If you’re a cheese lover, these 10 delicious cheese recipes are for you. Cheese is one of those food compliments that also definitely goes great on its own. For someone always on the lookout for new recipes that compliment my favorite foods, I love great recipes that have cheese as a key ingredient. Remember, you can never have too much cheese, it only makes the dish better!
1. Ooey Gooey Cheesy Pull-Apart Bread
Yield: 4-6 servings
This cheesy bread idea is so easy to make and works great as an appetizer or a filling snack.
- 1 round loaf of bread
- 2 ½ oz fresh or jarred pesto
- 5 oz Swiss cheese, (or any other hard cheese with good melt)
Slice across the bread in diagonal strokes without cutting all the way through. Leave an inch of space between each stroke. Rotate the bread 90 degrees and slice perpendicular to the diagonal slices, forming a criss-cross pattern. Remember to not cut all the way through. Remove any rind the cheese may have and slice the cheese into small rectangular slices. Insert slices into the cracks of the bread cut lengthwise. Continue stuffing with the rest of the cheese. Spoon a little pesto into the cracks with the cheese slices. Bake your bread at 350 degrees Fahrenheit for about 12 min. Cheese should be fully melted and oozing through. Recipe courtesy of: gourmanize.com.
2. Mac and Cheese Bites with Bacon
Yield: 18 pieces
The juicy bacon serves as a great natural complement to cheese and this pasta dish for parties.
- 1 tbsp butter for greasing tins
- 1 cup tiny elbow macaroni
- 3 tbsp butter
- 2 tbsp flour
- 1 cup milk
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 minced garlic clove
- Freshly cracked pepper
- 1 cup sharp cheddar cheese + ½ cup mozzarella for topping
- ½ cup cooked bacon, chopped
- 1 egg
- 2 egg yolks
- ⅓ cup flour
- ¼ cup chives
Preheat the oven to 375 degrees Fahrenheit. Grease a mini muffin tin with melted butter. set aside. Boil pasta according to package instructions. Cook bacon in a skillet or microwave. To microwave, line a plate with paper towel, place bacon on top, then place another paper towel on top. Microwave 6 min until browned and crispy. Cool on a towel and roughly chop. In a large skillet, prepare the cheese sauce by melting the butter, adding the 2 tbsp flour, whisking, and cooking for 1 min. Keep whisking during the whole process. Slowly whisk in the milk until smooth. Add the cayenne, salt, garlic, and pepper. Add the cheddar and whisk again. Remove from heat and allow to cool slightly. Drain pasta and transfer to a large bowl. Add cheese sauce, egg, egg yolks, flour, and bacon and stir to combine. Using a mini ice cream scoop, portion out into mini muffin tin, and top with mozzarella. Bake 13-15 mins until golden brown and cheese is melted. Allow to cool to set up and stabilize. Place on a platter and top with the chives. Recipe courtesy of: entertainingwithbeth.com.
3. Slow-Cooker Cheeseburger Dip
Yield: 16 servings
Slow-cooker recipes such as this are always an easy and warming choice, and dips especially.
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 8-oz package cream cheese, cubed
- 2 cups shredded cheddar cheese, divided
- 1 tbsp Worcestershire sauce
- 2 tsp prepared mustard
- ¼ tsp salt
- ⅛ tsp
- 1 medium tomato, chopped
- ¼ cup chopped dill pickles
- Tortilla chips or crackers
In a large skillet, cook the beef and onion over medium-high heat until beef is brown and onion tender, breaking up beef into crumbles, 6-8 minutes; drain. Transfer to a greased 1-½ or 3 qt. slow cooker. Stir in cream cheese, 1-½ cups cheddar cheese, Worcestershire, mustard, salt, and pepper. Sprinkle with remaining cheese. Cook covered on low 1-¾- 2-¼ hours or until mixture is heated through and cheese melted. Top with tomatoes and pickles and serve with tortilla chips. Recipe courtesy of: tasteofhome.com.
4. Beer Cheese Soup
Yield: 6 servings
This beer cheese soup goes great with crumbled bacon on top and/or garlicky cheese toasts alongside!
- 4 tbsp butter
- 1 small onion, diced
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 1 clove garlic, minced
- ¼ cup flour
- 1 tsp dry mustard
- 12 oz beer
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- ¼ tsp smoked paprika
- ½ tsp fresh thyme leaves or ¼ tsp dried thyme leaves
- 6 oz sharp cheddar cheese, shredded and divided
Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel-lined plate. Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 min. Stir in flour and dry mustard. Cook for 1 min. Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a bit at a time, whisking until smooth. Add Worcestershire sauce, bay leaf, paprika, and thyme. Bring to boil over medium heat while whisking. Reduce heat and simmer 5 min or until thick and bubbly. Remove from heat. Set ¼ cup cheese aside for topping. Stir remaining cheese into soup until melted. Ladle soup into bowls and top with reserved cheese. Recipe courtesy of: spendwithpennies.com.
5. Broccoli Cheese Bake
This baked recipe is creaminess in a pan and broccoli and cheese are a natural pairing to love!
Yield: 10 servings
- 1 lb broccoli heads
- 3 ½ tbsp butter
- 3 tbsp flour
- 1 ½ tsp salt
- 2 cups milk
- 1 ¾ cup shredded Swiss or cheddar cheese
- 2 eggs, beaten
Preheat the oven to 325 degrees Fahrenheit. Lightly grease a large baking dish. In boiling water cook broccoli for about 10 min, (until al dente), drain well. In a large pot over low heat melt butter, whisk in flour and salt until smooth. Slowly add milk and continue whisking until thickened and starts to boil, (let slow boil 1-2 min). Remove from heat. Fold in cheese and broccoli and combine gently until cheese starts to melt slightly. Add eggs and continue to stir gently to combine. Pour into prepared baking dish and bake for approx. 30-45 min. Remove from the oven and let sit for 5 min before serving. Recipe courtesy of: anitalianinmykitchen.com.
6. Bacon-Wrapped Cheesy Stuffed Jalapeños
If you like a little spice, these cheesy jalapeños are for you and the bacon makes ‘em better.
- 12 fresh jalapeño peppers
- 8 oz cream cheese, softened to room temperature
- 2 cup shredded cheddar cheese
- 1 clove garlic, chopped
- ½ tsp smoked paprika
- 12 slices bacon, cut in half
- 24 toothpicks
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat. Place a baking rack on top of the baking sheet and set aside. Cut the jalapeño peppers in half lengthwise; remove seeds, (optional for less heat), and center membrane. Set aside. Using a handheld/stand mixer fitted with paddle or hand spatula, beat the cream cheese, cheddar, garlic, and paprika until combined. Salt to taste and spoon filling equally among jalapeño halves. Wrap each jalapeño with a half slice of bacon and stick with a toothpick through the center to assure the bacon stays in place. Place all on the baking rack and bake 25-28 mins or until bacon is crisp to liking. Serve immediately or refrigerate up to 4 days. Recipe courtesy of: sallybakingaddiction.com.
7. Breakfast Lasagna
Yield: 5 servings
For an easy, low ingredient breakfast that’s absolutely delicious, try this new kind of lasagna.
- 1 loaf french bread
- 1 lb breakfast sausage
- 1 onion
- 1 green pepper
- 1 ¾ cup milk
- 1 ½ cup colby-jack cheese
- Salt and pepper
Grease a 7×11” baking dish. Cook and crumble breakfast sausage with onion and green pepper until meat is no longer pink. In a medium mixing bowl, mix eggs and milk with black pepper. Slice bread into ½ inch thick slices and line the bottom of the pan with it. Sprinkle ½ of the sausage and ½ cup of cheese over the top. Add another layer of bread followed by the rest of the sausage and ½ cup of cheese. Add a third layer of bread and top with egg mixture poured over slowly and evenly. Sprinkle the top with cheese and cover with plastic wrap. Refrigerate 2-12 hrs. Bake in the oven at 350 degrees Fahrenheit for 50 min uncovered. Recipe courtesy of: spoonuniversity.com.
8. Red Cheese Enchiladas
Yield: 6 servings
Enchiladas are a great, flavorful way to enjoy lots of cheese and so simple to make for any meal.
- 2 tbsp oil
- 4 tbsp flour
- 3 tbsp chili powder
- ½ tsp garlic powder
- ¼ tsp oregano
- ½ tsp salt
- ½ tsp cumin
- 2 cups chicken broth
- Corn tortillas
- Mexican cheese
Add oil to pot and heat on medium. Pour in flour, whisk together, and cook 1-2 min. Add chili powder, garlic powder, cumin, salt, and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time until smooth. Heat 15 min or until thickened. After you have made the sauce, dip your corn tortillas individually in sauce until they are soft and put into a greased 11×7” pan. Add cheese, roll up, and push to the end of the pan. Continue until the pan is full. Pour excess sauce over the tortillas. Sprinkle more cheese on top and bake at 350 degrees Fahrenheit for 20-25 min. Recipe courtesy of: lilluna.com.
9. Gruyere Puff
Yield: 4 servings
Cheese-loving goodness undistracted, this dish is light, fluffy, and just the right amount of crisp.
- 3 large eggs
- ½ cup whole milk
- ½ cup flour
- ½ tsp kosher salt
- Freshly ground black pepper
- ¾ cup grated Gruyere cheese (about 3 oz)
- 3 tbsp unsalted butter
- Coarse sea salt, for sprinkling
Heat the oven to 400 degrees Fahrenheit. Whisk together eggs, milk, flour, salt, and pepper in a bowl until smooth. Stir in cheese. In a 9” ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to the oven. Bake until puffed and dark golden, 30 min. Sprinkle with salt and serve hot. Recipe courtesy of: cooking.nytimes.com.
10. Loaded BBQ Pork Potato Casserole
Yield: 12 servings
The sweetness of the barbeque pork really compliments the potato and cheese for a new take!
- 4 lbs packaged, boneless pork BBQ
- 3 lbs red potatoes
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- ½ lb bacon, cooked and crumbled
- 6 green onions, thinly sliced
- 12 oz shredded Mexican blend cheese or other desired, divided
Heat barbeque according to package directions. Lightly spray a 9×13” casserole dish with cooking spray and set aside. While pork is cooking, boil potatoes in salted water until fork-tender. Mash potatoes with cream cheese, butter, bacon, green onions, and 8 oz of shredded cheese. Heat oven to 400 degrees Fahrenheit. Transfer loaded mashed potatoes into the prepared dish. Top with fully heated pork and remaining cheese. Place in the oven until the cheese is fully melted, about 5 min. Top with additional green onions as desired. Tip: use a disposable tin foil pan for picnics. Casserole can be kept on a grill using indirect heat. Recipe courtesy of: momontimeout.com.