Alaska Air Group adds Beecher’s Mac & Cheese as airlines refresh spring inflight menus

Seattle Flavors Take Flight

SEATTLE — Alaska Air Group’s Alaska Airlines is deepening its regional food strategy by adding a flight-adapted version of Beecher’s Mac & Cheese to its Main Cabin menu, the carrier announces. The Pike Place Market cheesemaker’s recipe, previously named one of Oprah’s Favorite Things, headlines medium- to long-haul service within North America and is available now for pre-order across all cabins. The onboard adaptation uses Beecher’s Flagship cheese, penne pasta and a crisp breadcrumb topping reformulated for inflight preparation and service.

Alaska Airlines is rolling out complementary First Class changes that emphasize bright spring flavors while retaining customer favorites. New seasonal options include Banana Crêpes, Lemon Pesto Spaghetti with Grilled Chicken and a Lemongrass Pork Sandwich, alongside staples such as the Parmesan Eggs & Bacon breakfast and the Tillamook Cheeseburger. The carrier positions the refresh as balancing nostalgic comfort items with lighter, plant-forward and globally inspired dishes intended to appeal to a broad cross-section of travelers during the spring travel season.

The menu development reflects a near two‑year effort with regional partners to ensure quality and consistency at altitude, Alaska says. The airline emphasizes thoughtful sourcing and seasonal ingredients, aiming to elevate service standards across cabins and routes while reinforcing its identity as Seattle’s hometown carrier. Pre-order availability across cabins signals a continued push toward customizable inflight dining experiences that accommodate both full-service and budget-conscious passengers.

Hawaiian Airlines refreshes island dining

Hawaiian Airlines is simultaneously updating domestic First Class dining between Hawai‘i and the U.S. continent with island-forward menus crafted by Chef Robynne Maii and Chef Wade Ueoka. The carrier highlights comfort-driven, island-inspired and plant-forward options designed to reflect local sourcing and culinary heritage on interisland and continental routes.

Broader industry trend

Both carriers announce the rollouts via PR Newswire, reflecting a broader spring trend toward partnerships with regional suppliers and chef-driven inflight dining. Airlines are increasingly marrying familiar comfort items with plant-forward and globally inspired dishes to differentiate onboard service and respond to evolving passenger expectations.