Casseroles for Every Taste

We're mad for anything that you can bake in one dish, so we found 20 recipes that will suit any cooking style, mood or craving.

By Lynn Andriani

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The Casserole That Reminds Us Why We Love Casseroles

This update to the classic mac 'n' cheese will work with any semihard cheese but is particularly good with an international blend of French Mimolette, aged Dutch Gouda and American Vella dry Jack.

Get the recipe: Macaroni and Many Cheeses

Published on October 25, 2011

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Short Rib Mac & Cheese with Gruyere

Two classic foods join forces in this dish from chef Brandon McGlamery of Orlando's Luma on Park restaurant. He makes a smooth gruyere béchamel and folds in pieces of braised short rib, black pepper and grated horseradish, then tosses it with rigatoni (which has ridges that are perfect for holding onto the cheese).

The Smith's Mac & Cheese Recipe

Glenn Harris, executive chef and co-owner of The Smith, which has two locations in New York City, uses a shallow baking dish to make this showstopper. That means there's maximum surface area for the cheese--a mix of cheddar, fontina, gruyere and parmigiano reggiano--to brown and bubble.

Pit-Smoked Longhorn Cheddar Mac & Cheese Recipe

Elizabeth Karmel, executive chef at Hill Country Barbecue Market, which has outposts in New York and Washington, DC, has figured out a way to marry the flavor of mac and cheese with one of its classic accompaniments: smoked, barbecued meat.

Penne Pasta Quattro Formaggi with Butternut Squash and Sage

With roasted butternut squash and sage mixed in to the pasta and cheese sauce, plus a sage-breadcrumb topping, this casserole from chef Mitch Rosenthal's book "Cooking My Way Back Home" has a delightful balance of textures.