Welcome to 30 Days, 30 Ways, a blog brought to you by the Wisconsin Milk Marketing Board. For the fourth 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 love when food’s in disguise. I like my pie to be secretly cheesecake, and that cupcake to be savory. So why not turn a sandwich into mac and cheese? Wisconsin Gruyere, mustard, and prosciutto are a tasty combo. And when these three are combined with creamy pasta, you can’t go wrong. I fried this up to make it just like that French toast-esque sandwich. Dunk it in jam, and it’s a Monte Cristo miracle. So here you go! A sandwich in a mac and cheese outfit. Since the 11th century, cheesemakers in the Alpine area between Switzerland and France

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All right, I know what you’re thinking so I’m just going to cut straight to the chase. This looks just like regular spaghetti doesn’t it? Well, what you see here isn’t spaghetti noodles at all. With the help of a couple food grade chemicals, a syringe and some plastic tubing, I actually made these “noodles” out of mac & cheese sauce. The process is fairly time-consuming since you’re basically creating each noodle one by one, but I was asked to come up with an interesting macaroni and cheese recipe inspired by a classic dish, and it really doesn’t get much

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Growing up, my mum was known for making a killer spinach soup that repeatedly impressed a crowd of hungry kids. How appealing do you think spinach soup sounded when we were children? Not so much! But, the secret ingredient in this irresistible soup is the Wisconsin Cheese. The trick is to add the cheese and then stir as little as possible to create melty strings of cheese. As kids, we looked forward to digging into the long cheesy strings in this soup. We’d pretend the strings of cheese were rope bridges and we’d challenge each other to see whose cheese

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If you’ve spent any time in Brooklyn during the summer, you know that everything revolves around food. From artisanal chile and mango popsicles to handcrafted candied bacon cupcakes, eating the unexpected is really the only thing that matters in my neighborhood of Williamsburg. And as a person who’s obsessed with this domain of life, my weekends are spent noshing at Smorgasburg, admiring produce at the green market, and obsessing over vintage kitchenware at the Brooklyn Flea. But one day, after meeting another like-minded foodie, things changed. Instead of being a bystander in the Brooklyn food scene, we decided to get in

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We’re big fans of Greek food, a cuisine drawing from the influences of both the ancients and the Ottoman empire. The cuisine is fresh and healthful, and makes liberal use of seasonal vegetables, seafood and olives. But, when we’re in the mood for an indulgence, we always find ourselves reaching for the creamy richness of moussaka. Perhaps the most widely recognized of all Greek dishes, moussaka is a casserole made by layering eggplant with a spiced meat filling, then topping it off with a creamy béchamel sauce that is baked to golden perfection. This mac n’ cheese  mimics the flavors

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