Butternut Squash Macaroni and Cheese:
Prepare Four-Cheese Macaroni and Cheese as directed, except preheat oven to 450°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Place 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes, in the prepared baking pan. Drizzle 2 tablespoons olive oil over squash pieces; toss to coat. Roast, uncovered, for 25 to 30 minutes or until tender, stirring occasionally. Stir cooked squash into pasta with the cheese sauce.Nutrition analysis per serving: 822 calories, 37 g protein, 83 g carbohydrate, 38 g total fat (21 g sat. fat), 111 mg cholesterol, 5 g fiber, 11 g total sugar, 213% Vitamin A, 30% Vitamin C, 862 mg sodium, 81% calcium, 21% iron
Cajun Shrimp and Sausage Macaroni and Cheese
Prepare as directed, except use dried rigatoni or ziti for the pasta, omit salt in the White Sauce, and omit Parmesan cheese in the cheese sauce and in the crumb topper. In a 6-inch skillet heat 2 tsp. vegetable oil over medium. Add 1/2 cup each chopped red bell pepper, green bell pepper, and celery; cook and stir 5 minutes or until softened. Remove from skillet. Add 8 oz. sliced, cooked andouille sausage to skillet; cook and stir over medium heat until browned. Whisk 8 oz. shredded Gouda cheese, 4 oz. shredded Swiss cheese, 2 oz. each shredded sharp cheddar and torn American cheeses, and 2 tsp. Cajun seasoning into White Sauce. Stir pepper mixture, sausage, and 8 oz. peeled and deveined, small fresh shrimp into pasta mixture. Continue as directed. Makes 6 (1 2/3-cup) servings.Per serving: 849 calories, 46 g protein, 71 g carbohydrate, 42 g total fat (23 g sat. fat), 188 mg cholesterol, 3 g fiber, 10 g total sugar, 36% Vitamin A, 29% Vitamin C, 1107 mg sodium, 59% calcium, 20% iron
Jalapeño Popper Macaroni and Cheese
Prepare as directed, except omit cheddar, Swiss, and Parmesan cheeses. Whisk 8 oz. shredded Monterey Jack cheese with jalapeño peppers, 4 oz. shredded Gouda cheese, and 4 oz. cut-up cream cheese into White Sauce. Stir 3 to 4 fresh jalapeño peppers, seeded and thinly sliced or chopped,* and 6 slices crumbled, crisp-cooked bacon into pasta mixture. Continue as directed. If desired, top with 2 slices additional crumbled, crisp-cooked bacon before serving. Makes 6 to 8 (1 1/2-cup) servings. *Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.Per serving: 753 calories, 31 g protein, 70 g carbohydrate, 39 g total fat (22 g sat. fat), 115 mg cholesterol, 3 g fiber, 9 g total sugar, 26% Vitamin A, 10% Vitamin C, 925 mg sodium, 43% calcium, 16 g iron
Pumpkin Macaroni and Cheese:
Prepare Four-Cheese Macaroni and Cheese as directed, except substitute white cheddar cheese for the sharp cheddar cheese and fontina cheese for the Swiss cheese. Stir one 15-ounce can pumpkin and 1 tablespoon snipped fresh sage into cheese sauce before adding to pasta.Nutrition analysis per serving: 765 calories, 37 g protein, 77 g carbohydrate, 34 g total fat (21 g sat. fat), 116 mg cholesterol, 5 g fiber, 11 g total sugar, 242% Vitamin A, 8% Vitamin C, 977 mg sodium, 74% calcium, 23% iron
Truffle Macaroni and Cheese:
Prepare Four-Cheese Macaroni and Cheese as directed, except drizzle crumb topping with 1 to 2 tablespoons truffle oil before broiling.Nutrition analysis per serving: 759 calories, 36 g protein, 72 g carbohydrate, 36 g total fat (20 g sat. fat), 111 mg cholesterol, 3 g fiber, 9 g total sugar, 20% Vitamin A, 2% Vitamin C, 858 mg sodium, 77% calcium, 17% iron
*Tip:
To ensure a smooth, creamy dish, our Test Kitchen recommends buying chunks of cheese and shredding the cheese just before using. Using preshredded cheese did not work as well.
**Tip:
Baked Four-Cheese Macaroni and Cheese: If you don’t have a broiler-safe baking dish, preheat oven to 450°F. After sprinkling pasta mixture with panko mixture, bake about 10 minutes or until panko mixture is golden brown.
