Blend feta, pure pumpkin puree, and Greek yogurt into a thick orange dip that holds soft swirls. Finish the shareable bowl with chopped walnuts, fresh thyme, and a little honey, then serve with sliced baguette.
Thin russet potato rounds bake in a creamy garlic-cheddar sauce until tender. A covered bake softens the raw potatoes before the cheese browns; after a short rest, the soft layers lift easily with a spatula.
Cut from soft mashed-potato yeast dough, these twelve individual rolls bake into golden pillows with rounded corners. Brush them with garlic-parsley butter while hot and serve warm, with one opened to show the fluffy crumb.
Tender elbow macaroni bakes in a pourable cheddar and Monterey Jack sauce until the edges bubble and the cheese browns in spots. A short rest leaves the casserole creamy and soft enough to serve by spoon.
This Southern-inspired skillet mac and cheese has a blistered cheddar and Colby Jack top and a creamy, custard-set center. Rest it briefly, then serve generous scoops with distinct elbows straight from the skillet.
Briefly boiled elbows finish baking with five cheeses, half-and-half, and eggs. Reserve some shredded cheese for the golden-brown top, then rest the casserole before scooping warm, creamy servings.
This slow-cooker mac and cheese combines elbow macaroni, sharp cheddar, eggs, sour cream, and milk for a creamy casserole that holds together in loose scoops. Reserved cheddar melts on top, and parsley finishes each serving.
Make saucy mac and cheese without boiling the pasta first. Dry elbows cook on Low with milk, broth, butter, and smooth-melting cheese; sharp cheddar goes in once the noodles are tender.
This copycat-style dinner layers large, craggy fried chicken strips over creamy penne with bacon. A restrained honey-black-pepper glaze keeps the crust visible, while parsley and a breadstick finish each bowl.