Nick Chipman, a Milwaukee Web page designer who runs a blog, DudeFoods.com, that discusses "any ridiculous food that guys would be into, " such as a five-pound meatball snowman or a 25-cheese pizza, received a sample of Mr. Casselman's caramels back in May.
In dealing with macaroni and cheese Myhrvold focuses on melting, using emulsification to overcome the fact that heated cheese separates (think of the grease atop a slice of pizza).
The best three in town are easily the top three in New England, all offering the local "clam pizza" (a white pie - tomato-free, with mozzarella or ricotta cheese - plus local clams).