At this steakhouse, the macaroni and cheese is presented as a classic side with tubular pasta in a dense, cheese-forward sauce.[16][22][31][35] The preparation leans toward a traditional steakhouse style, often baked or finished so the top layer firms up slightly while staying creamy underneath. On the plate, it eats rich and substantial, with a texture that walks the line between smooth sauce and a cohesive casserole, making it easy to share alongside steaks and chops. Both travelers and regular patrons single it out as one of the more satisfying accompanying dishes with the heavier mains.[16][22][31][35]