Never doubt the power of macaroni, cheese or those two things on wheels. On-board cooking was—and still is—illegal in Chicago, so the Southern took a chance that mac and cheese prepared in the restaurant’s kitchen, and warmed on the truck, would be good. It was. Instant success led to a permanent Loop storefront a few months later, allowing the Southern Mac to emerge as a separate brand. Since pretty much everything tastes better with melted cheese, chef Cary Taylor isn’t short of options, topping his signature pasta with everything from smoked bacon and blue cheese to roasted mushrooms. Just be ready to wait in line for an order. @thesouthernmac.