11 Ways to Make Mac 'n' Cheese
A version for every craving, whether you want vegetables, crunch, meat or even lobster—and every one of them is cheesy too.
By Lynn Andriani
Photo: Hill Country Barbecue Market
4 of 11
The Smokiest
Elizabeth Karmel, executive chef at
Hill Country Barbecue Market, which has outposts in New York and Washington, D.C., has figured out a way to marry the flavor of mac 'n' cheese with one of its classic accompaniments: smoked, barbecued meat. Karmel places the casserole in a smoker or a grill prepared with wood chips until it's hot and bubbly, which gives the dish a faint smokiness.
Get the recipe: Pit-Smoked Longhorn Cheddar Mac & Cheese
Published 03/13/2012
