Cardinal Rule is all about the old school charm and warmth of family diners, but with a modern and inventive twist on classic comfort foods. This homey spot at the corner of Queen and Roncesvalles has been featured on the Food Network’s "You Gotta Eat Here," as well as in many roundups for best brunch in the city.
Owned by Chef Marta Kusel and her partner Katie James, Cardinal Rule dishes up indulgent brunch and dinner options, for any variety of eater. It’s a haven for those who are vegans, vegetarians, gluten-free and carnivores!
One of Cardinal Rule’s most famous dishes is the Maki n Cheese: macaroni and cheese rolled up like sushi, coated in panko and deep fried and filled with ketchup or honey mustard aioli – incredible! You can have a classic breakfast done up vegan or truly classic (with meat and eggs), build your own benny, or opt for a sweet meal like their Hawaiian Stuffed French Toast which adds coconut rum and raisin pineapple chutney for an extra kick.
For a twist on mac and cheese you can easily make at home and is a little lighter, try my Pizza Mac & Cheese Pie:
Pizza Mac & Cheese Pie
Makes 6 servings
12 oz penne pasta (preferably whole-wheat)
2 Tbsp all-purpose flour
3/4 cup reduced-sodium chicken or vegetable stock
3/4 cup canned 2% evaporated milk
1 cup shredded light sharp (old) cheddar cheese
1/4 cup freshly grated Parmesan cheese
1/2 tsp Dijon mustard
1/2 cup tomato sauce (store-bought or homemade)
1/2 cup sliced green bell peppers
1/2 cup cherry tomatoes, halved
1/2 cup shredded light mozzarella cheese
1. Preheat the oven to 375°F. Lightly spray a 10-inch ovenproof skillet or pie pan with vegetable oil.
2. In a large pot of boiling water, cook the penne according to the package instructions, just until slightly firm to the bite (al dente). Drain the pasta well and transfer to the prepared pie dish.
3. Make sauce: Meanwhile, in a saucepan over medium heat, whisk together the flour, stock and milk until smooth. Cook, whisking constantly, for about 3 minutes or until the mixture is slightly thickened and heated through.
4. Stir in the cheddar and Parmesan, and the mustard. Cook until the cheese melts, about 1 minute. Remove from the heat. Pour the cheese sauce over the pasta and toss to combine.
5. Using a rubber spatula, flatten the pasta in the pan. Top with the tomato sauce, green peppers, tomatoes and mozzarella cheese. Bake in the preheated oven for 25 minutes, until heated through and cheese is melted and bubbling. Remove from the oven and let rest for at least 5 minutes before cutting into individual portions.
Prep time: 10 minutes
Cook time: 30 minutes
Nutritional Information per Serving
Carbohydrates 53 g
Fibre 5.7 g
Protein 19.2 g
Fat 8.2 g
Saturated Fat 5 g
Cholesterol 23 mg
Sodium 399 mg