Best Use of the Worst Cheese - 2010
"The Hill" mac & cheese at Cheese-ology almost qualifies as molecular gastronomy. It looks like mac & cheese, sitting there in its mini cast-iron skillet, but one bite and your taste buds scream pizza. It's the perfect union: classic American comfort food done up St. Louis style: Provel cheese in its glorious near-liquid form, a dose of marinara and good ol' Italian salsiccia round out the dish with just the right amount of meaty goodness. The head spins with the possibilities: What about a macaroni & cheese pizza? What if you could order mac & cheese as a topping at Imo's? Don't wake us, we're dreaming.