Mac and cheese is an American classic, so much so that it was featured as part of one of the Quickfire challenges on this season of Bravo's "Top Chef."

Mac and cheese out of a box is probably one of the first dishes kids learn to prepare - it's simple, and it gets them comfortable in the kitchen, helping parents implant the idea that everybody needs to know how to cook, and yes, that means boys, too.

But at some point, anyone aspiring to be a good cook will want to graduate, to add a more sophisticated homemade mac and cheese to their repertoire. Some experimentation with the right cheeses and consistency may be needed, but once you find the sweet spot in your technique and ingredients, you've got a lifetime winner.

For anybody who's a fan of "Top Chef"but is frustrated by not being able to smell or taste any of the dishes, here's a recipe created by judge chef Tom Colicchio himself. This recipe, for those who want to go all-out with mac and cheese, and the simpler one following are courtesy of the Mushroom Council.

Baked Gemelli with Crimini Mushrooms, Bacon, Savoy Cabbage, Pearl Onions and Fontina

1 pound gemelli pasta*

2 tablespoons butter

2 tablespoons flour

1/8 teaspoon salt

1/2 tablespoon freshly ground pepper

2 cups milk

1/2 cup grated Parmesan cheese, plus 2 tablespoons

3/4 cup grated fontina cheese

2 tablespoons olive oil

1/2 pound thick-cut bacon, cubed

1 cup red pearl onions, halved

8 ounces crimini mushrooms, sliced

2 cups Savoy cabbage**, chopped

Parsley and additional Parmesan for garnish, if desired

Cook pasta according to package directions. While pasta cooks, melt butter in a large saucepan and stir in flour, salt and pepper, and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about 5 minutes. Remove from heat; whisk in cheeses and stir until melted.

Heat olive oil in large nonstick skillet over medium-high heat. Cook bacon until crispy, then remove and place on paper towels, leaving excess oil in skillet. Add onions to skillet and cook until tender. Add mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is the same color. Add cabbage and about 2 tablespoons water and steam till soft. Return bacon to skillet; stir in sauce and cook till hot.

Add cooked, drained pasta to skillet and stir. Transfer mixture to an oven-proof dish, top with 2 tablespoons Parmesan and bake until sauce bubbles, about 20 minutes. Serve garnished with parsley and additional Parmesan, if desired. Serves 4.

*Spiral-shaped pasta.

**You may substitute regular cabbage, though it has a stronger flavor, or napa cabbage.

- Recipe created by chef Tom Colicchio, head chef and owner of Craft Restaurants

Mushroom 'n' Beer Mac 'n' Cheese

16 ounces penne pasta, uncooked

1 pound white button mushrooms, quartered

12 ounces beer, divided

4 tablespoons butter

1/4 cup all-purpose flour

2 teaspoons mustard

1/2 teaspoon salt

3 cups milk

3 cups shredded sharp Cheddar cheese

1/4 cup fresh breadcrumbs

Preheat oven to 350 degrees. Cook pasta according to package directions.

While pasta cooks, saute mushrooms in 1/2 cup beer in a large nonstick skillet. When liquid has evaporated and one side is red-brown, flip mushrooms and cook until other side is the same color, about 5 minutes.

Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in mustard and salt, then whisk in milk and remaining beer. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about 5 minutes. Remove from heat; whisk in cheese and stir to melt. Stir in mushrooms and pasta and transfer to flameproof skillet or Dutch oven. Sprinkle with breadcrumbs.

Place skillet or Dutch oven on baking sheet and bake until cheese bubbles around edges, about 30 minutes. Remove from oven; serve. (If using for tailgate, cover with blanket or large towel after removing from oven; reheat on grill or serve slightly warm.) Serves 6 as a main dish, 8-10 as a side dish.

And for those who want to cut some of the carbs and calories, this dish uses feta and orzo to create the heartiness of mac and cheese, with flavor coming from lower-calorie tomatoes, mushrooms and fresh herbs. The recipe is from Joey Fowkes, of Anchorage, Alaska, and is the Alaska winner of the 2007 National Chicken Cooking Contest, sponsored by the National Chicken Council and the U.S. Poultry and Egg Association.

Saucy Chicken Breast Bundles

6 boneless, skinless chicken breast halves

6 ounces feta cheese with garlic and herb, crumbled

1/2 cup chopped sun-dried tomatoes

3/4 cup chopped fresh basil

1 teaspoon salt, divided

1/2 teaspoon pepper

3 tablespoons olive oil

1 can (28 ounces) diced tomatoes, undrained

2 tablespoons sugar

8 ounces fresh mushrooms, sliced

2 tablespoons chopped fresh parsley

1 pound orzo

Basil leaves

Place chicken between sheets of plastic wrap and pound to 1/4-inch thickness. Place 2 teaspoons each of feta cheese, sun-dried tomatoes and chopped basil on top each breast half. Roll chicken and secure with picks or string. Sprinkle with salt and pepper. (Set aside remaining feta cheese and any sun-dried tomatoes and basil). In large skillet over medium heat, place olive oil. Add chicken bundles and brown, about 2 minutes per side. Add tomatoes, sugar, mushrooms, parsley and any remaining sun-dried tomatoes and basil. Bring to boil, cover and reduce heat to medium low. Simmer about 20 minutes, occasionally stirring and turning chicken. Prepare orzo according to package directions; drain and set aside. Remove lid from chicken and cook on low heat an additional 10 minutes to allow sauce to thicken. Turn chicken and place dollop of feta cheese on top of each bundle, cover and let sit several minutes until cheese softens. To serve, place orzo on platter. Arrange chicken on top and garnish with basil leaves and any remaining feta cheese. Makes 6 servings.

(Reach reporter Karen Herzog at 250-8267 or karen.herzog@;bismarcktribune.com.)