I like the tomato take. Good idea. I could also envision using tomatoes and chiles. Good thinking, there, pilgrim. I’ll try it next time I make some. This is a fave of my daughter, so I’ll make one tradish and one tomato.
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Good thinking, there, DeBadger!
It’s not terrible. Does taste like Cheetos 
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Is there another way? 
Please rectify!
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My son would hate this. He’s very particular about the cheese needing to be Velveeta.
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On my bucket list! But at the bottom. Like hospice bucket list.
I initially resisted some “custard style” Mac and cheese at a party last weekend, but the host offered to wrap some up to go. I took it, I ate it, and I liked it.
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They’re all entirely different dishes, so if you don’t expect one to taste like the other, it’s all fine.
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I admit, I like all forms of mac & cheese. High fallutin, pedestrian, highly processed, you name it.
I don’t think I’d like the Flaming Hot Cheetos Mac & Cheese - not because of the Mac part but because I don’t like Flaming Hot Cheetos or any of the super Hot Doritos.
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Has anyone made Masala Mac & Cheese? Lots of recipes online.
Also Tikka Masala Mac & Cheese
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Fun thread, and I am inspired. Cacio e pepe tonight!
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My fav M&C is with bacon, caramelized onions, roasted poblano, and sometimes sun-dried tomato.
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Yowza!!!
The Tikka Masala Mac and Cheese might have to happen. I’ve seen similar recipes (although usually with a prepared/store bought “butter chicken sauce”, a la this recipe from The Tasty), but I like that this one has you actually make the full chicken dish from scratch first!
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I think that is what my future husband made us for dinner on our first camping trip. Apparently this ‘dish’ was very popular on high Sierra Boy Scout backpacking trips.
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haven’t had mac&cheese in a while so i looked for beecher’s at the supermarket. didn’t find it, but noticed a new version by stouffer’s — baked which mac&cheese, topped with toasted bread crumbs. loved it! will definitely get again.
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What is the name of the new version of Stouffer’s Mac & Cheese?
This one, probably. I haven’t had it, but it looks worth trying.
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He calls it Penne Au Gratin, but this Jacques Pepin recipe is your basic stove-to-oven, roux-based, mac-and-cheese with a tomato topping:
