Crunchy, creamy, craveable! Cholesterol be damned, it’s tasty. And not actually that difficult to make at home. Light Group corporate executive chef Brian Massie shared his almost-secret recipe with Vegas Seven (“Cooking With Brian Massie,” April 21, 2011). Essentially, macaroni and four cheeses is frozen, cut into bars, breaded and fried. Oh, and drizzled with truffle oil. Paired with a crisp, citrusy sauvignon blanc, these naughty little noms are a meal unto themselves. And they are served with—gasp!—a side of cheesy dipping sauce! The audacity … $12, in Bellagio, 693-7223.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products