Springing Ahead with a New Menu and Longer Hours!

Starting April 17th, Homeroom will be open until 10pm every night!  That’s a whole extra hour on the weekdays for you to come in and get a big gooey, cheesy, creamy bowl of mac. Or just come in for some beer, wine and a maybe a brownie sundae. This change may not be permanent – we’re going to try it out and see how it goes. But don’t forget, we’re closed on Mondays…

Homeroom Rules that Drive you Crazy (and why we have them anyway)

We get tons of questions every day. Questions about our ingredients, questions about our staff, questions about why we started a mac and cheese restaurant in the first place. And then there are the questions that you may be afraid to ask, but are dying to know – things like, “Why won’t you seat an incomplete party?” or “Really? You’re going to charge us fifty cents to put breadcrumbs on our mac?”

We know that we (and some of your other favorite restaurants) have rules that may not make sense to everyone–but unlike your curmudgeonly homeroom teacher, we have a better explanation than, “Because I said so.”

So here’s a list of questions that we hear most often, and if there’s something we forgot, please feel free to leave your question in the comment section below and we’ll be happy to answer it.

1. Why do you charge an extra .50 cents for breadcrumbs? Why doesn’t it just come on the macs?

This is probably the question we see most often on Yelp, and while it may seem stingy, we have very good reasons for both parts of the question. We have an upcharge for toasted breadcrumbs because panko is actually pretty expensive. Not only that, but pre-toasted panko is really gross, so our kitchen staff toasts pounds and pounds of panko every single day. This, of course, ends up costing us a lot, both in terms of the cost of the panko, and the cost of the labor it takes to toast it. To top it off, it takes an extra few minutes to be baked in the oven with the breadcrumbs, which also adds to the time it takes to make each dish, labor, electricity– you get the picture. Given all that, we think an extra .50 cents is actually a pretty great deal!

Pies, Platters and Winter Macs

It’s almost here.

That one day of the year, when all you have to do is eat. When everyone sits around a big table with plates full of juicy turkey, salty stuffing, sweet potatoes with marshmallow and loads of gravy to top it off (or if you’re like Allison and Erin, you substutite a big fat pork roast for the turkey. Is that wrong?)

Bryan and Mike show off their new mac creation

As you can probably tell, we are gigantic fans of Thanksgiving–and frankly, of eating in general. Which is why, now that we own a restaurant, we wanted to find a way for homeroom to make Thanksgiving even tastier. So we started playing around with portion sizes, new mac recipes and some new desserts using winter fruits. We came up with some pretty delicious ideas, both for Thanksgiving, and to add to our winter menu. We also may have had too good of a time playing around in the kitchen all day – we all went home in a slight lactose coma from the pounds of cheese we consumed.

Erin, Allison and Megan play around with new ingredients

Anyway, here’s what we’ve got for Thanksgiving: big platters of mac, any mac, to serve as a hot, gooey side dish (and lets be honest, the sides always outshine the turkey anyway). Our platters serve ten as a side, or 5 as a main course. We give a 20% discount on orders of 2 platters or more, so if you have a large family, you’re in luck. You can find out more about our platters on our catering page.