A few days ago, I had the misfortune of eating the horrible macaroni and cheese from Moe's Original BBQ, specifically the outlet at 3295 South Broadway. The cooks at Moe's could learn a few tips or three from the kitchen crew at a certain mountain restaurant that also makes macaroni and cheese -- a fantastic childhood bowl of nostalgia that's a blend of multiple cheeses, including American, which, in my opinion, is crucial to its creaminess, plus it doesn't curdle. Don't get me wrong: I love a mac-and-cheese with béchamel, but nothing beats an old-fashioned, Betty Crocker-style crock of noodles with classic American.
Can you guess where I'm eating?
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