Macaroni and Cheese Published Jul 15, 2011 8:00 AM Food This casserole has a piquant bite. André Baranowski SHARE Eight variations on one of our favorite comfort foods. The sharp cheddar here belongs with a smooth oatmeal stout with a hint of hoppy bitterness. See the recipe for Baked Macaroni and Cheese » Back to 10 Recipes to Pair with Stouts » See the Recipe Ben Fink Ham & Blue Cheese Macaroni Casserole This casserole has a piquant bite. Four Cheese Mac and Cheese This ultra-creamy, decadent mac and cheese—with sharp white cheddar, Gruyère, blue cheese, and, yes, a touch of Velveeta—is one of the best we’ve ever tried. Get the recipe for Four Cheese Mac and Cheese » Southern-Style Mac and Cheese In this wonderful regional take on mac and cheese, grated onion and Worcestershire sauce are added to the mix. Lobster Mac and Cheese This lobster meat–studded mac and cheese, from New York’s Macbar, is a decadent, holiday-appropriate version of that homey dish. Get the recipe for Lobster mac and cheese » Artisanal Macaroni and Cheese Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko-Parmesan crust. Greek Mac and Cheese This savory casserole is studded with spinach, topped with feta cheese, and infused with a hint of cinnamon. Get the recipe for Greek Mac and Cheese » Macaroni and Cheese This classic side dish from Bertha’s Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust. See Recipe for Macaroni and Cheese » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants » MORE TO READ RELATED These Cool Local Bottle Shops Champion Unorthodox Winemakers Discover small batches, quirky blends, biodynamics, and “drink-now” bottles from an irreverent group of somms and wine sellers. READ NOW RELATED A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines Cookbook author Laurel Evans on the growers and grapes to look out for. RELATED At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process.