If you're going to call yourself a gastropub, you better have some damn good mac and cheese. And if you're going to call yourself an American gastropub, it better be hella great. BRC hits the mark with its mac and cheese of the day. Whether it's made with Tillamook cheddar and broccoli or steak and blue cheese, it's always piping-hot and gooey, with lots of buttery bread crumbs on top of the crust, made of baked macaroni and crunchy cheese. Whatever combination Chef Jeff Axline comes up with, it's sure to please.