My boyfriend, Tommy, made me a mac and cheese omelette for dinner the other night. You may say, “whaaat....a mac and cheese omelette?” And I’d answer: why not; it’s genius - also, it was his way to use up what we had in the house. It was so good it made me wonder why it wasn’t thought of and popularized before. The processed mac and cheese is familiar and comforting and is enveloped in another commonplace food. However, the mesh of the two feels new and daring. The eggs give the heavy mac and cheese some delicacy. Also, there are so many possibilities for extra deliciousness: crispy bacon or toasted or panko breadcrumbs for texture, roasted poblanos and garlic for a Mexican flair, and various stinky cheeses and herbs to make it more ‘up-scale’ (if that’s possible).
I would compare the mac and cheese omelette to the chicken and waffle. Both combine breakfast and dinner into something quirky and beloved. Chicken and waffles have been around for decades but have only recently become popular on fine-dining menus in Richmond, VA. Give it a few years and maybe you will see the mac and cheese omelette on those same menus.
Here’s one NYC restaurant that is paving the way: