Want brisket with your mac and cheese? Buffalo chicken? Eatery coming to Kansas City

Dwight Tiller was not a big fan of the macaroni and cheese he grew up eating, with the same old Velveeta.

So while the chef was making a cheesy corn dish for the Kansas City Chiefs through Aramark, he tried the cheesy corn sauce on macaroni and cheese. He liked it so much, he began perfecting the recipe and other macaroni and cheese dishes on his own.

Now Tiller and his friend and partner, Steven Austin, will launch a macaroni and cheese eatery, KC Mac N’ Co., in the Crossroads in mid-July. They are taking a first floor spot in Parlor food hall at 1707 Locust St.

The menu will include honey serrano mac (with chicken marinated in both buttermilk and Buffalo sauce, then twice-fried and topped with a honey serrano pepper glaze); the Cowboy Mac with smoked brisket from Deez Nachos and a fried buttermilk onion garnish; and Chick N’ Waffle (marinated chicken served over a six-cheese macaroni and cheese waffle and topped with its sweet and spicy sauce).

“It was completely out of passion. I just wanted to cook something different,” said Tiller.

KC Mac N’ Co. also will have two sides — fried potato wedges and mac fritters — and a peach cobbler with a scoop of vanilla ice cream for dessert.

In other Parlor food hall news:

Locally owned Cultivare Greens and Grains opened in Overland Park a year ago serving healthy salads and bowls. Now the founders — Nam Cu, Kasim Hardaway, Kevin Goebel and Kerry Goebel — plan a June 30 opening in Parlor.

The food hall location will have a more limited menu than the restaurant.

The salads: steak and Gorgonzola; Hanoi chicken with bean sprouts and marinated chicken thigh; and the Mexican Caesar with toasted pepitas, chili-lime tortilla strips, cotija cheese and grilled chicken breast.

The bowls: Southwest bowl, ahi tuna poke bowl, and the chimichurri bowl with jalapeno, crispy chickpea and portobello mushroom steak.

It also will have a steak and Gorgonzola slider, chimichurri slider, and hummus.

Kerry Goebel said the food hall is an opportunity for the company to grow without leasing a restaurant space.

The Hungry Hatch formerly occupied the spot, but it is relocating to the City Market.