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7 Mac and Cheese Recipes We Love for National Macaroni Day

July's biggest holiday might be the Fourth, but that doesn't mean that it's not worth celebrating every holiday July has to offer—like July 7th, or National Macaroni Day. Here's a roundup of seven of our favorite mac and cheeses to make at home.

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12 Comments | Posted by Will Levitt, July 7, 2011 at 9:00 AM
Tagged: food holidays, mac and cheese, macaroni, macaroni and cheese

A Sandwich a Day: Short Rib Pot Roast Sandwich at Lemonade in Los Angeles

The short rib pot roast sandwich from Lemonade contains only four elements: bread, meat, macaroni and cheese. Yes, a mac and cheese sandwich! The sourdough roll is toasted, the short rib is tender, and the mac and cheese adds a creamy layer (and some nostalgia points). Try the sandwich ($11 with a salad) with one of their namesake drinks.

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1 Comment | Posted by Erin Jackson, March 2, 2011 at 5:15 PM
Tagged: A Sandwich a Day, Lemonade, Los Angeles, macaroni and cheese, sandwiches, short rib

Last Week's Poll Results: How Do You Like Your Mac and Cheese?

Last week we asked: How Do You Like Your Mac and Cheese? Though there are many variations of the cheese-plus-noodle goodness, we split it into three basic styles, and the winner was: the creamy kind with a crunchy top with 63 percent of the vote.

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3 Comments | Posted by Erin Zimmer, March 3, 2010 at 7:00 AM
Tagged: macaroni and cheese, poll results, polls

Poll: How Do You Like Your Mac and Cheese?

There are many notions of mac and cheese--some with powdered "cheese," some with a fancier Gruyere, and others with additions like bacon bits or caramelized onions. But at the end of the day, it should always be flavorful and filling. How do you like yours? Take our poll.

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54 Comments | Posted by Erin Zimmer, February 24, 2010 at 7:30 AM
Tagged: macaroni and cheese, polls

Seattle: Beecher's Cheese at Pike Place Market

"Beecher's is as much a museum as it is a cheese shop and small cafe, which claims to sell the World's Best Mac and Cheese." [Photographs: Erin Zimmer] I can't think of a window display more entrancing than the one at Beecher's in Seattle's Pike Place Market. Two gigantic metallic bathtubs full of curds and whey in the middle surrounded by white-lab-coated, hair-netted, official-looking people dragging rakes through the tubs on important cheesemaking duty. The best? In the entire world? Beecher's is as much a museum as it is a cheese shop and small cafe, which claims to sell The World's Best Mac and Cheese, according to the chalkboard menu ($4.75 for eight ounces, or $8.25 for 16 ounces). The...

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7 Comments | Posted by Erin Zimmer, February 22, 2010 at 11:15 AM
Tagged: Beecher's, cheese, macaroni and cheese, Pike Place Market, Seattle, Washington

What's the Best Mac and Cheese Cheese?

Photograph from jslander on Flickr The humble mac and cheese—that staple of American wholesomeness—is experiencing somewhat of a renaissance as of late. From authoritative recipes to a survey of the 20 best places to get mac and cheese in New York City, to a segment on Good Morning America featuring cheese, bacon, garlic, noodles, Emeril Lagasse, and a well-meaning North Carolinian, everything's coming up cheesy noodles in 2008. Then again, did the dish ever go out of style? As has been mentioned here before, the New York Times stirred up controversy two years ago by publishing a widely popular recipe that flagrantly snubbed béchamel lovers everywhere. Still, a fundamental question goes unanswered: what are the best cheeses to use...

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38 Comments | Posted by Jamie Forrest, March 4, 2008 at 9:30 AM
Tagged: cheese, macaroni and cheese

My Macaroni & Cheese Collection is Unstoppable

Ian Golder collects boxes of macaroni & cheese. Lots of them. Or he had collected them at one time; his list of 192 boxes only goes up to 1999. Did his dream of collecting more macaroni & cheese boxes die out? Can anyone else pick up the slack? Think of all the undocumented boxes of macaroni & cheese lurking out there without an Internet home, a home that is crucial for the impartation of macaroni & cheese knowledge onto future generations. The thought of a future devoid of such information is almost as scary as the first time I made Kraft macaroni & cheese and ended up with a semi-edible mass of entwined pasta elbows suffocating in grainy, glowing...

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5 Comments | Posted by Robyn Lee, July 6, 2007 at 5:29 PM
Tagged: macaroni and cheese