Eugene weekly., January 28, 2016, Image 27

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right, mac can has cheezburger — topped with pickle slices.
It was, of course, delicious in a way that you probably
shouldn’t think too hard about; there were definitely flashes
of Hamburger Helper. Both macs used the same cheese
sauce, which was on the saucier side of the gooey spectrum,
and uses provolone, cheddar and Swiss. Macaroni (elbow)
noodles cooked perfectly firm.
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4. WildCraft Cider House
390 Lincoln Street
WildCraft’s “truffle mac and cheese” is the classiest
mac and cheese on our list ($10). And what it lacks in size
(it’s served in an adorable ramekin, the smallest portion on
this list) it makes up for with an outrageously dreamy and
pungent flavor that will stick with you for days. This mac
uses white truffle oil (or freshly shaved truffles if available),
Farmstead white cheddar and mozzarella, topped with a
brioche Parmesan crust. The noodles are the more robust
“lumachine,” shaped like fantastic mini-dinner plates loaded
with cheese. While add-ins are not on the menu, WildCraft
recommends mixing in pesto or adding smoked salmon ($5)
or pork belly ($6).
5. Cornucopia
295 W. 17th Avenue; 207 E. 5th Avenue
The “grown-up mac and cheese” ($11.95) at Cornucopia
is the closest to the textbook version of a classic mac that we
found, and it’s near perfection. The cheddar cheese sauce has
that nostalgic orange glow, and the elbow pasta is cooked
just right. Like the Taphouse, pretty much anything on the
menu can be added in — we went for broccoli and bacon
strips. The broccoli was fresh and perfectly steamed, and
the bacon was thinly sliced and crunchy, all topped with a
fluffy crust of buttered breadcrumbs. This mac is a must and
perhaps the most kid-friendly.
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1591 Willamette Street
Though it was close, Bier Stein’s “bier cheese soup mac
‘n’ cheese” ($9.50 full order, $6.50 half) wins best overall
mac. First, the presentation is mouthwatering — large,
round bowls filled with plump, spiral noodles and sprinkled
with fresh parsley. The bier cheese soup — made with an
American lager and some bleu cheese — adds a level of
magic to the cheese blend of provolone, gouda and cheddar.
This mac was also the gooey-est — picture a bridge of
melted cheese as you move your fork from the plate to your
mouth. Add bacon or seasonal roasted veggies ($2 each) like
we did — the veggies are super fresh and yummy, including
zucchini, squash, carrots, onions and tomatoes — or go for
the grilled chicken bratwurst ($3).
Honorable Mentions
Papa’s Soul Food Kitchen’s creamy, fluffy mac and
cheese has a cult following, but alas, it’s served as a side
($3). Oregon Electric Station’s “lobster mac and cheese” is
rumored to be decadent and delish, but it was a little above
our price point at $21.
EUGENEWEEKLY.COM/CHOW
PHOTOS BY T R ASK BEDORT H A
6. The Bier Stein
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CHOW WINTER 2016
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