Northwest Military Blogs: Served blog

November 21, 2014 at 8:04am

Mac and Cheese Madness: Half Pint Pizza Pub

Half Pint Pizza Pub in Tacoma's Sixth Avenue neighborhood pays tribute to the famous "Pasteurized Recipe Cheese Product" in its mac and cheese. Photo credit: Pappi Swarner

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Macaroni and cheese seems simple enough - the ingredients are listed in the name of the dish. However, as I have discovered over the last eight months, the varieties are endless.

Depending upon the pasta, cheese and toppings, it can have a gourmet, beer, Southern, Mexican or Texan spin. The dish goes with everything from bacon to lobster and truffles. Even the crust can vary - croutons or breadcrumbs can add exciting flavors, as well as a textural crunch, to the cheesy goodness.

At its core, two schools of macaroni-and-cheese philosophy exist: the artisanal, gorgonzola-gruyere-gouda kind and the one devoted to the blue box. This week's mac and cheese dish tips toward the box.

The Half Pint Pizza Pub, formerly Medi's, is a small, red sauce Italian pasta and pizza joint in Tacoma's Sixth Avenue neighborhood. Check that; it's a red sauce Italian pasta, pizza and craft beer joint. You can't miss the chalkboard proudly listing craft brews, including several local breweries. Half Pint's mac and cheese version fills a small, cast-iron skillet with small elbow noodles bathing in a bubbling, creamy Velveeta (a nearly 100-year-old Frankencheeese) and heavy whip sauce, freckled with tiny nubs of croutons. Two perfectly toasted garlic bread slices and a tiny cup of tangy marinara sauce were welcomed sidekicks. The small size makes a nice lunch.

Gooey and good, and no doubt artery clogging, may I suggest you can wash down this cheesy morsel with a pine-y and strongly bitter Breakside IPA, which, like all beers, is only $3 on Thursdays.

HALF PINT PIZZA PUB, 2710 Sixth Ave., Tacoma, 253.272.2531

LINK: More mac and cheese dishes in the South Sound

LINK: The answer to why this mac and cheese column exists

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About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

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