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!

Growing up, the only macaroni and cheese I had ever been exposed to was straight out of a little blue box. Needless to say, I wasn’t a fan. After graduating college and moving to Milwaukee, it seemed like every restaurant I went to dished up their own unique version of mac ‘n cheese. Shrimp, chicken, Gruyere, Fontina … it was all so new and exciting to me! So, when I got the opportunity to come up with my own version of my new favorite dish, I couldn’t have been more excited. This mac ‘n cheese has a bit of a

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I have a not-so-classic Asiago Mac & Cheese Pie with Truffled Potato Crust for you today that could pass for a geography lesson, or maybe even a life lesson. It may seem like a simple but comforting baked pasta, but unique ingredients and an international pedigree make it something more too. This “pie” is dense with penne pasta, creamy Wisconsin Asiago cheese and Tuscan kale. I have given it an Idaho potato crust that is scented with truffle oil. I call it a non-traditional pie, but it’s really a variation on timballo di maccheroni, a traditional drum-shaped baked pasta dish

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My kids are mac and cheese FANATICS, and they inspired me to come up with this kid-friendly, easy and tasty recipe. Now, personally, I prefer a baked mac and cheese. However, for this recipe I decided that stove top was the way to go. This way all of the cheese is ooey-gooey and it cooks in much less time…a very important thing with too little hungry ones. I used Wisconsin Swiss and Wisconsin Cheddar in this recipe along with cubed cooked ham (that I just picked up from my deli) and some frozen peas for color and too sneak in

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Macaroni & cheese and spicy foods are two of my all-time favorite food loves. There is no better comfort food on the planet than mac & cheese, in my opinion. What makes it even better is that there are so many different ways to prepare it. It is versatile comfort food at its best! And spicy food, oh how I love my spicy food. It is one of the very first things that bonded my husband and I when we were dating. Together we would create a spicy dish in my kitchen and eat it, with a summertime margarita in

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Who am I kidding? I am originally from Germany, and mac and cheese is not one of the dishes I grew up with. I rather remember having käse spätzle and countless noodle casseroles in my past. But I wanted to create a macaroni and cheese recipe with a European touch. After some research, I came up with this, a hybrid between European and American style noodle dish. It’s loaded with a lot of cheese, which is filling and comforting, the smoked salmon for a rich treat, dill to remind me of my mum (I am not going to explain that)

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