31. Pesto Make Alfredo Mac and Cheese; stir in 2 tablespoons pesto and a handful of chopped basil.
32. Garlic and Herb Make Alfredo Mac and Cheese, cooking 1 minced garlic clove and 1 teaspoon each chopped basil, parsley, chives and thyme in the butter.
33. Vodka Sauce Make Alfredo Mac and Cheese, cooking 1 minced shallot, a pinch of red pepper flakes and 1 cup canned crushed tomatoes in the butter; add 1/4 cup vodka and simmer until partially evaporated before adding the cream. Stir in 2 tablespoons each mascarpone and chopped basil.
34. Walnut–Blue Cheese Toast 1/4 cup chopped walnuts and 1 tablespoon chopped sage in 1/2 tablespoon butter. Make Alfredo Mac and Cheese, adding 1/4 cup soft blue cheese with the parmesan. Top with the walnut mixture.
35. Pancetta and Pea Make Alfredo Mac and Cheese, adding 1/2 cup frozen peas to the pasta during the last 3 minutes of cooking; cook 2 ounces chopped sliced pancetta in the butter before adding the cream. Top with chopped parsley.
36. Mini Spanish Make Alfredo Mac and Cheese, stirring in 1/2 teaspoon chopped thyme, 1/2 cup browned diced dried chorizo, 1/2 cup grated manchego and 1 beaten egg with the pasta; add all of the reserved cooking water to make a loose sauce. Divide among 4 to 6 small ramekins. Top with sliced tomato or piquillo peppers and more manchego. Broil until golden.
37. Tortellini Make Alfredo Mac and Cheese, using one 9-ounce package tortellini and only 1 cup cream. Stir in 1/2 cup marinara sauce and a handful of chopped basil; add all of the reserved cooking water to make a loose sauce. Transfer to a buttered baking dish. Top with 1/4 cup each ricotta and shredded mozzarella. Broil until golden.
38. Mushroom and Leek Make Alfredo Mac and Cheese, using 2 tablespoons butter; cook 1 sliced leek, 3 cups sliced mushrooms and 1 teaspoon chopped thyme in the butter. Add 1/2 cup grated havarti with the parmesan and add all of the reserved cooking water to make a loose sauce. Transfer to a buttered baking dish. Top with 1/2 cup havarti and broil until golden.
39. Chicken-Sage Make Alfredo Mac and Cheese, cooking 2 tablespoons chopped sage in the butter. Add all of the reserved cooking water to make a loose sauce; stir in 1 1/2 cups shredded cooked chicken. Transfer to a buttered baking dish. Top with 1 cup grated comté cheese; broil until golden.
40. Upside-Down Cook 6 ounces sliced Canadian bacon in butter in a large cast-iron skillet, turning, until browned; arrange in an even layer in the skillet. Make Alfredo Mac and Cheese, using egg noodles; add 1/2 cup farmer’s cheese and 2 beaten eggs with the parmesan, and add all of the reserved cooking water to make a loose sauce. Pour the pasta mixture into the skillet and bake at 375 degrees F, 15 minutes. Let rest 5 minutes, then invert onto a plate.
