The Surprising History of Mac and Cheese
Mac and cheese has a far more distinguished pedigree than most people realize. The earliest known recipe appeared in a 14th-century Italian cookbook called Liber de Coquina. Thomas Jefferson famously served a pasta and cheese dish at a state dinner in 1802 after encountering it in Europe. The dish traveled from aristocratic European tables to become an American household staple, particularly after Kraft introduced its boxed version during the Great Depression. Now, in the 21st century, mac and cheese has come full circle, returning to fine dining menus as a sophisticated, artisan preparation. Its journey mirrors the democratization and re-elevation of great food.
What Separates Fine Dining Mac and Cheese from the Box
The difference between a fine dining mac and cheese and its grocery store counterpart is the difference between a USDA Prime steak and a fast-food burger. Premium versions start with a carefully crafted cheese sauce using a combination of aged cheeses, often Gruyere, sharp cheddar, fontina, or Parmesan, each contributing distinct flavor and texture qualities. The pasta is cooked to a precise al dente that holds its structure in the sauce. At Blu' Steakhouse in Hollywood, FL, the Mac and Cheese at $14 delivers a depth of cheesy flavor and textural contrast that elevates this side from nostalgic to genuinely refined.
Why Steakhouses Perfected Mac and Cheese
There is a reason mac and cheese became a steakhouse staple rather than a fixture at seafood restaurants or Italian trattorias. The rich, savory character of cheese and pasta creates a natural harmony with beef that few other sides can match. The creamy sauce echoes the fatty richness of a well-marbled steak, while the pasta provides a textural counterpoint to tender beef. The combination of a perfectly seared NY Strip at $65 with a generous side of mac and cheese at Blu' Steakhouse creates a pairing that satisfies on every level, from the sophisticated to the deeply comforting. It is fine dining with a warm embrace.
Creative Variations on the Classic
Top steakhouses have pushed mac and cheese in exciting directions while respecting the dish's soul. Lobster mac and cheese adds ocean sweetness to the cheesy richness. Truffle mac and cheese introduces earthy luxury. Smoked versions bring barbecue-adjacent depth that pairs exceptionally well with grilled steaks. Some chefs add a crispy breadcrumb topping for textural contrast, while others finish with a brulee-style golden crust under the broiler. The best variations enhance without overwhelming, keeping cheese and pasta as the stars. Whether you prefer your mac and cheese classic or creative, the foundation must be exceptional for any variation to succeed.
Pairing Mac and Cheese with Your Steak
Mac and cheese pairs beautifully with virtually every steak on a fine dining menu, but certain combinations shine brighter than others. The dish's richness works particularly well with leaner cuts like the Filet Mignon at $55 at Blu' Steakhouse, where the mac and cheese provides the indulgent element that the lean filet keeps restrained. It also stands up beautifully to bold-flavored cuts like the Bone-In Ribeye Au Poivre at $89, where spice and cheese create a satisfying interplay. For an over-the-top experience, pair it with the Wagyu Ribcap at $85, where marbling and melted cheese create a symphony of richness. Call 754-260-5189 to reserve your table.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.