Dan’s Gourmet Mac & Cheese

Nashville, United States

3.6

13 reviews

Accepts Credit Cards

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Accepts Credit Cards
Yes
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Yes

Description

Specialties

Our «Mac Pacs» are fresh-​frozen artisan Mac & Cheeses made with all-​natural ingredients.

Our 5 Mac & Cheese varieties (available in grocery stores):

Mac Attack: habañero-​garlic sausage, Swiss, cheddar and pepper jack with breadcrumb topping

Smoky Chicken Bleu: smoky chicken, Gorgonzola, sharp white cheddar and Panko topping

Krazy Kale: fresh kale, sun-​dried tomato, Parmesan & feta

I Dream of Creamy: sherry-​Romano cream sauce with Portabellas & sweet peas

Hash Bash: Mexican chorizo, poblano peppers, onions, 3 cheeses, and a Hash brown topping

In Nashville: Sold at Whole Foods and Produce Place! (Frozen entrees section)

History

Established in 2010.

«Just like lots of other Americans, Mac & Cheese was my favorite food when I was younger. But it’s the food that did not grow up with us. As my love for diverse cuisine developed, mac & cheese never matured. It has all the potential to be a great medium for new culinary tradition. Thus the concept for Dan’s Gourmet Mac & Cheese: all natural ingredients with great cheese sauces brought up from a roux to create convenient frozen artisan entrées for the discerning palate.»

–Dan «the Mac Man» Stephenson

Meet the Business Owner

Dan S.

Business Owner

Dan Stephenson works in two different worlds.

By day, Stephenson is a business and financial analyst at Ingram Industries. By night, he is founder and CEO of Dan’s Gourmet Spot, a culinary startup that specializes in macaroni and cheese… Stephenson describes his products as «gourmet» because of the precision of the chemistry.

«Flavors are more complex than what you get out of your expectations of mac ‘n’ cheese,» Stephenson said. «The ingredients are not just tossed together, but really combined. Cooking is a type of chemistry, and I like to think I’m learning more about that.»

Stephenson said he always had a passion for cooking, especially whipping up macaroni and cheese, which he describes as «the ultimate comfort food.»

From The Tennessean (June 2011; see our website for article)

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