Blue cheese mac and cheese
Follow the directions for the basic mac and cheese.
Add 2 teaspoons Worcestershire sauce with the tabasco.
Substitute crumbled blue cheese for 3 of the cups of cheese. Use half the blue cheese in the sauce and the rest between the layers and sprinkled on top. Proceed as directed.
Smoky Gouda mac and cheese
Follow the directions for the basic mac and cheese.
Substitute 3 cups finely shredded smoked gouda and 2 cups finely shredded monterey jack cheese for the cheddar.
Combine the cheeses in a bowl and use them equally as directed in the sauce, between the layers, and on top.Proceed as directed.
Mac and four-cheese Italiano
Follow the directions for the basic mac and cheese.
Substitute 11⁄4 cups each finely grated Parmigiano-Reggiano and Pecorino Romano, 1 1⁄4 cups fresh mozzarella, and 11⁄4 cup crumbled gorgonzola for the cheddar cheeses.
Use the parmigiano and pecorino in the sauce and layer the mozzarella and gorgonzola in between the layers and sprinkled on top. proceed as directed.
Applewood smoked bacon, caramelized onion, and white cheddar mac and cheese (pictured)
Cook 8 strips of applewood smoked bacon in a large skillet over medium heat until crisp, remove it from the pan to drain, and crumble.
Caramelize 4 large sweet onions in a sauté pan with 1⁄2 cup (1 stick) unsalted butter, 2 tablespoons olive oil, 1 tablespoon sugar, 1 teaspoon salt, and 1⁄2 teaspoon dried thyme until onions are golden, about 15 to 20 minutes.
Substitute sharp white cheddar for the cheese. Distribute the bacon and onions between the layers and proceed as directed.
Excerpted with permission from Slow Cooker: The Best Cookbook Ever
Read more in Food & Entertaining and Recipes
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