This canine-themed eatery serves a rich, baked, deep-dish entree using a blend of three cheeses all topped off with a layer of corn flakes. It’s like cheese central,” says Miastkowski, who also suggests rounding out the meal with a side order of ring bologna. ![]() This downtown spot starts with locally made sharp cheddar, and parmesan-style SarVecchio, and is topped with crispy breadcrumbs. It’s no surprise a curd-loving state like Wisconsin would know its way around a good mac and cheese. ![]() People want to elevate it and make it more complex and exciting.” He shares some favorite restaurant versions across the country with Larry Bleiberg for USA TODAY. He says the dish, which originated in the 14th century, is more popular than ever. Not to shatter childhood memories, but the best mac and cheese doesn’t come out of a blue box, at least according to Raf Miastkowski, who serves as a judge for Chicago’s Mac & Cheese Fest, held on Oct. View Gallery: Beyond the blue box: New twists on mac and cheese
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