Let’s face it, macaroni and cheese isn’t exactly the classiest food possible. Or at least, that was my opinion before I had the macaroni and cheese at Firewood Café.

Here, they choose to forego the traditional macaroni pasta in favor of a curlier type. I’m not exactly sure what the type of pasta is called. It is curly like a spring, but it is still tubular so you can blow through it. Also, it is very definitely ribbed for your pleasure.

And what a pleasurable dish this is. The cheese is a wonderful mix. It is thick and delicious, and it is very rich but it isn’t overpowering. On top of the dish, instead of merely grated — or worse, powdered — cheese, is a large thin slice of parmesan. This slice gets melty as soon as it hits the pasta, so by the time it gets to you it has formed a symbiotic relationship with the macaroni.

The dish is served with two slices of sourdough, which are perfect for — we all do it — mopping up the cheese after the pasta has long since disappeared into my esophagus. This is all part of the presentation, too, the simple slices of bread, the simple bit of parmesan on the top, and the simple oblong white plate all focus the experience directly on the mac n’ cheese.

The double kid’s size portion is just enough to fill you up, but it will leave you wanting another helping of this delicious macaroni.