Cheesy Chili Mac

Here's a really important question: why doesn't chili-mac always come with extra cheesy-goo? It's easy to do. Just make a simple ground beef chili (you can take or leave the canned beans as you see fit), add it to a simple stovetop mac and cheese (evaporated milk makes that really easy), then bake the whole thing off with extra cheese.

Ideas in Food's Macaroni and Cheese

Yet another favorite of ours, this appears on our table in various guises every few weeks. The evaporated milk may seem like an odd choice but it serves a purpose, helping to stabilize the sauce.

Buffalo Chicken Macaroni and Cheese

Creamy stovetop macaroni and cheese with all the flavors of Buffalo chicken wings.

Macaroni and Cheese With Black Beans and Chipotle

Creamy stovetop macaroni and cheese flavored with black beans and chipotle chilies.

Bacon and Pimento Macaroni and Cheese

Creamy stovetop macaroni and cheese flavored with bacon and pimentos.

Our Go-to Macaroni and Cheese

Our family’s go-to Macaroni and Cheese! It has everything you want—a creamy cheese sauce with fall flavors: rosemary, nutmeg, and garlic.

Macaroni and cheese

When you're in need of some easy comfort food, you can't go past macaroni and cheese. Here's how I make it at home. 

Green Chile Chicken Macaroni and Cheese

Classic creamy stovetop macaroni and cheese get more interesting with tender poached chicken, green chiles, salsa verde, and fresh cilantro.

Chili Mac and Cheese

Tastes like Chilli Con Carne - with the added cheesy goodness of Mac 'n Cheese! My One Pot Chili Mac and Cheese is on the table in just over 20 minutes.

Skillet Fried Mac and Cheese from Zingerman's Roadhouse

Before picking up Ellen Brown's Mac & Cheese, I assumed all fried macaroni and cheese must be breaded and deep-fried a la Paula Deen. But the Skillet-Fried Cheddar Mac and Cheese, adapted from Zingerman's Roadhouse in Ann Arbor, is a far more delicate affair. The sauce is made exclusively with raw-milk cheddar, and the final fry is in a tablespoon, rather than a couple quarts, of oil. This step exists for the sole purpose of creating large crispy pieces of cheese akin to Italian frico.