There’s More Than One Way to Mac and Cheese

There’s More Than One Way to Mac and Cheese

A tangy blend of rich cheeses, tender pasta, and creamy goodness—what’s not to love about mac and cheese!

“Bits of Maine lobster make mine special.” —Jane M.

“When making my white sauce, I use olive oil instead of butter; a blend of low-fat and regular cheddar; and ¼ cup each of pureed cauliflower and butternut squash. Finally, I use pasta that has added fiber and vitamins. The best part is that no one can tell I’m making it healthier!” —Jenniver Ann D. 

“The cheese mixture is important: I use three to five cheeses, including Gouda, Swiss, or other smoked cheese. I also love to use a blend of melted butter and crushed cheese crackers as a crunchy topping.” —Terri P.

“I add big shrimp and crispy bacon.” —M.G. F.

“Mac and cheese should always be baked with a sauce made with a roux and a blend of Fontina and Parmesan. I sometimes add bacon and/or mushrooms to the dish and top it with bread crumbs and herbs. Yummy!” —Nick D. 

“I make mine with whole wheat pasta, cauliflower, and kale. It’s so good, and my kids eat and eat and eat it!” —Jenn G.

“I bake mac and cheese in mini-muffin tins and sprinkle some buttery panko bread crumbs on top. They’re adorable little mac and cheese bites.” —Cori E.

“Garlic is my secret ingredient. And I don’t start with the traditional roux—mine has cottage cheese, sour cream, and egg. I also use several cheeses for the taste and creaminess.” —Darlene A.

“The best ‘adult’ Mac & Cheese I make came from a friend’s recipe. It uses herbed goat cheese, Parmesan, thinly sliced vegetables—I sauté mine with extra virgin olive oil, pine nuts, salt, pepper, and garlic—a little bit of butter, extra virgin olive oil, and some of the pasta water. You mix this altogether to create a sauce, add the pasta and die of happiness!” —Megan K.