It's a good thing I live too far to get my hands on these:
The deep fried mac and cheese sticks at Reggie's in Toronto, made with swiss, mozzarella and two-year-old cheddar to maximize gooeyness
Society Restaurant and Lounge in Vancouver throws some heat into its mac-and-cheese balls thanks to a hint of jalapeno peppers. The balls are made with six kinds of cheese: mascarpone, cream cheese, mozzarella, aged cheddar, gruyère and fontina.
The Loose Moose Tap & Grill in Toronto serves its crispy mac and cheese with chipotle ketchup. http://www.tfproject.org/tfp/tilted-food/152748-favorite-comfort-foods.html#ixzz0kogmnZRZ