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
The Crustiest
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, Gruyère and Parmigiano-Reggiano—to brown and bubble.
Get the recipe: The Smith's Mac & Cheese
Get the recipe: The Smith's Mac & Cheese
Published 03/13/2012