Despite warmer than usual temperatures, D.C. is still in the middle of winter—typically an ideal time for comfort food. Macaroni and cheese is the ultimate comfort classic. It’s a simple dish that is equally at home as a casual side dish as it is as an upscale entree. Washington has its share of excellent mac and cheese, coming from barbecue joints to food trucks and gastropubs. So ditch the boxed stuff and read on for our picks on the best in the area.

(Photo by Carmen Drahl)

DUKE’S GROCERY: You’ll encounter no crunch of panko bread crumbs on Duke’s truffle mac and cheese (although panko does pop up elsewhere on the menu). This dish is clearly designed for devotees of the smooth, creamy version of the classic. A blend of mild and sharp white cheddar cheeses pairs with shell pasta and it’s finished to golden-brown perfection on top. Expect to get it piping hot in a cast-iron skillet. And of course, there’s the truffle oil. At the end of the day, you won’t be sorry if this side sidles up next to one of Duke’s signature burgers. —Carmen Drahl

Duke’s Grocery is located at 1513 17th Street NW.

BARREL: Authors Frank Bruni and Jennifer Steinhauer this month released “A Meatloaf in Every Oven,” which includes side dishes to accompany some meatloaf recipes. One such recipe is the mac and cheese Chef Garret Fleming created while at Barrel, a Capitol Hill bar known for its voluminous bourbon selection. The menu simply describes the mac and cheese ($14) as, “goat, fontal, parmesean and gruyere cheeses, gremolata.” That is quite the understatement. As Bruni and Steinhauer write, “[t]his is a somewhat involved execution of a classic dish. It’s also an expensive production, using an array of cheeses with price points well above Velveeta’s.” Luckily, D.C. residents don’t have to cook it. We can all just eat it at Barrel.—Andrea Adleman

Barrel is located at 613 Pennsylvania Ave. SE

CAPMAC: Mac and cheese has been elevated beyond boxed comfort food, and that is even true when it’s served out the side of a bright orange truck. CapMac’s gooey goodness-on-the-go sources its produce and meat from local farmers and ranchers, and the menu changes based on seasonally-appropriate offerings. This means house-made chicken merguez, Cabernet Sauvignon, and egg emulsions can all find their way into pasta dishes. Check out the calendar to find out where the truck will be parked next. A brick-and-mortar shop is reportedly being cooked up as well.—Evan Caplan

Follow CapMac on Twitter for current locations

(Photo by GCDC)

GCDC: GCDC is most known for its grilled cheese sandwiches, but don’t sleep on its mac and cheese offering. The delicate Cavatappi pasta lobster mac and cheese ($14) uses a homemade Parmesan cream sauce made with shallots and garlic and a cheddar blend and gets a hit of toasted breadcrumbs at the end. It’s the perfect pair to one of the restaurant’s sandwiches, or can act as a meal on its own.—Travis Mitchell

GCDC is located at 1730 Pennsylvania Ave. NW

CHEESETIQUE: When a restaurant has a name like Cheesetique, the mac and cheese better be on point. This Northern Virginia spot delivers on that promise with several different preparations. It all starts with the mac and cheese arancini, a fried and finger-friendly way to nosh on the restaurants signature cheesy noodles. When it comes to traditional mac and cheese dishes, Cheesetique delivers several options, including lobster macaroni and cheese with Fontina, tarragon, and sherry. Its standard version is made with a dynamic blend of goat gouda, Asiago, and Cacio de Roma along with a topping of truffle-infused bread crumbs. Regulars can also ask about the daily special too, which features a choice mac and cheese of the moment. Gluten-free mac and cheese is also available on request.—Travis Mitchell

Cheesetique has three locations: 2411 Mt. Vernon Ave., Alexandria; 4056 Campbell Ave., Arlington; and 800 N. Glebe Rd, Arlington.

(Photo by Red Hook Lobster Pound)

RED HOOK LOBSTER POUND: The cheese in this seasonal lobster mac ($12.95) is neither too sharp nor too mild for its supporting role alongside al dente penne. Both of these lesser characters speak softly so as to yield the spotlight to the star: chunks of Ocean-fresh lobster that steal the show.—Andrea Adleman

Follow Red Hook Lobster Pound online for current locations

RED DERBY: Conventional wisdom says the best mac and cheese is a gooey, creamy affair. Don’t be fooled: it can also be fried, triangular, and sitting on a bed of french fries. That’s the case at this neighborhood bar, where the mac and cheese wedges ($8) never fail to satisfy. If you squint, you could almost mistake them for chicken nuggets. But then you take a bite and find an interior of hot cheese and elbow macaroni ensconced in a deep-fried crust. Who needs conventional wisdom when you have mac and cheese wedges? — Rachel Sadon

The Red Derby is located at 3718 14th St NW

(Photo by Lincoln)

LINCOLN: Lincoln’s mac and cheese ($11) is served in a mini cast-iron skillet, making for an A-plus presentation. It’s made from mornay, smoked gouda, and cheddar. And, since it’s a side dish, you can get this rich mac and cheese alongside another one of Lincoln’s signature plates, like the strip steak or even the kale salad. Or, go for happy hour Monday through Friday from 4 p.m. to 7 p.m. and score the mac and cheese for an affordable $6.—Rachel Mastandrea

Lincoln is located at 1110 Vermont Ave. NW

MERIDIAN PINT: Though the loss of shuttered Kangaroo Boxing Club’s jalapeno cheddar mac and cheese is cause for mourning, there’s a solid replacement in Meridian Pint’s classic version. The Columbia Heights bar serves a hearty bowl oozing with Parmesan, sharp cheddar and crispy bread crumbs for only $8—the kind of comfort food staple that pairs well with the long list of pints on tap.—Kate Stoltzfus

Meridian Pint is located at 3400 11th St. NW

(Photo by The Pig)

THE PIG: Meat may be the focus of The Pig, but the truffle mac and cheese is a must-order. Served in a mini ramekin, this satisfying side dish is rich, creamy, and bursting with three-cheese goodness—made with goat cheese, gruyere, and white cheddar. Dig in and you’ll break through the homestyle breadcrumb crust completed with sumptuous truffle oil. —Rachel Mastandrea

The Pig is located at 1320 14th St. NW

MYRON MIXON PITMASTER BARBECUE: Across the Potomac in Old Town Alexandria is Georgian barbecue master Myron Mixon’s latest restaurant, featuring slow-cooked pork and beef. The menu features two types of stick-to-your-ribs mac and cheese. The standard uses cream along with cheddar and Parmesan cheeses and runs $4 for a single serving and $8 for a pint. It’s also available as one of the side options on the various sandwiches and platters. And true meat lovers can upgrade to the snack-sized version folded with shreds of tender baby back rib meat ($10).—Travis Mitchell

Myron Mixon’s Pitmaster Barbecue is located at 220 North Lee St., Alexandria