Mac ‘n’ cheese has become the "it" comfort food on virtually every menu in town. It’s given class with artisan cheese (Vidalia; $9, $18.50 with truffles); dressed up with lobster (Nage; $18 at lunch only); and enriched with pork belly (Maple Ave; $7, plus $1 for pork belly). Still we can count on chef Michel Richard to take decadent deliciousness to new levels of cholesterol. The MACUBE ($12), offered in Citronelle’s lounge, is a stack of crispy, fried cubes of cheesy, truffled pasta niblets – served with a dipping sauce of, yes, more cheese. Meanwhile, the hot new Churchkey on trendy 14th Street NW, is serving fried mac 'n' cheese sticks with garlic breadcrumbs and tomato relish, which sounds like a good match for its stupendous beer selection.