St. John’s is the back-to-back Big East champion after picking up a dominant win in the tournament final over UConn. The Red Storm looked strong in the 72-52 win over the Huskies.

St. John’s went on a 10-0 run to open the game, going up by as many as 17 points in the first half. The Huskies fought back, but they completely failed to score from the field in the final eight minutes of the game. UConn went 1-for-15 down the final stretch.

St. John’s forward Zuby Ejiofor was absolutely dominant on both sides of the court, putting up 18 points as well as 9 rebounds, 7 blocks and 3 steals. Bryce Hopkins also hit 18 points for the Red Storm, while Tarris Reed Jr. led UConn with 17 points.

The victory likely felt extra sweet for St. John’s, who lost to UConn by 32 points at the end of February as the regular season ramped down. Despite entering the tournament as the No. 1 seed, with UConn as the No. 2, the Red Storm were ranked lower than the Huskies in the AP poll — 13th vs. UConn’s sixth.

Two major additions to the bullpen were in good form, as Luke Weaver and Devin Williams each pitched a scoreless inning in a 6-3  exhibition game win. Weaver struck out one in his inning, while Williams fanned three.

Tough start

Craig Kimbrel allowed a run on three hits. Carlos Mendoza remains impressed with Kimbrel’s stuff, though, as the 37-year-old looks to find a place in the pen on his eighth team in the past six years.

Caught my eye

Mark Vientos was back at third base, this time for Team Nicaragua, as they prepare for the WBC.

Vientos has mostly been working at first base this spring, as the Mets look to use him, Brett Baty and newly signed Jorge Polanco there this year.

Fast food chains and casual restaurants have to constantly innovate to stay competitive these days. And by innovate, we mean, add new menu items. No longer can a popular restaurant like McDonald’s just sell burgers.

Domino’s is adding a first-of-its-kind menu item that’s not pizza. The pizza chain is launching creamy mac and cheese, and the two varieties sound pretty tasty. 

Classic macaroni and cheese is made with elbow macaroni noodles and usually some variation on Cheddar cheese. Domino’s two new mac and cheese offerings both use five kinds of cheese, and Cheddar is definitely in there, but the pizza chain ups the cheesiness significantly and switches up the pasta.

• 5-Cheese Mac & Cheese: Penne pasta combined with a blend of Cheddar, American, Parmesan-Asiago, mozzarella blend, and Alfredo sauce—all oven-baked to creamy, bubbly perfection. 
• Spicy Buffalo 5-Cheese Mac & Cheese: Hot Buffalo sauce is drizzled on the new 5-Cheese Mac & Cheese