Mac and Cheese recipes you’ll crave

Last night, we made Rachael’s Macaroni and Cheese with Ham (pictured above).  This recipe should be called something else, like, oh I don’t know, how about, Oh My Gosh this Mac and Cheese is So Good I Can’t Stand It? The recipe says it serves 4, but it is a rich meal, so you could also serve it as a side dish for 8 or cut it in half and serve as a side for 4.  I made this dish in particular because I had leftover ham.

It got me thinking about how many Rachael Ray Mac and Cheese recipes we have and thought I’d give you a comprehensive guide.  I consider the Mac and Cheese dish to be another way to disguise food that your children or other family members might otherwise not eat.  Here are some of my faves:

New and Noteworthy:

Cheeseburger Mac and Cheese

Reuben Mac and Cheese

Pimento Mac and Cheese

On the Lighter Side:

Too Tasty To Be Good for You Mac and Cheese with Cauliflower

Pasta and Trees

With Seafood:

Venetian Mac and Cheese with Radicchio and Shrimp

Mac and Seafood Au Gratin

With Meat and Chicken:

Philly Cheesesteak Mac and Cheese

Buffalo Chicken Chili Mac

Sausage and Three Cheese Mac and Cheese

Smoky Chipotle and Cheddar Mac

Mac and Cheddar Cheese with Chicken and Broccoli (pictured below)

Just Veggies:

Harvest Moon Macaroni

Mac and Jack Salad

Fun and Festive:

Que Pasta Mexican Mac and Cheese (pictured below)

Cubano Mac and Cheese

Mac and Cheese Dog Casserole

New York Deli Style Mac and Cheese

Chili Con Queso Mac and Cheese

Once you get the hang of making your own mac and cheese recipes, you’ll never go back to the box.  Also, you can start doing your own experimenting by trying different cheeses, seasonings, pasta shapes and add-ins like veggies and meats.  To go lighter and healthier, use 1-2% milk instead of whole milk, try using whole wheat pastas and add veggies.  Plus, if you reduce the amount of sauce you use to toss with your macaroni and add-ins, you will still get the mac and cheese experience without it being too heavy.

I would not suggest using fat-free or reduced fat cheeses, because these do not always melt as well as full fat ones.  Plus, if you are going to make the dish right, you should go for it and just cut back on how much of it you actually eat.  Serve it as a side instead of a main and make your main a big green salad.

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