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!

One comfort food is good. Two comfort foods? Even better. How about two comfort foods combined into one? Well, it depends. A meal of baked lasagna served ála mode with vanilla ice cream is obviously not a good idea. But combining a classic such as macaroni and cheese and chicken pot pie into one creamy, gooey casserole? Let’s see if I can convince you what a good idea this is. Béchamel is what these two classics have in common. This basic white sauce not only adds flavor to the filling of chicken pot pie, but it also keeps it from

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Bacon…Feta…mac. Say what? Yes, that’s right. Bacon plus Wisconsin Feta Cheese combine to create this indulgent and intensely delicious macaroni and cheese. Cheddar macaroni and cheese is sort of becoming a thing of the past for me. With such a wide variety of cheeses to choose from, how can I stick to the traditional? I considered adding some fresh herbs to this pasta, but I decided to skip it because I really wanted the flavors of the cheese to shine. If you absolutely can’t resist adding something, I’d recommend fresh dill or fresh basil, two of my favorites which pair

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I definitely can’t take all the credit for this beauty. My sister, the cheese connoisseur, was the main mastermind behind this recipe. She has been making Gnocchi Mac and Cheese for a while now. Over this past Christmas, she introduced me to her infamous mac and cheese. It’s made with gnocchi, a potato-based pasta, and covered in cheese sauce. But, I think the golden Wisconsin Parmesan Cheese crust is my favorite part. Gnocchi Mac and Cheese Serves 6 Ingredients: 2 pounds store bought Gnocchi* 5 tablespoons unsalted butter 3 cloves garlic, minced 3 tablespoons flour 1 3/4 cups 2% milk 1/4 teaspoon nutmeg, freshly ground

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Seafood and cheese are two of my very favorite food groups (cheese is a food group in itself), so when I was asked to create a mac and cheese recipe inspired by a classic dish, a seafood mix came to mind – specifically paella. Traditional paella has so much complexity, and I wanted to bring just a hint of that flavor to a mac and cheese made with the boldest melty cheeses in all of Wisconsin. I chose three – Wisconsin Fontina, Gouda and GranQueso® – to come together among whispers of saffron and bites of seafood, peas, and peppers.

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The 30 days of macaroni and cheese are back! I am all-in with anything that involves large amounts of pasta and Wisconsin Cheese, so creating these recipes is right up my alley! This year, WMMB put a new spin on the mac n’ cheese recipes; we’re taking favorite classic dishes and turning them into macaroni and cheese. The possibilities for this concept are absolutely endless, and I had a heck of a time narrowing down my ideas. In the end, I settled on a rendition of Cajun shrimp, which is a popular dish in the South. Spicy shrimp is cooked

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