Contemporary Versions
Boston Market, a ready to eat take-out, and Michelina's and Stouffer's, frozen food, are some of the more recognizable brands of macaroni and cheese available in the United States. The dish retains its Southern associations and is a common side at barbecue and soul food restaurants, but it has long held its place in higher end Southern establishments and working class cafeterias. One novelty presentation is deep-fried mac and cheese found at fairs and mobile vendors (food carts). A prepared version known as "macaroni and cheese loaf" can be found in some stores.
Since the 1990s various "gourmet" macaroni and cheese dishes have emerged in fine "non-regional" North American restaurants. Since 2005 a number of restaurants operating on a fast-food model—but serving only macaroni and cheese—have opened in places such as New York City, Oakland, Portland, St. Louis, Manchester and Vancouver, Canada.
It is possible to make "macaroni and cheese" with actual cheese rather than a cheese sauce. It has been suggested that pasta rigati or some other small shell macaroni is an excellent choice for the pasta ingredient due to its "pocket" to hold cheese.
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