Midwest Living Review
Serving up comfort food to the people of Chicago, the Southern Mac and Cheese food truck -- painted to resemble a gooey helping of the stuff -- is turning the traditional dish on its head. With offerings like roasted artichoke, spinach and goat cheese fondue, this isn't your mother's mac and cheese. Executive Chef Cary Taylor makes about six different varieties for each day's run, and the menu keeps changing, from the simple truffle-infused smoked Gouda to the spicy crawfish, andouille and pepper Jack. We tried an order of the truffle-infused smoked Gouda and an order of Mexican chorizo, cojita and pepper Jack cheese macs. The Gouda variety was delicious -- rich, creamy, topped with some bread crumbs. We weren't as impressed with the Mexican chorizo. It may have to do with personal tastes, but to me it seemed like extra-spicy hamburger, rather than sausage. The hearty helpings are a deal at $5 for a pint and $9 for just under two pints, and each serving comes in a plastic deli container, making it easy to take on the go. Just be sure to double check the location posted on the truck's Twitter page (@thesouthernmac) so you aren't wandering in search of your supper because this truck can change location at the last minute. And if you are looking for more than mac and cheese this isn't the truck for you; they stick to what they're good at.