Best mac ‘n’ cheese ever? We have 9 recipes

Could it possibly get any better than mac ‘n’ cheese for dinner? Probably not. Which is why we’ve included not one, but 9 mac ‘n’ cheese recipe options for your dining pleasure. You’re welcome.

Best ever mac ‘n’ cheese: We ran this recipe for “really the best-ever mac ‘n’ cheese” a few years ago -- and though I don’t know if I would agree that it’s the best ever, I love the fact that it takes just over an hour to make, perfect if you’re thinking about what to put on the table for dinner tonight.

Palazzio’s mac ‘n’ cheese: This take on the classic comfort food combines no fewer than three kinds of cheese, with some prosciutto thrown in for a little extra love.

Famous Dave’s mac ‘n’ cheese: A medley of original flavors makes this mac ‘n’ cheese shine. It starts with four different types of cheeses, the sauce built out with corn, spicy jalapenos, fresh parsley and a touch of barbecue sauce. Top it with a crumbly breadcrumb topping and bake it until its wonderful aroma is simply too much to bear. (This dish can also be assembled ahead of time and refrigerated until you’re ready to bake.)

Spicy mac ‘n’ cheese: This recipe, from Purple Palm in Palm Springs, gets its kick from pureed chipotle peppers in adobo sauce. The subtle heat provides a nice contrast to the rich creaminess of the sauce and makes for a fun take on this favorite dish.

Tallegio mac ‘n’ cheese from the Chateau Marmont: From chef Carolynn Spence, this version is perfect if you’re into the rich and creamy variety, the Tallegio cheese lending a creamy tang and the flavors rounded out with subtle hints of spice from coriander, mustard and nutmeg.

Cheesy spinach mac: Cheese, more cheese, mushrooms, spinach, panko crumbs and truffle oil. It’s the way the Beachcomber does mac ‘n’ cheese.

Queen and Diva’s mac ‘n’ cheese: With four types of cheese, this mac ‘n’ cheese is extra rich and creamy — the secret ingredients include a can of mushroom soup and sour cream. Assemble it ahead of time, if you’d like, then refrigerate until ready to bake.

The Bistro’s mac ‘n’ cheese with grilled chicken: You want it all? This mac ‘n’ cheese has it. Grilled chicken, pancetta, bread crumb topping -- oh, and plenty of cheese. Yeah ....

Beer-baked mac ‘n’ cheese: There’s something wonderfully simple about ooey-gooey cheese baked with pasta. Adding a little beer just takes that magic to a whole new level. This recipe, from the Rackhouse Pub in Denver, is one of our mac ‘n’ cheese faves. The recipe combines five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale and then baked under a crust of panko crumbs and Parmesan cheese to rich, crisp, golden perfection. The recipe follows.

BEER-BAKED MAC ‘N’ CHEESE

1 1/2 hours. Serves 12 to 16

Note: Adapted from the Rackhouse Pub in Denver.

1 cup (2 sticks) butter
1/2 cup flour
1/2 cup amber beer
2 cups half and half
1/2 pound Brie
16 ounces (2 packages) cream cheese
1 1/2 cups crumbled Gorgonzola cheese
2 1/2 cups shredded cheddar cheese
1 1/2 cups grated Parmesan cheese, divided
1 (16-ounce) box penne pasta, cooked and drained
Salt and pepper
1/2 cup panko or bread crumbs
1. Heat the oven to 350 degrees.

2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.

3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup of Parmesan cheese.

4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).

5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture with the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.

6. Cool slightly before serving.

Each of 16 servings: 566 calories; 20 grams protein; 29 grams carbohydrates; 1 gram fiber; 41 grams fat; 25 grams saturated fat; 123 mg. cholesterol; 2 grams sugar; 611 mg sodium.

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