Welcome to 30 Days, 30 Ways, a blog brought to you by the Wisconsin Milk Marketing Board. For the third year, we've collaborated with 30 different food bloggers to create 30 inventive recipes for the classic dish — Macaroni & Cheese.

Try the latest creation or browse our extensive archives. With so many interpretations, and more posted every day, 30 Days, 30 Ways has become the source for Macaroni & Cheese. Check back often — we'll post a brand new recipe each day for a month!

I’m a firm believer that adults don’t have enough string cheese in their life, and that North Americans don’t include enough Mexican- inspired cheeses in their culinary repertoire. This recipe is my small attempt to remedy both. For this mac n’ cheese, I use one of my favorite artisan Mexican style cheeses, called Queso or Quesillo de Oaxaca. This cheese is a pasta filata – pulled-curd style, like Mozzarella or Burrata. After the curds are separated from the whey, they’re heated and then stretched up to 20 feet before they’re wrapped around themselves, most often into a ball shape. Watching

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Do people eat mac and cheese in Greece? I’m not sure, but if they do, I bet it tastes something like this recipe. I want to tell you a little bit about my inspiration for the recipe. I fell in love with Greece while watching Mamma Mia! and The Sisterhood of the Traveling Pants. I have yet to travel to Greece, but every time I enjoy Greek cuisine, I can almost imagine myself on one of the islands, surrounded by the breeze off the blue waters, the white stucco of the buildings and the loud chatter of the Greek yayades.

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When I was a little girl, one of my favorite dishes had only two ingredients: macaroni and cheese. My parents would cook macaroni until they were soft, drain them and add them to a bowl. The bowl most likely had a character from one of the Russian fairy tales on the bottom. Then, they’d add shredded cheese. The cheese would melt as soon as it hit the hot pasta and form long strings when I picked the pasta with a fork. That’s how we did it in Russia. Fast forward 13 years, my family moved to Seattle and discovered boxed

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Growing up, empanadas were always one of my favorite foods. In Puerto Rico, where my family is from, empanadas are called “pastelillos” and are made with a variety of sweet and savory fillings like sautéed beef, stewed seafood, cheese and jams. Empanadas were usually reserved for special occasions. My brother and I always got incredibly excited when we saw that my mom was making a batch of pastelillos for dinner. She would make them using a store-bought dough that she’d fill with either cheese or a homemade ground beef mixture and then fry in batches until golden, draining them on

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Tiny orzo, which resembles the rice used to make Italian risotto, is cooked slowly in chicken broth then combined with Wisconsin Gran Queso Cheese (which is similar to Spanish Manchego Cheese), Wisconsin Parmesan, butter and cream to make a creamy macaroni and cheese-like dish. Pimentos, olives, crispy Serrano ham and smoked paprika almonds add more Spanish elements and textural contrast to the dish. Risotto Style Mac & Cheese Serves 6-8 Ingredients: 5-6 thin slices Serrano ham 1/4 cup slivered or sliced almonds 2 1/2 tablespoons unsalted butter, divided 1/2 teaspoon smoked paprika Kosher or sea salt 4 cups low-sodium or

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