The man behind the cheese pull
C Is For Cheez is the work of Andrae Allen — a self-taught cook turned gourmet mac & cheese expert who built a brand one skillet, one cookout, and one obsessive cheese pull at a time.
See the menuFrom a home kitchen to your table
Andrae grew up around food that meant something — meals that pulled people into the same room and kept them there. Mac & cheese was always the centerpiece, and over the years he turned that childhood staple into a craft, tweaking cheese blends and bake times until the first bite stopped conversations.
He never went to culinary school. What he had instead was relentless taste-testing, a family full of honest critics, and a refusal to serve anything he wouldn’t proudly eat himself. That instinct — gourmet ambition with down-home soul — is the entire recipe behind C Is For Cheez.
The mission is simple: make the most craveable mac & cheese around, keep it made-to-order, and use it to show up for the community that raised the brand — from church fellowship halls to neighborhood block parties.
What we stand for
A few things we refuse to compromise on, no matter how big the order.
Real ingredients
Aged cheeses, fresh dairy, and no shortcuts. Every batch is made the way we would serve our own family.
Made to order
Nothing sits under a heat lamp. We cook in small batches so your mac shows up fresh, gooey, and golden.
Rooted in community
From block parties to Sunday dinners, we feed the people and places that made this brand possible.
Gourmet comfort
Familiar flavors, elevated. Comfort food that still feels like a treat worth talking about.
How we got here
- The spark
It started at family cookouts — Andrae’s mac & cheese was the dish everyone fought over and asked to take home.
- Word of mouth
Friends started paying for trays. Then their friends did too. A home kitchen turned into a standing order list.
- C Is For Cheez
The obsession became a brand: a menu of signature and specialty macs, proteins, sides, and desserts.
- Today
Delivery, pickup, and full-service catering across the community — still small-batch, still made by hand.
Come hungry. Leave a regular.
Order your first batch or bring us in to feed your next event — either way, you’re about to understand the obsession.