Mac and Cheese Madness: Red Robin

By Ron Swarner on August 15, 2014

Someone got their ribs in my mac and cheese! And that someone has a beak.

In the South, mac and cheese often accompanies barbecue ribs. It's as common and someone sticking their chocolate in peanut butter, or something. Red Robin, the local franchise that built its reputation on gourmet burgers, offers the Southern combination ($13.99) - meaning, like many Southerners, it treats its mac and cheese as a vegetable.

The ribs are the star of this dish, although a diminutive star. They're riblets - tiny tender triple S pork riblets. The meat fell off the bone and into my smile.

The mac and cheese, with its three Italian cheese sauce of Romano, Parmesan and assaigo, was topped with half-melted shredded mild cheddar. It felt and tasted like a sidedish.

RED ROBIN, various locations including close to Tacoma Mall, Lakewood Towne Center and two Puyallup locations,