Felix Castro showcases the macaroni and cheese options at Fathoms Penthouse Restaurant & Bar

Lincoln City will celebrate one of the all-time great comfort foods with a slight maritime twist as restaurants come together for Macaroni & Seas Week.

From Saturday, March 16, through Saturday, March 23, eight participating restaurants will be inviting guests to try their spin on the classic macaroni and cheese recipe.

Among the offerings is the Coastal Seafood Mac-n-Cheese at Fathoms Penthouse Restaurant & Bar, which combines Dungeness crab and Oregon pink shrimp in a creamy, three-cheese sauce made with Boursin, cheddar and Parmesan. For purists, the dish is also available in a seafood-free version.

Meanwhile in the bar, guests can enjoy a “Mini” Bar Shells-n-Cheese made with Parmesan, cheddar, Boursin, cream cheese and blue cheese crumbles with applewood smoked bacon. A bacon-free version is also available.

A map of the eight participating locations is available at MacaroniAndSeas.com.

And the Culinary Center in Lincoln City will get in on the cheesy goodness by hosting a Macaroni & Seas Demonstration Class on Saturday, March 23.

“We are capping off Macaroni & Seas Week with a delicious demonstration class,” Culinary Center Manager Donna Riana said. “Chef Roy Baker from Autobahn 101 will join me on the demo stage and show our guests how to make his version of mac and cheese. It is a traditional German spätzle made with cheese, bacon and mushrooms. We’ll also have live music, wine, treats and other surprises to celebrate the week.”

Tickets for the demonstration class are $40 per person, with a portion of the ticket sales going to the Lincoln City Food Pantry.

For more information, go to MacaroniAndSeas.com or call 541-996-1274.

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