If aliens landed on earth and stumbled out from behind the blazing light of their UFO, I don’t think we’d have anything to fear if we gave them mac and cheese as a welcome gift. Instead of “Take me to your leader” it might be “Can I have another scoop” (all spoken in a weird robotic dalek voice)
Unless you are hyper allergic to the oldest comfort dish on the planet, I defy you to tell me there’s a mac and cheese that you don’t like. Because it’s so easy to make, can feed an army and tastes even better the next day chances are there’s a mac and cheese flavor for you. Some of my favorites are lobster mac, truffle mac and this chili mac and cheese. I like it so creamy and cheesy that you have to twirl your fork to break the cheese string before taking a bite.
This mac and cheese recipe is rich with Gouda and Fontina, both Wisconsin made and then mixed through some chunky beef chili. I should also throw in that it’s covered in cheese puffs, for absolute reals! It’s the middle of summer here in California and I’d have no problem at all eating this September style comfort dish. I created this recipe for Wisconsin Milk Marketing Board and you can find the recipe here on their amazing All Things Mac and Cheese site. Packed with millions of mac recipes, this is definitely the place to go for some cheesy pasta hook-ups.
This was a sponsored post and compensation was given. All thoughts and opinions are my own!