Ground beef and elbow macaroni simmer together in one skillet before cheddar melts into a creamy, pale-golden sauce. Diced fresh tomato and whole dill pickle chips go on each plated serving for a cheeseburger-style finish.
Ground beef and elbow macaroni simmer together with taco seasoning and salsa in one pot. Cheddar and Monterey Jack make a thick, creamy sauce, while diced red onion and cilantro add a fresh finish.
This Italian-sausage-inspired mac and cheese pairs short pasta in a smooth, spoonable cheese sauce with generous browned sausage crumbles. Add fried onion rings and sliced scallions just before serving to keep the toppings distinct and crisp.
Curved cavatappi is coated in a generous, glossy white cheddar sauce and served straight from the stovetop. Add the cheese off heat to keep the sauce smooth, then loosen it with a splash of pasta water or milk if needed.
Mild Gouda and white cheddar coat elbow macaroni in a smooth cheese sauce. A brief bake melts the cheddar topping into scattered golden spots while the center stays creamy, with no breadcrumbs.
Medium shells are coated in a smooth, flour-free cheddar sauce, then baked briefly beneath a layer of grated cheese. Scoop this no-roux mac and cheese while its top is lightly browned and its center is still creamy.
Elbow macaroni is coated in a smooth five-cheese sauce, then baked with buttered panko and reserved cheese until golden. Crisp bacon and parsley finish this family-style casserole, which serves in soft, creamy spoonfuls.
Medium shells and small broccoli florets simmer together in one pot, then get coated in a creamy cheddar and Greek yogurt sauce. Add the broccoli near the end and finish the sauce off heat for a smooth, spoonable mac and cheese.
This Instant Pot mac and cheese uses rotini so the creamy cheddar-and-Monterey Jack sauce clings to every spiral. Cook the pasta without draining, stir in the cheese after pressure release, and let it rest briefly before serving.