Our Most Comforting Macaroni and Cheese Recipes

For the ultimate mac and cheese, follow this tried-and-true recipe, which relies on three different kinds of cheese: American, cheddar, and Parmesan. Hot tip: Freeze the cheese for five minutes before grating, as this makes the job easier.

This take on the classic has a lot going for it: You make it in one pot (actually, a skillet), and it includes the addition of earthy mushrooms, which go wonderfully with Fontina's buttery, nutty flavor.

If you're of the mind that a little pop of color is welcome in mac and cheese, don't miss this one, which has blistered tomatoes as well as a crunchy panko topping (and three cheeses, just for good measure).

Consider this the après ski version of mac and cheese. Three different Alpine cheeses (Raclette, Gruyère, and Emmentaler) give it a Swiss flair.

When musician John Legend visited Martha, he shared his recipe for the classic comfort food and it's one of our most popular. It's great for parties thanks to that beautifully cheesy crust.

Crisp bacon and Gouda impart a rich, smoky flavor to this one-pot mac, which also includes Gruyère and Dijon mustard for a subtle kick.

Parmesan and extra-sharp cheddar pack a wallop, which means you don't need to use a lot of them; plus, this updated version of mac and cheese also calls for low-fat milk, chicken stock, and olive oil to keep the sauce creamy.

This Southern charmer has loads of character, with flavors inspired by pimiento cheese. Roasted bell pepper, mustard powder, and cayenne add zip. Eggs and sour cream lend richness and heft.

Gluten-free penne isn't the only swap in this creative recipe. It also has you toss gluten-free crisp puffed-rice cereal, slightly crushed, with melted butter and Parmesan. Sprinkle this mixture on top and bake for a delicious crunch.

Spinach takes well to cream, as anyone who's enjoyed creamed spinach knows, so adding it to mac and cheese isn't so far fetched. Stir cut strips of spinach into the sauce just until they wilt.

This casserole delivers on all fronts: protein, carbs, and vegetables, plus the all-important food group of cheese. You use egg noodles, which meld nicely around the other ingredients.

Here's a Southwestern riff on mac and cheese that cranks up the heat with fiery jalapeños and then tempers it with sweet corn kernels. Bonus: You cook the pasta right in the sauce.

These little fried morsels are sure to be the hit of any party. Prepare the stovetop macaroni and cheese a few days ahead, so it firms up in the refrigerator and is easier to cut. Then, bread it in panko and fry to perfection.

Need a quick fix? Try this speedy version, where pasta and broccoli are cooked in the same pot, then drained and stirred together with reserved pasta water, cream cheese, butter, and Parmesan for the easiest sauce ever.

Have you been searching for the ultimate, ooey-gooey recipe for mac and cheese? Look no further than Culinary Director Thomas Joseph's smooth and satisfying four-cheese masterpiece. Bonus: You can use the cheese sauce on baked potatoes or broccoli, too.