Every day, Jus' Mac owners Patrick and Kimberly Alvarez's pasta eatery has anxious crowds ready and waiting to try one of the multiple macaroni and cheese recipes, from the All-American (colby jack and American cheese) to the Popeye (fresh spinach, onions, and mushrooms topped with mozzarella and parmesan) to the Pit Master (brisket with colby jack and barbecue sauce).
The toppings and additions may be elaborate, but the essential mac and cheese is made from a well-tested 80-year-old family recipe. It has a nice texture and thickness, the crunchy parmesan works well on top and the toppings are proportioned well. Kimberly Alvarez says the offerings rotate seasonally with wheat and gluten-free pasta options on the menu as well. There's also a selection of salads, mac and cheese appetizers and beer and wine available.
Come at off-peak hours to best navigate the small and awkward parking lot and to nab a table — the space is cute but by no means large.