Westport resident Jonathan Hunt has sampled more than 100 macaroni and cheese brands and varieties from around the globe.

For most fans of boxed macaroni and cheese, there’s usually a few choices in the supermarket: Kraft, Velveeta or the store brand. Those looking for something a bit more exotic might wander over to the natural food selection where there’s sure to be a few varieties of Annie’s. Peacenik Parmesan anyone?

But for Westport resident Jonathan Hunt, macaroni and cheese brands and varieties are in the hundreds. And the options keep showing up in his mail.

Hunt, who tastes, cooks and discusses macaroni and cheese on his BoxMmac YouTube series with his co-host, Frankie Frain, gets the tasty and sometimes not-so-tasty products from fans all over the globe.

There was one from Iceland that turned out to be made in America for the Icelandic mac and cheese market. Who knew?

And there was one from Japan.

Though he knows a bit of Japanese, Hunt said he had to do a lot of translation online to figure out how to cook it. And even then, it bore little resemblance to mac and cheese. For one, cheese is not a common ingredient in Japanese food and for this box, adding cheese was optional, he said. Japanese kitchens are also not set up the same as those in the United States, so they had to wing it a bit to match the cooking process. The BoxMac team ended up adding chicken to the mix and cooked it in the oven. “It was more like a good pasta, than mac and cheese,” recalled Hunt.

Varieties sent from fans in England tend to be good, but tame, while Canada’s are “how we remembered it as kids, with a more distinct cheese flavor,” said Hunt.

Living up to the Midwesterner’s reputation for hospitality, a fan from Chicago mailed a box with several different brands found around Chicago. Hunt and the crew turned them into the Chicago box episode, but it was “some of the worst” Hunt has sampled.

And he’s sampled a lot. Since they started the BoxMac series a year and a half to two years ago, they’ve made 74 episodes featuring typically two to four types of macaroni and cheese.

“I thought we’d go to the supermarket, buy a few boxes and get 10 to 15 shows out of it,” said Hunt. “I’ve been through so many and they keep coming out with more.”

For the most part, they separate the macaroni and cheese into two categories: the “classic” Kraft-style macaroni and cheese with the powdery sauce that gets mixed with butter and milk after the pasta is cooked, and the “deluxe” ones with the cheese mixture squeezed out of a foil pouch onto the cooked macaroni.

In the first episode, Target’s Market Pantry brand was compared against the Kraft original. The winner: probably Kraft, said Hunt.

His overall favorites these days in the classic category: Kraft’s Three Cheese and one from HEB, a store brand out of Texas. For the deluxe category, a new contender takes the prize: Cracker Barrel Sharp Cheddar Macaroni and Cheese Dinner.

Most of the worst ones are in the vegan and gluten-free category, he said, adding, “If you’re going to go through the trouble of eating vegan, why eat boxed mac and cheese?”

Before there was BoxMac, Hunt, Frain and a few other friends from the Westport/Tiverton area started making feature length films under their Red Cow Entertainment brand. After deciding it took too long to make a feature film, they made some YouTube videos called Junt’s Cart. When they moved on to the BoxMac series, it caught on with fans. The videos average about 4,000 views with fans in all parts of the world, said Hunt.

Like trading cards for the mac and cheese obsessed, Hunt has a collection of flattened, empty boxes of macaroni and cheese in languages both familiar and foreign to show for their efforts.

Though fans have sent plenty to sample, he said Kraft wants “no part of them.”

A computer engineer by profession, Hunt said they plan to take the series into a new cooking direction in the future.

But for now, there’s boxes of macaroni and cheese in his pantry awaiting review.