Made with wide egg noodles, butter, heavy cream, milk, flour, Fontina cheese, Parmesan cheese, Mozzarella cheese, diced cooked ham, fresh Italian parsley, and salt & pepper.
This is my favorite macaroni & cheese ever—or at least so far. This is my go-to macaroni & cheese dish. The cheeses are perfection together and my taste buds know nothing better.
Made with ziti pasta, milk, heavy cream, minced garlic cloves, Gruyère cheese, Parmigiano-Reggiano cheese, butter, and salt & pepper.
Unfortunately, I could no longer find this recipe available on Colin Cowie’s website.
Made with cavatappi pasta, butter, flour, milk, dry mustard, nutmeg, cayenne pepper, hot sauce, Worcestershire sauce, cheddar cheese, Parmesan cheese, crushed potato chips, crumbled cooked bacon, and salt & pepper (on the left).
Made with whole wheat elbow macaroni, cheddar cheese, evaporated milk, eggs, sour cream, Dijon mustard, salt, cayenne pepper, and Parmesan cheese (on the right).
Made with Velveeta macaroni & cheese dinner, cheddar cheese, sour cream, red pepper, Ritz crackers, and melted butter (on the left).
Made with penne pasta, butter, flour, milk, extra-sharp cheddar cheese, hot sauce, Parmesan cheese, and salt & pepper (on the right).
So, if you have nothing else to do today, make loads of different kinds of mac & cheeses until you find your favorites.
Take-Away Life Lesson: Make sure you have plenty of fiber close by to offset all the cheese you’ll be eating.
RELATED ARTICLES:
I Can’t Get Enough Of Macaroni & Cheese
