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Question: Is it possible to love homemade mac and cheese any more than we already do? Answer: Yes, especially when you add in delectable ingredients like avocado or bacon or even biscuits. We'll show you how to take everyone's favorite comfort food to the next level. And we have a sneaky feeling you're going to be obsessed with all five of these recipes.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Breakfast Mac and Cheese

Cook 1 pound mezze rigatoni pasta according to package instructions. Drain. Heat 1 tablespoon olive oil over medium heat in a large skillet. Crumble 12 ounces ground breakfast sausage; sauté until fully cooked, 4 to 5 minutes. Remove the sausage; add 1 chopped sweet onion to the skillet. Cook until tender, 4 to 5 minutes. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Gradually add 2 cups whole milk, whisking until it comes to a simmer. Stir in 3 cups shredded Colby-Jack cheese until melted. Add the cooked sausage and pasta to the skillet; stir to coat in the sauce. Transfer to a greased 9-by-13-inch casserole dish; top with separated refrigerated biscuits. Bake until the biscuits are golden and the sauce is bubbly, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

BLT Mac and Cheese

Cook one pound campanelle pasta according to package instructions. Drain. Heat a large skillet over medium heat; sprinkle 12 ounces chopped bacon into the skillet. Cook until golden and crisp, 5 to 6 minutes. Remove the bacon, and add 1 chopped sweet onion. Cook until tender, 4 to 5 minutes. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Add one 14-ounce can fire-roasted tomatoes and 2 cups milk, whisking until it comes to a simmer. Add 3 cups shredded cheddar cheese; stir until melted. Add the cooked bacon, pasta and 3 cups arugula to the skillet; stir to coat in the sauce. Serve immediately.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Jalapeño-Avocado Mac and Cheese

Cook 1 pound gemelli pasta according to package instructions. Drain. In a blender or food processor, combine 2 cups whole milk with one 4-ounce can green chiles, 1/3 cup drained pickled jalapeños, 1 bunch green onions and 1 teaspoon garlic powder. Pulse until smooth. In a large skillet, melt 2 tablespoons butter over medium heat. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Add the milk mixture, whisking until it comes to a simmer. Add 3 cups shredded white cheddar cheese; stir until melted. Mash 2 avocados coarsely and add to the sauce, along with the cooked pasta. Stir to coat in the sauce. Serve immediately.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Buffalo Chicken Mac and Cheese

Cook 1 pound mini penne pasta according to package instructions. Drain. In a large skillet, melt 2 tablespoons butter over medium heat. Add 1 chopped sweet onion, 3 stalks chopped celery and 2 cloves minced garlic. Cook until tender, 4 to 5 minutes. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Add 2 cups whole milk and  cup buffalo sauce, whisking until it comes to a simmer. Add 3 cups shredded mozzarella cheese; stir until melted. Add the cooked pasta and 2 cups shredded cooked chicken; stir to coat in the sauce. Transfer to a greased 9-by-13-inch casserole dish. Bake until the sauce is bubbly, 30 to 35 minutes. Let cool 5 minutes before serving.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Fancy 3-Cheese Mac and Cheese

Cook 1 pound elbow pasta according to package instructions. Drain. In a large skillet, melt 2 tablespoons butter over medium heat. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Add 2 cups whole milk, whisking until it comes to a simmer. Cut the top and bottom rind off of one 8-ounce wheel of brie and one 8-ounce wheel of camembert. Crumble the two cheeses into the skillet, stirring to melt. Add the cooked pasta and 8 ounces crumbled goat cheese. Stir to coat the pasta in the sauce and melt the goat cheese. Season with salt and pepper to taste. Serve immediately.