"Worlds best" mac and cheese

Today was my first day as a lifelong tourist and I began by, what else, reaching out to a couple of true japanese tourists fumbling with a map in the middle of union square green market. I usually just walk right past, but as a tourist myself, I felt compelled to help if I could.  Which of course I could... I've lived here for 10 years.
And yet, who knew that the "world's best" mac and cheese was a mere couple of blocks from my front door all that time?  Alright, maybe just the past year or so, when Beecher's, an all natural cheese shop, opened.  I had been once, but never for lunch, and not since they opened their in house cheese factory, enclosed in glass and viewable to the public.  Two, 30 foot long metal vats, with curds and whey swimming in one, and in the other, 75, five pound bricks of cheese with a tofu consistency, being flipped by workers in white aprons and lavendar latex gloves.
And did the "world's best" mac and cheese live up to its name?  (That's it in the picture.)  Decidedly no, but it was tasty. And had I not stopped by, I wouldn't have learned about Beecher's cheesemonger chats, which are once a week or so, and feature topics such as "beyond brie" and "composing a cheese plate."  They're not free though, and at $8 a pop, let's hope a substantial tasting is included.  Either way Beecher's is worth a lunchtime visit!