The Best Mac and Cheese in Toronto
The best mac and cheese in Toronto pay homage to the humble, rib sticking, tummy filling, neon orange delight that is so much a part of our country's wintry collective consciousness that saying we are nostalgic for it would be an understatement.
Luckily for Torontonians, our restaurateurs are not content with the version off the supermarket shelves (even the PC white cheddar one!) and have instead conjured an incredible variety of dishes that use this simple form of pasta and cheese as a base for further exploration.
While some use up to 5 different types of cheese and ingredients like beer, vinegar, veal cheeks and more, they are still homey and full of love.
Here's where to find the 9 best mac and cheese dishes in Toronto.
With contributions from Ivy Lovell and Bryce Daigle
This Mirvish Village stalwart makes one of the best versions of mac and cheese I’ve had. Creamy, delicious and not at all greasy. It's homemade and served on a giant plate (paired with a huge side salad and garlic toast) and smothered in an oven melted 3 cheese blend. It's no wonder people all across Toronto rave about the Vic's mac and cheese. Come for the great beer selection, stay for the mac and cheese! Moderately priced, but well worth it. More »
It could be argued that Czehoski started Toronto’s mac and cheese fever when it opened 6 years ago. Chef Andy Wilson’s version uses perfectly cooked elbow pasta, medium aged white cheddar, Guinness, and a little salt and vinegar that’s finished in the pan with Quebec curds and topped with pecorino. It ain’t what my dad used to make, but that’s fine by me. Sorry KD. More »
Available as a side option at both the Original Harlem on Richmond East and sibling Harlem Underground this soulful mac and cheese is infused with bacon and as creamy and satisfying as it looks. More »
The Dakota Tavern isn’t known for its food, but dammit, it should be! Owners Maggie and Shawn have enlisted a first rate kitchen and their mac and cheese using cheddar, mozzarella, and jalapeno havarti is comfort food at its finest. Not content with that, however, their newest version with braised veal cheek, crushed house-made pork rinds and chimichurri takes it to a whole…nother…level. More »
Served in a large bowl, this mac and cheese variety is smooth, spicy, and sure to please. This West Queen West favourite is able to keep the traditional recipe fresh by adding crushed corn flakes to the dish. It might seem a little strange at first, and the flakes get somewhat soggy, but it grows on your after every mouthful. Served on its own, it's reasonably priced at around 8 bucks. More »
As feel good and neighbourhoody as they come, owners Darryl and Nathan’s Red Seal chefs ensure the food is top notch and the mac and cheese is no exception. With gruyere, parmesan, white cheddar, swiss, and double smoked bacon (as an option), it’s a staple regulars insist never change. Not near Greektown? You’re in luck! A second one recently opened in Little Italy. Bravo! More »
Eschewing the namesake’s pasta for the heftier ziti variety, Chef Karen Vaz lets her baked version with Jensen Cheddar do the talking. Served with house-made grilled corn bread and salad, it’s simple, cozy, and very popular with the Rebel House going through more than a hundred a week. Since you can’t argue with cold hard numbers, it’s gotta be good. More »