At the end of their wine-and-cheese parties, cheese experts Helen Jane Hearn and Natalie Wassum gather any leftovers to make this incredible mac and cheese later in the week. Preheat the broiler.

At their San Antonio restaurant, Mixtli, F&W Best New Chefs 2017 Rico Torres and Diego Galicia serve this zesty, creamy cold soup as a refreshing beginning course to their Michoacán tasting menu.