We are headed to JJ's Everyday Cafe in Timonium this evening for dinner. I have never eaten here before, but I have heard that it is suppose to be a good place for inexpensive seafood, pasta dishes and such. I'll let everyone know how we like it.
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.