Ode to Mac and Cheese

In each edition of Food Network Magazine they do 50 twists on a particular food.  This month it was mac and cheese.  Mac and cheese, to me is a nearly perfect food...I mean you have noodles and cheese, how can you go wrong.  If you're new to the blog...check out my recipe for Mac and Cheese for Grown Ups.  I am very proud of that recipe and it's a pot luck favorite.  I have put bacon it in and pancetta.  Here is a list of things you can add to your mac and cheese to try and improve on a "perfect" food.

I am also including Food Network's classic recipe, although, I will probably start with my own and tweak as I go!

Kosher salt
8oz. fusili or other short pasta
4 tbsp. unsalted butter plus more for the baking dish
1/4 C. all purpose flour
2 C. whole milk, heated
1 bay leaf
Pinch of freshly grated nutmeg
2 1/2 C. shredded sharp white cheddar cheese
1 1/2 C. shredded gruyere cheese

Bring a pot of salted water to a boil; add the pasta and cook until al dente.  Reserve 1 C. cooking water, then drain the pasta.  Preheat the oven to 400 degrees.

Meanwhile melt the butter in a large saucepan over medium heat  Whisk in the flour and cook, whisking, 2 minutes.  Add the bay leaf, nutmeg and 1 tsp. salt and simmer, whisking occasionally until thick, about 8 minutes.  Remove the bay leaf and stir in 2 C. cheddar and the gruyere.  Stir in the pasta and reserved cooking water to make a loose sauce.

Butter a 2 quart baSking dish; add the pasta mixture and top with remaining cheese.  Bake for 15 minutes.

Italian-->Replace the cheddar with fontina.  Top with 1/4 C. each of panko and Parmesan before baking.

Beer and Brat->Replace 1 C. of milk with pilsner beer.  Add 3 browned, sliced bratwurst; increase the cheddar on top to 1 C.

Smoked Mozzarella-->Add 1/2 C. each sliced roasted red peppers and diced smoked mozzarella.  Top with cheddar and broil until melted; do not bake.

Andouille-->Add 1/2 tsp. Cajun seasoning to the flour.  Stir in 6oz. browned, diced andouille sausage, 1/3 C. chopped Peppadew peppers and 1 sliced scallion.

Sun Dried Tomato-->Stir in 4oz. goat cheese, 1/4 C. chopped sun dried tomatoes and a handful of chopped basil.  Swap the cheddar for mozzarella.

Lobster-->Use all cheddar; add 12oz. chopped cooked lobster.  Top with the cheese and a mixture of 1/2 C. panko, 1/4 C. chopped chives, and 1 tbsp. melted butter; broil until golden.  Do not bake.

Feel free to make your own tweaks and add them in the comments.