I used to be a firm believer that there’s no such thing as too much cheese. As a person who pours half a bottle of cheese powder on my baked rice at 18 chefs, and put an unnecessary amount of cheddar in my cheese sandwiches, it is a shame for me to declare that… there is such a thing as too much cheese.
Tucked away in an inconspicuous mall opposite Bencoolen station lies a Mac and Cheese cafe. The Big Cheese is no ordinary mac and cheese cafe with its unique DIY feature which allows you to choose from 6 different types of cheese, 5 different pastas, an assortment of protein and greens and an array of sides to spice up your very own mac and cheese. Compared to most mac and cheese cafes, the prices there aren’t too high too.
Now before I officially start my review, I should clarify the negative connotation in the introduction. The Big Cheese’s mac and cheese is certainly delicious. The pasta is al dente, the cheese is rich and creamy and the pairings of meat and vegetables definitely brought mac and cheese to the next level. The only problem I had was that it was too plain. Chewing 16 oz of the same texture and taste? Not really my thing.
The trick to enjoy the mac and cheese here is to order the smaller size (16oz) which costs $8, despite not being as worth it as the bigger one (26oz) which costs $10
The truffle oil and pulled beef in this combination won me over. I was surprised at the intensity of the truffle oil the mac and cheese, which by the way, tasted really well with the charred gruyere. The only disappointing aspect of the dish was the portion of the pulled beef. While I wasn’t expecting large chunks of beef cubes in the box, I was hoping for at least a substantial bite of the red meat. However, there were only small shreds of the beef here and there which was overpowered by the aroma of the cheese and truffle oil.
In comparison to the pulled beef in the Big Cheese, the pieces of chicken here, although still small, is significantly larger. There was a good spice level to the mac and cheese but there isn’t the kick that srirachas are supposed to have. Instead, the chili used was sweeter and milder.
Which pasta’s the best?
While ultimately all types of pastas taste the same, the fusili is, in my opinion, the best pasta for any kind of mac and cheese. Its larger surface area allows it to be coated with more cheese, thus maximizing the flavor of every bite. The conchiglie is also a good choice as it allows pockets of cheese to be trapped inside the conch shaped pasta.
The DIY mac and cheese are slightly cheaper, at $6.50 for a small box (16oz) and $8.50 for large (26oz).
Just a disclaimer that I am in no way a food connoisseur, but here are some of the combinations that I feel are great options when you opt for the DIY mac and cheese.
Cheese: Mozzarella + Feta (+$1.00)
Green: Spinach + Broccoli
Topping: Ritz Crumbs
#2 Seafood Supreme
Cheese: Parmesan + Gouda (+$1.00)
Protein/Green: Shrimp + Spinach
Topping: Truffle Oil
#3 Double Beef
Cheese: Cheddar + Gruyere (+$1.00)
Protein: Beef Pepperoni + Chicken Sausage
Topping: Dorito Crumbs
Add Ons: Sunny-side Up (+$1.50)
91 Bencoolen St
#01-59, Sunshine Plaza