Raclette-Gruyère Mac and Cheese with Pickled Shallots
Inspired by älplermagronen, Alpine farmers’ macaroni, this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we’ve added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.
Buttermilk Macaroni and Cheese with Baby Kale
A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' riff on mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.
Pimiento Mac and Cheese
Melissa Clark’s cheesy and warming Pimiento Mac and Cheese is the perfect dinner for a cold night. Combining fresh jalapenos and jarred pimientos, Clark’s Mac and Cheese is lightly spicy and rich with a combination of cheddar and cream cheese. Adjust the spice level by seeding and stemming the jalapeno if you’d like a milder taste. Slideshow: More Macaroni and Cheese Recipes
Mac and Cheese with Cracker Crumble
To create a mac and cheese with the silky consistency of Velveeta, but using a flavorful, aged cheddar, chefs and brothers Bryan and Michael Voltaggio add sodium citrate to bind their cheese sauce. “Sodium citrate will be your new best friend for cheese sauces,” says Bryan. “It gives you that creamy, melty, gooey texture, but with nutty, sharp cheeses that don’t typically melt smoothly.” Think of the nacho cheese possibilities! Slideshow: More Macaroni and Cheese Recipes