Chicago and suburbs has so many variations of pizza. Just out of curiosity, is there an overwelming favorite? Mine is Aurelios in Homewood ( thats the original) The sauce they use is, bar none, the absolute best. What is yours, and why?
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.