Best Mac and Cheese in the U.S.
Using a wood-burning oven, Art Smith and Table Fifty-Two chef de cuisine Rey Villalobos developed a mac and cheese with smoky flavor. Villalobos rotates the three cheeses he uses in the dish as well as the pastas, which range from cavatappi (small corkscrew-shaped pasta) to fusilli to nostalgic wagon wheels. The dish is offered as a side but is filling enough to be an entrée. An extra 16 ounces of cheese tops the mini cast-iron pan of gooey pasta, creating an irresistibly cheesy crust. tablefifty-two.com