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Pronounced "smack," this relentlessly orange cafe offers only one thing (well, almost): a series of mac and cheeses that run from doctrinaire to almost-exotic, made with a predictable range of cheeses (which James Joyce called "corpse of milk"). The servings come in little black skillets, and the smallest of the three sizes is likely to be enough to fill you up. The price is right, too; around $4.25 for the All-American, which employs American, cheddar, and smoky cut-up weenies to great effect. But the Gruyere mac and cheese isn't quite cheesy enough, and, hey guys, gimme some gorgonzola!
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