast.
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Old 12-13-2012, 10:39 PM
 
Location: Portland
1,620 posts, read 2,300,641 times
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Originally Posted by VTHokieFan View Post
Not to be rude, but I never saw it until I came out to the west coast.
That's not rude, that's an observation.
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Old 12-14-2012, 09:10 AM
 
Location: The beautiful Rogue Valley, Oregon
7,785 posts, read 18,828,163 times
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Quote:
Originally Posted by VTHokieFan View Post
Not to be rude, but I never saw it until I came out to the west coast.
It's also all over the food/foodie magazines, which indicates it is national.

New York
Food Trends 2012: What to Expect on Your Table | Foodie Buzz
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Old 12-15-2012, 01:03 AM
 
Location: Lakewood OH
21,695 posts, read 28,449,641 times
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I didn't know mac and cheese was such a big deal. Maybe I never liked it because my mom used to get that stuff in a box made by Kraft which is ironic because my nephew now has a pretty big deal job at Kraft Foods.

Anyhoo, mac and cheese is about the only thing I can afford at New Seasons so it's a nice treat when I want to go there and splurge. And do some "Yuppie watching."
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Old 12-15-2012, 02:04 AM
 
26,143 posts, read 19,841,434 times
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That stuff used tio be delicious!!!!!! -- I LOVED KRAFT!! (Sadly they changed the recipe and its not as good now)
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