The Best Mac and Cheese in Toronto
The best mac and cheese in Toronto is the ultimate comfort food, whether it's the straight-up classic version or an interesting twist on the traditional. There's just something about this cheesy, carb-o-licious dish that makes us keep coming back for more.
Here is the best mac and cheese in Toronto.
This Poutini's offshoot is all about take-out mac, offering a variety of versions (and two different sizes) that all use cavatappi, from a classic five-cheese blend to more out-there creations, like blue cheese and Buffalo chicken with Frank's hot sauce, or carbonara, with pancetta, grana padano and egg yolk. There are even vegan and gluten-free options.
A signature dish at this 24-hour diner, the double mac & cheese consists of cavatappi (a.k.a. scoobi-doo pasta) covered in a mornay sauce with mozzarella, provolone and cheddar mixed in, topped with an Asiago-panko crust and a drizzle of truffle oil, all served in a cast-iron skillet.
Tubular noodles are tossed in a béchamel sauce of cheddar, chevre, mozzarella and Parmesan (plus a hint of smoked paprika) at this Financial District favourite, and a herbed breadcrumb crust serves as the crunchy topping. Add cubes of smoked ham if you must, but you will definitely need a nap after this one.
Vesuvio pasta (twisty, squiggly Italian-made artisan pasta shaped to resemble the volcano) is used in this Riverside gastrohouse's mac, which is enveloped in a creamy blend of Greuyre, 10-year organic Canadian cheddar, L'Ermite Bleu and Boschetto al Tartufo along with black truffle paste, fresh herbs and truffle oil. It's all topped with a jalapeno-cheddar biscuit crust.
Six variations (plus two secret menu options...shhh) on mac can be found at this Junction spot that specializes in melty, cheesy goodness. There's everything from the classic (elbow noodles, aged cheddar bechamel, a hint of herbs) to Southern Comfort - deep-fried buttermilk popcorn chicken, roasted bell peppers, corn, banana peppers and Emmental cheese.
Formerly Fanny Chadwick's, this cozy diner/bistro in the Annex revamped its interior and its offerings, wanting to be known for more than just its brunch. One item you can only get outside of brunch is its delectable "big side" of mac & cheese, drenched in an aged cheddar cheese sauce with salsa verde, crispy fried shallots and cotija cheese.
While Doug McNish's version of mac doesn't actually contain dairy cheese (it's vegan and gluten-free), it's one of his most popular items. His organic sauce contains creamy butternut squash with smoky tofu, and the whole thing is baked so that the gluten-free breadcrumb crust reaches a golden perfection.
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