Straight from the Plate Caf Food Reviews

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Photo courtesy of Melanie Singer '17

Photo courtesy of Melanie Singer ’17

 

This past week, there was a special meal option of make your own mac n’ cheese. The line for this stretched from where the food is to halfway across the cafeteria. There were an assortment of toppings such as popcorn chicken and grilled chicken, and vegetables like mushrooms, carrots and spinach. I went with the sautéed mushrooms, spinach and broccoli to go with my mac n’ cheese. Along with choosing your toppings to go in the mac n’ cheese, you were also given the option to of what kind of cheese you wanted on top of your pasta and toppings. I went with plain cheddar cheese to keep things simple, as the toppings I chose would spice up the meal. The chef then put everything together on a pan and melted the cheese on top of the pasta and toppings right in front of you. The final result was definitely worth the 30-minute wait in line. Sometimes the pasta in the cafeteria is soggy, but this pasta was cooked just right, and the mixture of toppings with the cheddar cheese melted and tasted perfect together. It’s always nice when the Dining Hall puts together a little something extra and special, as the regular cafeteria food begins to get boring after a while.

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