Macaroni and cheese with white truffles
Kraft may be the cheesiest, but the macaroni and cheese at LA's Mélisse restaurant is definitely the priciest. That's because chef Josiah Citrin spares no expense grating a hefty portion of white truffles over his fresh tagliatelle, smothered in parmesan cheese and brown butter truffle froth.
This glorified version of the kids classic can't be found on the children's menu, or among the restaurant's standard fare for that matter. Mélisse only makes it available during the white truffle season, which is October through December.