Maybe it's the change in seasons, or the fact that I live in an ancient bungalow with single-pane windows and a thermostat that doesn't understand the concept of heat, but whatever the reason, I've been on a macaroni and cheese kick for the past two weeks, even guiltily breaking out a box of Kraft, but my favorite mac and cheese, made with lots of cream, butter and cheese, including processed (gasp!), comes from the bustling kitchen of one of Denver's most venerated joints.
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Can you guess where I'm eating?
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