By Lori Fredrich Senior Writer Published Aug 20, 2020 at 11:01 AM Photography: Lori Fredrich

There's something cheesy coming to 2242 S. Kinnickinnic Ave. in Bay View beginning at 11 a.m. on Saturday, Aug. 22

Makk ‘n’ Cheese, a play on words which takes its spelling from the venue's location on Kinnickinnic Avenue, promises to be a family friendly fast casual spot that serves up a menu of comforting cheese-forward dishes for lunch, dinner and (soon) late night enjoyment.

The concept, which has been in the works for months, is owned and operated by Gregory Kieckbusch and Frank Sandino, co-owners of Mangos Cafe East and Juana Taco Co. at Crossroads Collective; Marcos Ramos-Garcia, owner of Points View Boîte and Werk Latin Dance Company; and creative direction by Terrell Morgan, owner of MorganDezine and Tyme Out Events.

The brightly colored restaurant is decked out in a combination of deep blue, vibrant yellow and orange and branded wall art that pays homage to the city, local sports teams, the owners’ venues and… well, cheese.

It’s a good match for the menu, which boasts 11 creative takes on macaroni and cheese and seven variations on grilled cheese, all available for dine-in and carry-out.

All the cheese

Among menu options, guests will find classics like Makk Daddy featuring a special secret blend of cheeses ($7.99) and the Big Weenie featuring signature mac studded with ball park franks ($8.99).

But there are also more creative takes on the comfort food staple, from the Sweet Suzy Q with cheddar, mozzarella, pulled pork, bacon, frizzled onions and bbq sauce ($10.99) to Ranchouse with cheddar, mozzarella, grilled chicken, bacon, frizzled onions and ranch ($9.99) and Elote Makk featuring signature makk with sweet corn, cilantro, Tajin, cojita cheese and hot sauce ($8.99).

There’s also the Carnitas Foo with cheddar, pepper jack, pulled pork, black bean corn salsa, tortilla strips, chipotle drizzle and lime ($10.99) and the Willie Philly with Philly cheesesteak cheddar, pepper jack, shredded steak, bell peppers, onions and chipotle drizzle ($10.99).

Grilled cheese also comes in many forms, every one served on Texas toast with a side of cheese dip and chips. Examples include the Rodger That with cheddar, Swiss and pepper jack ($7.99) to the Baja with cheddar, pepper jack, Baja marinated chicken, black bean corn salsa, caramelized onions and avocado creme ($8.99) and the Buffalo Makk topped with signature makk, cheddar, bacon and Buffalo sauce ($8.99).

Tomato soup can also be had, with cups for $4 and a bowl for $6. And yes, there’s a Makky Meal for the kiddos featuring a choice of classic makk or grilled cheese with fruit snacks or chips and a makky prize ($6). View the full menu online.

Menus are displayed just outside the restaurant, on digital screens above the ordering counter and via QR codes, which can be easily scanned with a smart phone.

Makk ‘n’ Cheese offers dine in, patio seating and carry-out, with online ordering and delivery on the way.

Beginning Saturday, Aug. 22, Makk ‘n’ Cheese will be open daily from 11 a.m. to 9 p.m., with extended hours on Friday and Saturdays (until 3:30 a.m.) coming soon.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.