the mac and cheese files
DuMont’s DuMac and Cheese

So, I finally took my ass over to Brooklyn today and crossed the Williamsburg Bridge with only one thing on my mind.

DuMont’s legendary Mac and Cheese. It was time.

I’ve seen this mac and cheese on several best of lists and from the pictures I had seen on those same lists, it really did look too good to pass up.

So, how was it? Is it possible that it lives up to the insane hype?

First off, let’s take a look at what it’s working with.

So as you can see, it’s already a pretty cheesy affair. Cheddar, gruyere and parmesan working together with radiatore pasta. The bacon itself is the hard slab type, not crunchy bacon bits that you might find in a salad or something.

So after about fifteen minutes from when I ordered it, it arrived.

The pictures don’t do the size of this justice but believe me when I tell you that it’s a pretty big serving. The first thing I thought was, “Shit. There’s no way I’m gonna be able to finish this all.”

And I didn’t. By the end, I ended up scarfing about half of it and considering that I was on an empty stomach and I have a hell of an appetite as it is, take that as you will.

I can honestly tell you from the bottom of my heart that this mac and cheese right here has one of the best crunchy tops I have ever had. It’s thick, crispy and sprinkled with a light layer of bread crumbs and parmesan cheese which gives you a nice little nip in the taste buds with every bite.

This is an incredibly cheesy mac, so much so that I’m almost tempted to call this a “cheese and mac” just from the sheer excess of cheese this has. It’s not a stringy cheese type mac but more of a thick, soupy, creamy texture that characterizes this. Whoever put this recipe together knew exactly what they were doing using radiatore pasta.

It’s the perfect pasta for this type of mac and cheese with nooks and crannies to soak up all the cheese sauce, ensuring that every bite is a cheesy one. The bacon is the last addition to add to the perfection, cut up into small chewable chunks and salty enough to give the dish an added edge.

So, is this the end-all, be-all, best ever mac and cheese this guy has ever had? It’s a tough call. It’s pretty tasty and I’d be lying if I said I wasn’t impressed by the overall quality of it and damn it if it isn’t pretty delicious. The layer of crunchy baked cheese on top is absolutely wonderful but frankly, this was just way too much for one serving. The girl who served this to me told me not to feel too bad, most people didn’t ever finish it anyway, not without some kind of struggle. And you really can’t knock it just on the serving size if it tastes delicious.

If you’re like me and you appreciate a good mac and cheese, then by all means get your ass to Brooklyn and over to DuMont to try this. It’s pretty impressive and a perfect dish to split between two people. This was a recipe crafted by someone who obviously loves a good mac and cheese and they’ve delivered in spades. This is definitely worth having and strongly recommended.

Click on the pic below to be taken to DuMont’s official website!

  1. pigsaremything reblogged this from themacandcheesefiles
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  5. sparklesmovementnature reblogged this from themacandcheesefiles and added:
    This mac and cheese looks SO good. Holycrap.
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