Let’s be honest: restaurant mac rarely lives up to the dish lodged in our memory banks. It’s too soggy, too bland, and lacks that processed-salt shock hardwired into our brains since grade school. That is, unless you’re hunkered over a dish of molten noodledom at Skyway Bar and Grill, a tin-ceilinged warren of wood and roaring fireplaces just 15 minutes from the slopes of Mount Hood. This is the mac you’ve been looking for. Chef Jason Hornor’s deceptively humble casserole tastes more fundamentally mac-y than other macs: plump pasta shellacked in sticky sauce, deeply cheesy and laced with chile fire, crowned with toasty shards and a corona of frizzles, all for $7. It’s awesome.