The ninth annual Austin Mac and Cheese Festival returned to Star Hill Ranch with the energy of a tropical vacation and enough cheese to a resort swimming pool. Mid-November tried its best to act like fall, but Austin did what Austin does and delivered a sunny day with clear skies, and the kind of heat that makes people question their wardrobe choices for the rest of the day. Tropicana Joe kept the island beats rolling with his famous vinyl selections that it made a few guests feel like they were wandering around on a cruise ship.
Sixteen vendors showed up ready to compete and ready to push the boundaries of what no other mac & cheese dish has ever accomplished. The theme invited Hawaiian and Caribbean inspirations which resulted in combinations that somehow made sense despite sounding like a dare. Coconut shrimp on mac. Grilled pineapple on mac, and enough jerk seasoning to wake up after a night of partying. It was a warm weather fever dream, and it tasted amazing.
The festival was presented by Austin Food Magazine, and Austin Int’l Airport Beats, Bites & Flights which also offered a VIP lounge that offered additional guests additional offerings from Antonellis Cheese Co, and Escoffier Culinary School. Still Austin Whiskey and Waterloo Gin offered sips of their latest and greatest selections.
Now onto the contenders. This year delivered some unforgettable heavy hitters. The fried mac and cheese bun burger from JABS Burger drew a crowd near the entrance and eventually declared victory with the the Judges’ Choice award. Knotty Deck Bar and Grill served an island mac with coconut shrimp, pineapple, and fried plantain, which felt like a passport stamp in a bowl. Guest House went big with jerk chicken and a massive crunchy chicharron.
Industry Austin took home the People’s Champion victory with their Jerk Poblano Mac that had a few folks circling like sharks around a tour boat. It was intensely seasoned creamy and topped with crispy poblano for dramatic effect. The team went on to win the People’s Champion title and secured one of the coveted championship belts plus a round-trip flight from Southwest Airlines. JABS earned the Judge’s Choice belt. Twin Isle delivered a macaroni pie crowned with stewed oxtail that earned them a runner-up finish.
After a full day of island flavors dancing on molten cheese the festival wrapped up with smiling guests full vendors and belts held high like culinary championship gold. Nine years in and the Austin Mac and Cheese Festival remains a warm weather November ritual. It is tropical. It is indulgent. It is joyful. And it proves again that this city will always show up for creativity as long as it comes with cheese.