The difference between a comfort food and a boringly safe menu option can be thinner than the crust on a classic baked macaroni and cheese. New research from Technomic shows how restaurants are trying to put some va-va-voom into that particular staple, which today can be found in places ranging from Burger King to Donald Link’s Cochon Butcher.
Here’s a five-second review of how the gooey old favorite is being repositioned as a cool new thing.
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