Best Mac and Cheese in the U.S.

Every chef has a version of ultra-comforting macaroni and cheese, with nuances ranging from how many gooey cheeses can fit into a single ...
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Table Fifty-Two, Chicago

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.

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