The Future of Macaroni and Cheese at Mac & Cheeza

Need a visual aid for your print edition? Jonathan Gold visits Mac & Cheeza in downtown L.A. (“Are there a hundred kinds of macaroni and cheese here, ones made with exotic cheeses and arcane noodles? There are not: You have it Mac & Cheeza's way, stirred with a slightly grainy cheese sauce and baked under a cheese crust, or you don't have it at all.”) Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Mac's Headroom: We Have Seen the Future of Macaroni and Cheese, and its Name is Mac & Cheeza.”

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