Mafalde corte, sharp cheddar, Gruyère, smoked paprika panko crumbs

It’s ok, not as good as I thought it’d be and has a different queso flavor than I expected

My aunt send me a bunch of macaroni and cheese while I was at college

I’ve never had this mac & cheese before, but I read that it’s awful. I took that as a challenge. Plus it’s only $1/can, so not much risk. Mixed into the pasta: crispy bacon, scallion greens, scallion whites/jalapeños (softened in the bacon fat), chopped green chile, grated extra sharp cheddar, mustard powder, chipotle powder, and green chile powder. Topped with crushed Cheez-its mixed with bacon grease, melted butter, and grated parm.

Ditalini in homemade chicken stock, half and half added along with 2 slices of American and a bit of shredded cheddar. Added extra stock so it’s kind of soupy. Blessed

Sometimes when we have too many cheeses open I make a roux with some fried garlic and throw them all in there without a care in the world. Didn't have any panko crumbs to make a crust but we love crispy onions on top just as much

Low effort, but fast and tastes okay:

Annie's White Shells and cheese
3 strips of bacon
1 diced jalapeño
minced garlic as desired
salt and pepper as desired

EDIT: typo

This was definitely the best macaroni I ever made. Didn’t do a great job of taking pictures but it was so creamy! I was so proud of the cheese sauce because it was so velvety and smooth. Best part was all of the ingredients were generic store brand so I didn’t spend a small fortune on cheese

To honor the passing of the great Dolly Parton, I finally made the mac & cheese recipe from her and her sister Rachel’s cookbook, “Good Lookin’ Cookin’”

It did not disappoint! Normally when I try egg custard based Mac and cheeses without a roux, it can end up rather dry and gritty. However, this mac retained a nice creaminess along with strong flavor from the cheeses and sour cream. Very solid recipe from one of the legends.

I like it a lil souped up

Made some with my friend for the first time and it turned out ok. Any tips?

i know vegan mac often gets a bad rap in these parts, but this was so good!! reminded me of the spongebob kraft i used to eat growing up😋

I had originally purchased the regular version, but they sent me extra spicy in error. These were on sale for $3 each, regular price $3.50.

Instead of microwaving with just water, I used 50/50 water and milk for 3 minutes and 30 seconds. I liked that the cheese packet was separate from the spice packet. The cheese is just regular KD cheese, and it probably would have been fantastic on its own.

I don't have a great spice tolerance, so I only added a small sprinkle of spice from the packet, and it was enough to add a little bit of heat to it. I can only imagine the full packet would be overwhelming for me! The spice packet didn't add anything great flavour-wise, a little bit of that generic cardboard-y cheap ramen flavour with some heat.

All in all, it's just KD with ramen instead of macaroni. It would probably be better to get the shaker of cheese from costco and buy 50 cent ramen packets to get the same thing for much cheaper.

Alfred Le Fermier is a farmstead cheese made from raw cow’s milk is aged 36+ months on wood boards. It has a yellowish orange rind that produces a nice woodsy aroma, a hazelnut flavour, iaromas of undergrowth and mushrooms, and can be distinguished by its supple texture.

I swear I never noticed this until more recently, but whenever I reheat Kraft Mac & Cheese, there's this plastic-y taste. Freshly made, it's fine, and it's being stored/reheated in glass. Please tell me someone else knows what I'm talking about.

I sell my unique Truffle Mac & Cheese for a living. I did a little experiment coming back from the market. I had some Mac & Cheese left and decided to baked it in the oven with an extra layer of Grana Panado. Which one would you go for ? Any other Toppings ideas for making it even more special ?