With restaurant week coming up, most restaurants are putting their best dish forward, and for us at Common Room, it was an easy choice to pick our infamous mac & cheese. (Well… we also do cocktails very well, but we sadly can’t offer you a 3-course liquid dinner – we’ve asked already!)

And since good things are meant to be shared, we’re going to share the secret to our classic mac & cheese.

The traditional method means using flour and butter to create a base, then adding milk and cheese to it to create the sauce. Our secret (other than having a state-of-the-art kitchen and an amazing chef who loves feeding people) is that we offer 5 different types of cheese plus a good dose of heavy cream. The result is a cheesy gooey goodness that is our mac & cheese! Sometimes the simplest things are the best.

Image titleOh My Cheesiness!

How to make your very own Common Room mac & cheese (no fancy shmancy equipment or ingredients needed!):


  • 130g cooked macaroni
  • 1 tablespoon butter
  • 1 tablespoon of finely chopped onion or shallots
  • 1 tablespoon minced garlic
  • 70ml heavy cream
  • 15ml white wine
  • 15g gruyere
  • 15g parmesan, grated
  • 15g gouda
  • 15g cheddar
  • Salt and pepper to taste
  • Chopped buffalo mozzarella as a garnish
  • Toasted bread crumbs (optional)


  1. Melt the butter and add the shallots and garlic. Cook until light golden.
  2. Add the wine and heavy cream, and stir.
  3. Once the mixture is hot but not boiling, slowly stir the cheese into the cream until it’s all melted. Keep stirring to avoid anything from sticking to the pan.
  4. Once you’ve achieved your desired level of cheesiness (you can add more or less cheese than the recipe calls for) you’re good to go. Enjoy!

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