Mac and cheese is probably the first thing that comes to mind when you think of comfort food. It has everything you could want: cheese, cream, butter. Really, how could you go wrong?
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Steakhouse stalwart Pacific Dining Car has been open Downtown since 1921, so we’d like to think that its old-school macaroni and cheese ($9) has pretty much been scientifically perfected as the go-to side order. It’s textbook mac and cheese: gooey scoops of Cheddar melted into elbow macaroni with a crunchy, cheesy crust.
As much as we loved the elegance of Pacific Dining Car’s mac and cheese, its delicateness was a withering defense against Cut’s hearty contender. The secret? Those cheese-drenched corkscrew-shaped cavatappi—a chewy, thick pasta that can hold its own alongside a porterhouse, which is kind of the point in a steakhouse side. If its $20 price tag gives you heartburn—and, really, you shouldn’t even be here if it does—just remember it easily feeds two.