The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Recipe
What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.
Cornbread-Coated Pulled Pork Mac and Cheese Wedges Recipe
When I have leftover mac and cheese and pulled pork after a day of barbecuing, I don't just reheat it and eat it the next day. I fold them together into these outrageous fried mac and cheese bombs, stuffed with barbecue-sauced pulled pork and coated in a cornbread crust.
Modern Baked Mac and Cheese With Cheddar and Gruyère Recipe
This baked macaroni and cheese recipe harnesses the amazing emulsifying powers of sodium citrate, the same salt used to make American cheese so incredibly meltable. Simply blend the grated cheese of your choice (we use cheddar) into water that has sodium citrate dissolved into it, and the gooiest, smoothest, and silkiest cheese sauce emerges.
Waffled macaroni and cheese might not rank quite as high on the list of "things you must try before you die" as, say, a fresh-from-the-water oyster, or a sliver of Parmesan sliced off of a wheel that has just been opened in front of your eyes, or skinny dipping in mixed company, but it's certainly good enough that it should immediately make your list of second-tier priorities. That is, of course, if you do it right.