Macaroni and cheese is comfort food, especially for those of us who survived on it in college.

Naturally, when I saw it was among Bread & Cup's three dinner entrees earlier this week, I had to try it.

B&C makes its version with provolone, fontina and emmentaler cheeses and serves it with a grilled steak or kielbasa for $10.

It was quite good. The three cheeses complemented each other very well, and the entree wasn't as rich as I thought it was going to be.

Opened two years ago by Kevin and Karen Shinn, B&C has become one of Lincoln's "it" restaurants, largely because the Shinns have continued to expand upon their original concept.

B&C quickly became known for its sandwiches made with the restaurant's superb breads. My companion enjoyed a giant pork sandwich ($7.50), which has become a customer favorite.

The shredded pork shoulder is served on a ciabatta roll with provolone and choice of apple cream or garlic sauce. I'm partial to the apple cream.

The bread is as much a draw as the ingredients. B&C bakes 75 to 100 loaves a day, using SlowDough, a sourdough culture started from wild yeast present in rye flour and water.

The restaurant also has had a strong late-night crowd, who like to kick back with appetizers, wine and beer.

But customers clamored for more, specifically, Kevin Shinn said, for evening entrees. So the Shinns broadened their menu.

Each night, three dinner entrees are available - along with full table service - to go with the sandwiches, appetizers and homemade desserts from the regular menu. On Monday, B&C had a grilled chicken curry and beef stew with the mac and cheese.

Entrees cost between $10 and $12 and change regularly. At least one of them is vegetarian. B&C has themed a couple of the nights, with pizza on Thursdays and pasta on Fridays.

Here's the best part: Dishes are made with locally sourced products. This is a big deal to me and should be to you as well.

With dinner now a hit, B&C began a new endeavor about a month ago - it began serving breakfast, hoping to draw upon those who used to dine at Kuhl's, the longtime downtown cafe that closed more than a year ago.

The breakfast menu is small, with just five entrees, but Kevin hopes to add more. The menu includes two-egg breakfasts - featuring local farm fresh eggs - sausage and gravy, made-from-scratch granola and spiced oatmeal. Prices range from $4 to $9.

I enjoyed the "small breakfast" - two eggs, sliced tomato and toasted baguette with apple butter. There's nothing like farm fresh eggs. The price point ($6) was a bit high for what I got. I would come down a dollar on it.

Coming soon, Kevin Shinn said, is "Wine After Nine," which will include wine specials (glasses and bottles) and half-price bread.

It's another way B&C is serving its growing customer base.

Reach Jeff Korbelik at 473-7213 or jkorbelik@journalstar.com.