Yes, it’s true. And from the large turnout at the 2024 Mile High Grilled Cheese and Mac Fest, it seems that Denver is filled with those who carry this same burden.

But damn, what a delicious burden to be saddled with.

Queso addicts of all shapes, sizes, and nationalities turned out to the RINO Art Park on Saturday the 9th to fill their cheddar-loving hearts to the brim. Between the selection of restaurants (and other food-related businesses) focusing their menus on glorifying everything cheesy, to beverage options abound, all tied together with a sprinkling of locally owned tents that featured various sundries, there was something for everybody.

 

The Full Event—

As soon as you have your ticket and ID checked, you are handed a “plate”—i.e. a commemorative frisbee—along with a commemorative cup, spork-knife combination utensil, and a hearty “go nuts.” As much as I appreciated the promoter’s well-wishes, the sheer number of tents that lined the sidewalks of the city-block-long section of the RINO Art Park made it clear this was going to be a daunting task.

Joining the double-digit number of tents dedicated to grilled cheese and macs were over a dozen breweries and distilleries. Brewers like Great Divide Brewing Company and Blue Moon Brewery were to be found, along with spirit makers like 477 Distilling and Breckenridge Distillery.

Of course, as an American who loves his speed, I got all my beverages from the all-you-could-drink Celsius Energy Drink tent.

Like any good Mile High Fest, there were also clothing vendors like Bfresh Gear and Wardrobe Revival, whose tents also dotted the landscape.

Yet, as nice as it was to have all these options, a food festival is only as good as the food itself …

The Food—

Listening to the various conversations going on around me, I could tell who had (and hadn’t) been to a cheese-based festival before by the sheer amount of complaints they made about how bloated they felt. A seasoned cheese addict knows better: if you are planning on putting a massive amount of body-clogging salted, solid milk into your being, you have to go into it with a completely empty stomach. If not, you’ll tap out far too soon and feel like Hell for a few hours.

And with how amazingly delicious everything was, this was definitely a marathon and not a sprint.

 

Radical Sasquatch Dumpling Company; Grilled Cheese Pierogi with Tomato Basil Soup:

Out of my “Top 5 Dishes” from the fest, the Grilled Cheese Pierogi with Tomato Basil Soup hit every single note I was wishing for when I first heard about this event. At the end of the day, all I wanted was to enjoy an absurdly cheesy sandwich dipped into hot tomato soup—this dish is all that and so much more. If you enjoy the chewy texture provided by the shell of a pierogi, then this is a twist you will instantly fall in love with; it melds together with the cheese in such a way where you don’t really know where one ends and the other begins. The soup had the perfect balance of tomato and basil flavors and was the perfect foil for this “sandwich” spin. Oh yes, this is a win.

Sushi Kuro; Hot Cheeto Mac and Cheese Bite with Short Rib and Consommé:

When it comes to the Hot Cheeto Mac and Cheese Bite, the flavor profile combined with the level of technical execution on display is like “Michelin Star Junior.” Yes, the crunchy first bites of pure Hot Cheeto flavor takes you back to being a kid. But once the intensely creamy cheese sauce mixes with the drizzle of aioli and washes over your taste buds, you quickly realize that the “grown-up flavors” are now at the party. The macaroni was perfectly al dente and not mushy in the slightest. And the tender short ribs melted away, adding a great depth of flavor. The beefy-sour consommé was the perfect dip and helped cut through all the richness found throughout the mac bite. Easily neck-and-neck with the pierogi.

Mimo’s Island Fusion; Habanero Peach Oxtail Grilled Cheese:

Sweet, spicy, savory, and salty—this grilled cheese has it all. And, most importantly, Mimo’s clearly understands the concept of balance. Each of these aforementioned flavors was presented with clean, identifiable items. The sweet/heat from the peach/habanero dynamic popped loud at first, but gave way to the savoriness of the oxtail quickly, which then melted with the cheese into a gooey texture. Of course, the cheese addict in me wishes there was more attention paid to that food group (yes, cheese is a food group), but deep down, I know it would have thrown everything off. An excellent sandwich that I would love to have over and over.

Pickett’s American Craft Ginger Beer; Pork Green Chili Mac and Cheese:

Though I’ve had some memorable green chili dishes since moving to the Centennial State a few years ago, the one thing I’ve never been able to find is one that has a smoky BBQ base to it that doesn’t kill the chilis. The green chili found in Pickett’s Pork Green Chili Mac and Cheese has finally found that perfect tipping point. The floral notes of the green chili’s were able to shine through while being blanketed in the flavors found in a good, wood-smoked meat. Another thing I liked about this mac was that they opted to use multiple noodle configurations, eschewing the norm. It added a good textural contrast and is something I’ll probably start doing myself. For a ginger beer company, Pickett’s knows how to cook.

MouCo Cheese Company; Beer Cheddar, Truffle Camembert:

Inside the only building located on the festival grounds, directly under the giant balloon banner that read “Cheese Is Life,” MouCo Cheese Company was another business that was offering something else I hoped I’d find when I got tickets to the event—cheese in it’s purest form. Yes, I loved all the mac and sandwich options, but I also love to enjoy my cheese “straight from the source” sometimes … if you know what I mean. The beer cheddar is beyond reproach and carries all the right combination of flavors in the right balance to where you can’t stop eating the stuff (yes, I went back multiple times). A little bit of stout, a little bit of salt, and creaminess throughout, this would be the perfect cheddar for a beer cheese soup or the like. And the truffle camembert was equally delightful; though slightly firmer than a traditional camembert, the distinct tastes were there. These paired wonderfully with the truffle that came about in every bite. If you don’t have these on your next charcuterie board, you have failed.

 

Final Thoughts—

The 2024 Mile High Grilled Cheese and Mac Fest was one of the best I’ve attended all year easily, and I’m looking forward to returning in 2025. There is only one recommendation I have for next year’s event.

Sure, between the available amounts of hot sandwiches, soups, mac, and alcohol, the freezing cold of the prior 48-hour-long snowstorm that hit the city was quickly forgotten. However, I’m just hoping the promoters hedge their bets next time and schedule it for a week earlier, perhaps?

Who am I kidding … I’d go even if it was during a blizzard.