Cheddar

A cousin of the Irish colcannon and English bubble and squeak, this mashed potato and cabbage dish is topped with cheese.

This mac and cheese has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind.

What’s the best part of a baked mac and cheese? The crispy edges, obviously. This sheet-pan recipe maximizes the crunch.

Crisp on the outside and cheesy on the inside, hash brown casserole is an easy dish that will always please a crowd.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.

This savory corn pudding is creamy and cheesy, with fresh corn kernels, celery, and onions throughout. A topping of buttery cracker crumbles adds crunch.

Pickled tomatoes brighten up this classic breakfast casserole.

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

Paneer is perfect for this toasted sandwich recipe—the cheese is creamy but doesn’t melt completely, adding a satisfying texture to an easy tomato sauce that’s spiced with jalapeño, ginger, coriander, and cumin and mustard seeds. Searing the paneer leaves some bits a little crunchier than others while adding a smoky flavor to the sauce; Sach is my favorite brand. You can serve the sauce simply with flatbread or over rice or use it as the filling in enchiladas or tacos (topped with sautéed mushro.…

This twist on the ham and cheese baguette is a great way to use up that marmalade you keep getting every year during the holidays.

In this fun and easy Diwali snack, spiced potatoes, cheddar, and cilantro are encased in pastry, then baked until crisp and golden brown.

This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn’t fault you for adding a little maple syrup.

There is a way to have your macaroni fix in the freezer: a custard-style baked mac ’n’ cheese. Instead of a cream-based sauce, this one uses eggs and béchamel to help bind a very cheesy filling with the noodles. The pimentos help to cut the richness with a little bit of acidity.

You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.

Monte Cristo sandwiches usually have a sweet element, like powdered sugar sifted over the top, or raspberry jam served on the side for dipping. In this version, you’ll cook green apple and canned green chiles down into a sweet and spicy compote to slather on your bread.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables—or a random radish or extra scallion).

These savory Indonesian cookies from cookbook author Lara Lee are perfectly buttery, crumbly, and cheesy. Make a big batch and enjoy them with coffee or tea all week long.

The liberal spoonful of Chakalaka (spicy vegetable relish) makes these extra special. If you don’t have a jar of it in your fridge, you can use any type of relish or chutney.

Standing three tiers high, the magnificent Bombay sandwich is a whopper of a construction. It’s available on every street corner, and each stallholder obsesses over their own special blend of spices, vegetables, and chutneys, for that “better than yours” taste. Although it’s a wonder, it’s also a labor of love to make at home, and so in this recipe I’ve attempted to embody its spirit—a sharp, hot green chutney, cheese, and onion—but in a pastry roll that can be made in just minutes.

Don’t be fooled by the fact that a hot oven is involved here—this is really a stovetop mac and cheese. It only hangs out in the oven for 10 minutes, just long enough to get all the cheese properly melted.

While pimento cheese is perfect as is as a spread, it also makes a pretty darn good queso-like dip. This particular version is smooth and velvety and has a kick of smoke and heat thanks to chipotle in adobo sauce—even pimento purists will find it delicious.

This scalloped potatoes recipe is a classic from Gourmet, simply made with softened onions, an easy roux, and thinly sliced potatoes.