Easy dinner recipes: Three mac 'n' cheese dishes to celebrate Friday

It's Friday. You made it. Celebrate with mac 'n' cheese.

Queen and Diva's mac 'n' cheese: With no fewer than four types of cheese, mac 'n' cheese couldn't get much better than this version. Extra rich and creamy, the secret ingredients include a can of mushroom soup and sour cream for tang. Assemble it ahead of time, if you'd like, then refrigerate until ready to bake.

Palazzio's mac 'n' cheese: This take on the classic comfort food combines no fewer than three kinds of cheese, with some prosciutto thrown in for a little extra love. You're welcome.

QUICK & EASY: 99 terrific recipes in about an hour or less

The Bistro's mac 'n' cheese with grilled chicken: You want it all? This mac 'n' cheese has it. Grilled chicken, pancetta, bread crumb topping -- oh, and plenty of cheese. Yeah ....

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

QUEEN AND DIVA'S MAC 'N' CHEESE

Total time: 1 hour, 10 minutes

Servings: 12 to 16

Note: From Sebrena Smith and Sean Swayze.

1 pound bag elbow macaroni

2 eggs

1 1/2 teaspoons salt, or to taste

3/4 teaspoon pepper

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 pound Velveeta cheese

1 (10 3/4-ounce) can cream of mushroom soup

1/4 cup milk, or to taste

2 cups (8 ounces) shredded cheddar cheese, divided

2 cups (8 ounces) shredded Monterey Jack cheese, divided

8 ounces goat cheese

1. Heat the oven to 350 degrees. Cook the macaroni according to the instructions on the package until al dente. Drain.

2. While the noodles are cooking, in a large bowl, whisk together the eggs, salt and pepper. Whisk in the sour cream and melted butter.

3. Stir the macaroni into the bowl with the egg mixture and set aside.

4. In a large saucepan, heat the Velveeta cheese, cream of mushroom soup and the milk over medium heat and cook, stirring frequently, until the cheese is melted and incorporated with the soup and milk to form a nice sauce consistency. Add additional milk to thin if the sauce is too thick. Remove from heat.

5. Stir the sauce in with the macaroni, then stir in half (1 cup each) of the cheddar and jack cheeses. Place the macaroni mixture into a greased 13-by-9-inch baking dish.

6. Spoon the goat cheese in dollops over the macaroni mixture, then sprinkle over the remaining cheddar and jack cheeses.

7. Bake until the cheese topping is melted and the sauce is bubbly, about 30 to 40 minutes. Remove and cool slightly before serving.

Each of 16 servings: 458 calories; 20 grams protein; 27 grams carbohydrates; 1 gram fiber; 30 grams fat; 18 grams saturated fat; 110 mg cholesterol; 4 grams sugar; 1,023 mg sodium.

PALAZZIO'S MACARONI AND CHEESE

Total time: 1 hour, 15 minutes

Servings: 8 to 12

Note: Adapted from Palazzio in Santa Barbara.

2 pounds penne pasta

2 cups heavy cream

4 cups shredded Parmesan cheese, divided

4 cups shredded smoked mozzarella cheese, divided

1 cup crumbled Gorgonzola cheese

3 ounces prosciutto, diced