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30 Days, 30 Ways With Macaroni & Cheese

January 20th, 2013

Attention macaroni and cheese lovers: in honor of National Cheese Lover’s Day, we have relaunched our fourth annual 30 Days, 30 Ways with Macaroni & Cheese blog!

With more than 100 recipes now archived on the site and even more gooey, cheesy recipes from some of your favorite food bloggers, we’re continuing our quest to discover every possible macaroni and cheese variation. And oh, what a delicious endeavor it has been.

For 2013, we’ve challenged our bloggers to find inspiration in other classic dishes and recreate them as macaroni and cheese recipes. Call it a remix, call it a mashup – we’re calling it a cheesy taste sensation.

Country Cleaver is kicking things off with a Spinach & Artichoke-inspired recipe featuring Wisconsin Havarti. We’ll be posting a new recipe on the blog every day for the next month, so check back often. Look for macaroni and cheese versions of BBQ Pulled Pork Sandwiches, Green Chile Corn Tamales, Loaded Baked Potatoes, and so many more.

Happy National Cheese Lover’s Day. Enjoy!

  1. Homemade Cheeze-Whiz
    1/2 block of Velveeta
    Cheeze Whiz

    1 C of WI Mild Cheddar
    1 Tbl WI Butter
    1 1/2 Worcestershire Sauce
    1 tsp dry yellow mustard
    1/4 tsp baking soda
    1/2 C WI milk

    Melt all together except baking soda. When melted add baking soda and stir. Cheese will puff up as you stir it. Stir for a min. or so.
    Eat hot like this on toast.
    Or let cool in fridge and you’ve got Whiz :) Very good

    Pam Warden

  2. Forgot to say…or poor some over mac and you’ve got another type of mac and cheese.

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