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TABLE TENNIS

Mac and cheese with a twist

By Andy Levinsky
Globe Correspondent / October 16, 2008

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Once a staple of diner and children's menus, macaroni and cheese has grown up. Fine dining establishments have added luxe ingredients, from porcini and fontina Val D'Aosta to pancetta and black truffles, to turn out decidedly adult editions of this comfort food classic. We sampled versions with truffle oil and lobster, both delicious but culinary overkill. Macaroni and cheese is ... (Full article: 284 words)

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