best-ever Mac and Cheese

Southern Living, Jan 2008 by Satterwhite, Shannon Sliter

I've loved macaroni and cheese since I was a kid, and I'm even more passionate about it as a grown-up. What could be better? That's what Test Kitchens Pro Angela Sellers and I asked ourselves as we picked through recipes to put together this package of ultimate mac-and-cheese dishes.

Impress guests at your next gathering by offering a fun variation of a favorite Southern spread-Macaroni-and-Pimiento Cheese Bites. Just make the mixture the night before, cut and coat as directed, and pan-fry in a large skillet. You can keep them warm in the oven before the party starts. Or, if you're a Gouda lover, you'll want to sink your teeth into an incredible combination of cheesy noodles and smoked ham-we couldn't get enough of Smokin' Macaroni and Cheese.

Either way, you'll receive countless compliments when you offer these melt-in-your-mouth dishes. Find 75 more ways to reinvent this timeless classic by searching "macaroni and cheese" at myrecipes.com, and enjoy the melted goodness.

Three-Cheese Pasta Bake

MAKES 4 SERVINGS

PREP: 20 MIN., COOK: 7 MIN., BAKE: 15 MIN.

1 (8-oz.) package penne pasta

2 Tbsp. butter

2 Tbsp. flour

1 ½ cups milk

½ cup half-and-half

½ cup (4 oz.) shredded white Cheddar cheese

¼ cup grated Parmesan cheese

1 cup (8 oz.) shredded Gruyère cheese, divided*

1 tsp. salt

¼ tsp. pepper

Pinch of ground nutmeg

1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese, Parmesan cheese, ½ cup Gruyère cheese, and next 3 ingredients until smooth.

3. Stir together pasta and cheese mixture, and pour into 4 lightly greased 8-oz. baking dishes or 1 lightly greased 11- x 7-inch baking dish. (If using 8-oz. baking dishes, place in a jelly-roll pan for easy baking, and proceed as directed.) Top with remaining ½ cup Gruyère cheese.

4. Bake at 350° for 15 minutes or until golden and bubbly.

* Swiss cheese may be substituted.

Note: To make ahead, proceed with recipe as directed through Step 3. (Do not top with remaining Gruyère cheese.) Cover and chill up to 8 hours. Let stand at room temperature 30 minutes. Bake at 350° for 20 to 25 minutes or until bubbly. Increase oven temperature to 400°. Top pasta mixture with remaining Gruyère cheese, and bake 10 more minutes or until golden.

Smokin' Macaroni and Cheese

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 7 MIN., BAKE: 30 MIN., STAND: 5 MIN.

The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.

1 lb. uncooked cellentani pasta

2 Tbsp. butter

3 Tbsp. flour

1 cup milk

1 (12-oz.) can evaporated milk

2 cups (8 oz.) shredded smoked Gouda cheese

1 (3-oz.) package cream cheese, softened

¾ tsp. salt

½ tsp. ground red pepper, divided

1 (8-oz.) package chopped cooked, smoked ham

2 cups cornflakes cereal, crushed

2 Tbsp. butter, melted

1. Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.

2. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and ¼ tsp. ground red pepper until smooth. Remove from heat, and stir in chopped ham.

3. Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining ¼ tsp. ground red pepper; sprinkle over pasta mixture.

4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

HEATHER MARKOWSKI

ROCHESTER, NEW YORK

Macaroni-and-Pimiento Cheese Bites

MAKES 5 ½ DOZEN

PREP: 25 MIN., COOK: 7 MIN., CHILL: 8 HR., FRY: 4 MIN. PER BATCH

1 (8-oz.) package elbow macaroni

3 Tbsp. butter

¼ cup all-purpose flour

2 cups milk

1 tsp. salt

¼ tsp. ground red pepper

1/8 tsp. garlic powder

1 (8-oz.) block sharp Cheddar cheese, shredded

1 (4-oz.) jar diced pimiento, drained

¾ cup fine, dry breadcrumbs

¾ cup freshly grated Parmesan cheese

2 large eggs, lightly beaten

½ cup milk

Vegetable oil

1. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk and next 3 ingredients; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese and pimiento until melted and smooth. Remove from heat, and stir in pasta.

3. Line a 13- x 9-inch pan with plastic wrap, allowing several inches to extend over edges of pan. Pour mixture into prepared pan. Cool slightly; cover and chill 8 hours. Remove macaroni mixture from pan, and cut into 1-inch squares.

4. Stir together breadcrumbs and Parmesan cheese in a shallow dish or pie plate. Whisk together eggs and ½ cup milk in another shallow dish or pie plate; dip macaroni bites in egg mixture, and dredge in breadcrumb mixture.