At Anna Mae’s they take pride in serving up Southern Street Food to the UK public. They’ve been in the street food game since 2011, and have been pleasing crowds at festivals, food markets, and even in backyards. They provide a three-cheese macaroni with an assortment of toppings, from crispy bacon and basil to beef hotdogs and BBQ sauce. Purists needn’t fear, as their classic dish, The Annie Mac, is a simple composition of elbow macaroni. We asked the folks at Anna Mae’s a few questions about their love of macaroni and street food.
Q: What inspired you to cook delicious mac and cheese for people in the UK?
A: We started out serving all kinds of food from the American South when it really was not that well known over here but then, over time, one of the sides – mac and cheese – that we served was requested more and more, until it finally become the star of the show.
‘Mustard maketh the mac.’
Q: Why mac and cheese? Was it a dish that you loved when growing up?
A: Cheese and more cheese? What’s there not to like? But yes, we both loved it growing up but realised that we never actually cooked it.
Q: What’s your favourite thing to pimp up mac and cheese with?
A: Anything spicy. There’s something about the creaminess of the mac and cheese that balances perfectly with something hot. We particularly love to add chipotle for a smoky hit of heat.
Q: Do you have a favourite recipe that you always turn to when you need a solid meal?
A: The simplest things are still my favourite. A thick cut of rib-eye steak, cooked medium rare over a hot griddle with plenty of salt, is my go-to food for a solid meal.
‘One of the greatest things about American food is its huge diversity.’
Q: Where do you see the future of American food in the UK? Do you think its popularity will continue to increase?
A: One of the greatest things about American food is its huge diversity. There are so many regions and sub-regions, and foods inspired by different ethnic mixes, that if one area of American food becomes a little tired there will always be another type that allows things to stay interesting.
Q: What special seasonings do you use in the mac and cheese mix?
A: Mustard maketh the mac.
Q: What do you think makes your street food stand out amongst the other US vendors in the UK at the moment?
A: Other than making the best mac and cheese in London, I think it’s because we’re always evolving to make sure our food stays interesting, although we always have our classics on the menu (for example our Don Macaroni – mac and cheese with bacon and basil).
Q: What does the future hold for Anna Mae’s? Do you have any new mac and cheese combinations in the works?
A: Woo who knows! We have always taken a one-step-at-a-time approach, and it’s worked so far. This year we have our first recipe book out: Anna Mae’s Mac N Cheese and that will hopefully lead to some exciting things.
Hungry for mac and cheese? Check out Anna Mae’s regularly updated schedule, to find out where they’re serving, and follow them on Twitter to keep updated.
Now, head over to our interactive State of Food hub to discover the signature foods of all 50 US states and plan the tastiest road trip ever!