I’ve always given macaroni and cheese a chance. It has carbs and cheese. As far as I’m concerned this is a dish which sounds like it should have so much potential. But I’ve always been quite disappointed with this dish with most restaurants serving something that doesn’t taste too different from the Kraft mac & cheese which requires you to add water and microwave. Cochon Butcher, has definitely restored my faith in what I’ve always thought was an overrated dish with the pancetta mac-n-cheese. Crispy on the top with cheese which wasn’t gritty or watery, with the texture and taste of pancetta. Definitely worth a trip to New Orleans.