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VOLUME 106 ISSUE 4
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NOELLE HAROGOMEZ/ARIZONA DAILY WILDCAT
THE GARDEN mac ‘n’ cheese from The Fix, newly opened on University Boulevard, is just one variation of the classic dish served up by the restaurant.
New take, old dish CECE MARSHALL
E
veryone has his or her go-to food “fix.” Some crave the saltiness that can only be found in greasy potato chips. Others find their sweet tooth unsatisfied until that first bite of a moist cupcake. But restaurant The Fix , new on University Boulevard, is already seeing success in sating the appetites of UA students with substantial portions of good ol’ mac ‘n’ cheese. “Who doesn’t like mac ‘n’ cheese?” said freshman Maddi Wisler, who was drawn to The Fix for its home-cooked quality and gluten-free pasta options. The Fix is known as Arizona’s mac ‘n’ cheese headquarters, as no other restaurant in the state specializes in the dish, nor offers as big a selection of mac ‘n’ cheese varieties. But for those who are skeptical about the specialty mac ‘n’ cheese restaurant, as I was, you are in for a surprise. Mac ‘n’ cheese might be naively equated with the go-to meal that babysitters fix from a blue cardboard box. The dish had certainly never seemed
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NOELLE HAROGOMEZ/ARIZONA DAILY WILDCAT
THE FIX TEAM MEMBER Colby Clark prepares food for the lunch crowd on Tuesday. The Fix, which opened Aug. 14 on University Boulevard, serves up helpings of macaroni and cheese.
culinary to me and so I went into this assignment with preconceived notions of a rudimentary, satisfying meal. What awaited me was something truly unique. “The All-American,” recommended as the go-to for first timers, was perfectly baked with a crunchy blended cheese topping. Submerged beneath
the cheesy layer was creamy elbow pasta paired with a secret spice blend that complemented the cheese and added something special. All the mac ‘n’ cheeses are made from scratch with fresh ingredients
THE FIX, 4
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