Vidalia’s baked macaroni and cheese (Alicia Mazzara).

Dish of the Week: Macaroni and Cheese

For many of us, childhood memories of macaroni and cheese involve watery, neon orange noodles from Kraft. If you were really lucky, your mom might have sprung for Velveeta with its frighteningly gooey sauce from a squeeze packet. But mac ‘n’ cheese isn’t just for kids or poor college students anymore. These days, you can find macaroni and cheese on the menu at many fine D.C. restaurants, and thankfully it is unrecognizable from anything you’d make from a box.

Though you wouldn’t guess it based on the name, Hank’s Oyster Bar does a mean mac and cheese. For five bucks, diners can get a bubbling side of creamy, white cheddary goodness. Hank’s Mac and Cheesy isn’t fancy, but it captures the essence of a great classic mac and cheese — a crunchy, browned top, a soft, gooey inside, and a clean, sharp cheese flavor. If you want to get a little fancier, order Vidalia’s baked macaroni ($8.50), made with nutty cave-aged cheddar, smoked Virginia ham, and a buttery breadcrumb topping. For a real splurge (and an extra $9.50), add fresh shaved truffles.

Truffles aside, the winner for most decadent macaroni and cheese might have to go to Zola for their lobster mac ($21 a lunch entree, $10 as dinner side). Zola uses a smooth, mild Fontina sauce studded with big chunks of tender lobster and draped with a few springs of asparagus. DCist loved it so much that we even figured out how to make it at home. Where’s your favorite place for macaroni and cheese? Let us know in the comments.