This gratin (macaroni and cheese by another name) is good to make when you find yourself with the ends of several types of cheeses. Almost any cheese works, except mozzarella, which gets a little stringy, and blue cheeses, which can take over the dish. I love Gruyère for macaroni and cheese, and cheddar, Jack, and Cantal are all good, too.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.