Recipes Dinner 14 Recipes for When You Want to Eat Cheese for Dinner By Food & Wine Editors Published on February 10, 2023 Share Tweet Pin Email Photo: Sarah Crowder From gooey grilled cheese sandwiches and luxurious mac and cheese to rich cheese soups and savory cheese-filled pastries, these recipes will stretch your love for cheese beyond your wildest dreams. So, if you're feeling cheesy and want to treat yourself, grab your favorite cheese wedge and read on to discover the best cheese recipes to make for dinner tonight. 01 of 14 Opulent Grilled Cheese Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis The combination of creamy, silky Taleggio and nutty aged Gruyère in these small but luxurious sandwiches, inspired by the iconic grocery store Zabar's, results in the perfect melt, with plenty of flavor. Pops of fresh salinity from lightly smashed capers stirred into sweet, jammy strawberries balance the richness. Get the Recipe 02 of 14 Beer and Cheddar Soup © CON POULOS When Jonathon Erdeljac opened his restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It's a favorite of his, especially with jalapeños and smoky bacon stirred in. Get the Recipe 03 of 14 Cheesy Broccoli and Rice Casserole with Sausage © Phoebe Lapine This easy gluten-free broccoli and rice casserole is a classically comforting one-dish meal. You can substitute pork sausage for the chicken, or swap it for sweet Italian if you're looking for something tamer. Transfer the casserole to the broiler to get the cheesy topping properly crusty and browned. Get the Recipe 04 of 14 Buttermilk Macaroni and Cheese with Baby Kale Kelly Marshall A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in Alexander Smalls' mac and cheese. For a smooth sauce, have all of the dairy ready at room temperature. Get the Recipe 05 of 14 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Inspired by älplermagronen, Alpine farmers’ macaroni, this Swiss twist on a classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce and as a nod to that flavor play, we’ve added some shallots that are quickly pickled in apple cider vinegar to balance the richness. Get the Recipe 06 of 14 Ham and Cheese Danish Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen This buttery ham and cheese pastry was inspired by one of the most popular offerings at Chicago's Kasama, 2022 Food & Wine Best New Chefs Genie Kwon and Tim Flores' bakery by day and fine dining restaurant at night. The flaky pastry balances sweet and savory flavors from the nutty Gruyère cheese sauce, salty ham, and crunchy turbinado sugar. Get the Recipe 07 of 14 Potato and Cheddar Cheese Soup Cara Cormack A few simple ingredients make a sumptuous soup. High-quality cheddar is crucial to the dish's flavor, and you should choose yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon. Get the Recipe 08 of 14 Grillades and Cheesy Grits Fred Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley New Orleans classic grillades rely on succulent beef top round that’s cooked low and slow for hours until it becomes melt-in-your-mouth tender. Served with savory, cheesy grits and a luscious gravy using the fond from the beef, 2016 Best New Chef Michael Gulotta's grillades and grits is comfort food at its finest. Get the Recipe 09 of 14 Cheesy Baked Pasta with Radicchio Greg DuPree A splash of red wine vinegar balances the richness of cookbook author Susan Spungen's cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish. Get the Recipe 10 of 14 Cheesy Eggplant Rollatini © Abby Hocking Grilling the eggplant for this simple, hearty dish lends both flavor and texture. Make sure the eggplant slices are completely tender before they come off the grill; they won’t soften more in the oven. Get the Recipe 11 of 14 Crab Macaroni Gratin Sarah Crowder A glorious amount of crab meat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano -Reggiano — is no-joke delicious, and trés riche. That’s where the Champagne comes into play in cookbook author Andrea Slonecker's recipe. The tingly bubbles give your palate an ultrasonic scrub between each creamy, cheesy, blissful bite. Get the Recipe 12 of 14 Cheesy Grits Casserole © Lucy Schaeffer Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick-cooking grits. Get the Recipe 13 of 14 Baked Shells with Gremolata Breadcrumbs Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Macaroni and cheese is always a crowd-pleaser. Justin Chapple's version features a combination of Fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that complements the richness of the ultra-creamy baked shells. Get the Recipe 14 of 14 Grilled Cheese with Corn and Calabrian Chile Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson 1990 Food & Wine Best New Chef Nancy Silverton gives thick slices of sourdough beautifully buttery, golden crust in a cast iron skillet, while sneaking in a jarred Calabrian chile with just the right amount of heat. Satisfyingly rich, sharp, and indulgent, the cheese filling is a knockout on burgers, or even as a hot dip with crackers and crudités. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit