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September 07, 2010 Slideshows

        
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Cheese-ology Macaroni & Cheese

Congratulations on choosing cheese-ology as your major, minor or certificate program. The faculty of Gut Check University's world-renowned Department of Cheese-ology believes that you will find your studies of mac & cheese fulfilling � and filling. Continue reading Ian Froeb's review of Cheese-ology Macaroni & Cheese. Photos by Jennifer Silverberg.

Cheese-ology, one of the newer dining experiences to be found in the Loop.

Dining on mac & cheese...not a bad way to spend a Friday afternoon.

Cheese-ology owner, Bill Courtney, posing in the open kitchen.

Start with the béchamel and then add elbow noodles (Barilla is Bill's preferred brand).

The final mixture goes into the skillet. Then it's ready for the oven.

The final mixture goes into the skillet. Then it's ready for the oven.

Ever wondered what seven and a half pounds of bacon looked like?

Sam Bueler boxing a to go order at Cheese-ology.

Shannel Samuel serving the alcohol and behind her, working the line, is Bruce George.

Prepping for the béchamel.

Cheese-ology owner Bill Courtney making large batches of béchamel for the mac & cheese induced masses.

Mac & Cheese at Cheese-ology in the Loop.

Cheese-ology owner, Bill Courtney, making one of his mac & cheese lunches.

Sam Bueler preparing a small salad to accompany an order of the cheesy stuff.

A small order of Mediterranean Mac & Cheese - mozzarella and goat cheese, artichoke hearts, sun dried tomatoes and kalamata olives. Shown here with a side Spinach Salad served with dried cranberries, bleu cheese and walnuts.

The Mediterranean macaroni & cheese is made with mozzarella and goat cheeses, artichoke hearts, sun dried tomatoes and kalamata olives.

The Bacon, Bacon macaroni & cheese is served with lots of, um, bacon. It is also prepared with mozzarella and Gruyere cheeses. This version has been prepared with a topping of panko bread crumbs (always available for the asking on any dish).