The macaroni and cheese is to die for. The taste was very unique and I could taste the sharpness. I asked the server what cheeses were used and he told me that it was the same cheese blend as the kalamata olive fflatbread but without the goat cheese. The red wine sauce was a great addition to the dish and added the perfect amount of flavor to the filet and macaroni and cheese.
Too bad he wasn't more specific because even the recipe they give for this is vague about how much of each cheese to include. It says: 1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses) for 2 pounds of elbow macaroni.