Recipes Comfort Food 21 Indulgent Baked Cheese Recipes By Food & Wine Editors Updated on October 31, 2018 Share Tweet Pin Email Trending Videos Who doesn't love warm, melty cheese? Here, a collection of baked cheese recipes, from mac and cheese to potato gratin. 01 of 21 Époisses, Ham and Apple Tart Jorgensen Photography Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham and apples as well, to balance the rich filling. Savory Pies and Tarts Go to Recipe 02 of 21 Crispy Frico Cups with Polenta and Brown Butter © Cedric Angeles Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy bowls with creamy, warm polenta and nutty brown butter. The frico cups soften as the polenta sits in them, so serve right away, with a fork and knife. F&W's Ultimate Guide to Italian Food Go to Recipe 03 of 21 Baked Macaroni with Mortadella and Mozzarella Chef Paul Kahan ramps up this comforting Italian take on mac and cheese with fresh mozzarella, mortadella, eggs and a rich pork ragù. Baked Pasta Dishes Go to Recipe 04 of 21 Best-Ever Cheese Soufflé Alexandra Guarnaschelli perused old supper-club menus to come up with this retro cheese soufflé. How to Make Cheese Soufflé Go to Recipe 05 of 21 Cheddar Gougères © Quentin Bacon Cabot Clothbound Cheddar gougères are perfect on New Year's eve with cava. Dinner Party Recipes Go to Recipe 06 of 21 Focaccia with Caramelized Onions, Pear and Blue Cheese In a class at Point Reyes’s new culinary center, students learn to top focaccia with pears and blue cheese. Video: How to Make Bread Go to Recipe 07 of 21 White Lasagna Cupcakes Do lasagna cupcakes sound like a great idea or just plain wrong? Either way, they're part of a savory cupcake trend—but feel free to call them mini lasagnas, too. F&W's Ultimate Guide to Pasta Recipes Go to Recipe 08 of 21 Macaroni and Many Cheeses © James Baigrie At the end of their wine-and-cheese parties, Cheesewhizzes Helen Jane Hearn and Natalie Wassum gather any leftovers to make an incredible mac and cheese later in the week. F&W's Ultimate Guide to Comfort Food Go to Recipe 09 of 21 Three-Cheese Mac and Cheese Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich. F&W's Ultimate Guide to American Recipes Go to Recipe 10 of 21 Pimento Cheese & Bacon Crostini BURCU AVSAR Down Home with the Neelys has inventive recipes like these irresistible crostini. F&W's Ultimate Guide to Appetizer Recipes Go to Recipe 11 of 21 Goat Cheese & Chorizo Rolls BURCU AVSAR These crispy rolls, adapted from the cookbook Nirmala’s Edible Diary are a riff on Argentinean street food. Global Recipe Guide Go to Recipe 12 of 21 Oven-Roasted Tomatoes Stuffed with Goat Cheese © Martin Morrell For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese filling with garlic and basil. The result works both as a side dish or a main course with a salad and crusty bread. Video: Tips for Summer Fruits and Vegetables Go to Recipe 13 of 21 Free-Form Sausage-and-Three-Cheese Lasagna © Quentin Bacon This gooey lasagna is packed with cheese and sausage. The style is called free-form because the pasta can be arranged in different ways—for instance, folded over the filling—instead of traditionally layered. F&W's Ultimate Guide to Pasta Recipes Go to Recipe 14 of 21 Baked Butternut Squash-and-Cheese Polenta Quentin Bacon Anna Thomas’s 1970s book, The Vegetarian Epicure, is iconic; updated in the ‘90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese. F&W's Ultimate Guide to Vegetable Recipes Go to Recipe 15 of 21 Herbed Potato Gratin with Roasted Garlic and Manchego © Petrina Tinslay Jose Garces learned how to make a classic potato gratin while studying at Kendall College’s cooking school in Chicago. It's still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor. F&W's Ultimate Guide to French Recipes Go to Recipe 16 of 21 Pull-Apart Cheesy Onion Bread Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy. Video: How to Make Bread Go to Recipe 17 of 21 White-Bean-and-Pancetta Pizza This delicious pizza features two unusual toppings: white beans and pancetta. How to Make Neapolitan-Style Pizza Go to Recipe 18 of 21 Golden Potato and Porcini Gratin © Christina Holmes This indulgent gratin is the result of a trip Richard Betts took in 2006 to the Rhône Valley. Go to Recipe 19 of 21 Triple-Decker Baked Italian Cheese Sandwiches Consider pairing these hearty sandwiches with dry, fragrant rosé from Provence. Go to Recipe 20 of 21 Three-Cheese Baked Pasta with Porcini and Radicchio Food & Wine This lush cold-weather pasta dish is even better the next day. Go to Recipe 21 of 21 Camembert Baked in the Box This tender, melty cheese bakes in its box to keep it from collapsing. Be sure to buy Camembert in a box that’s stapled, not glued. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit