Phenomenal Dinner Recipes Perfect for Cheese Lovers
Cheese lovers, rejoice. This next recipe round-up is for you. We’re highlighting seven phenomenal dinner recipes for those who love dairy, featuring everything from pizza to enchiladas. Pick a recipe from this list to feed yourself when you need a savory treat, and you’ll soon enter into a creamy, cheesy state of bliss.
1. Cheesy Chicken Enchiladas
You’d never guess these enchiladas from Cooking Light are healthier for you than traditional enchiladas, which is great news for your taste buds. You might even like this version better, as the recipe serves 8 and is easy to prepare. Enjoy your rich, cheesy casserole without a side of guilt. We prefer a side of guacamole.
- 2½ cups chopped cooked chicken breast
- 2 cups preshredded reduced-fat 4-cheese Mexican blend cheese
- 1⅔ cups plain low-fat yogurt
- ⅓ cup butter, melted
- ¼ cup chopped onion
- 1 teaspoon minced garlic
- ¼ teaspoon freshly ground black pepper
- 1 can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
- 1 can chopped green chiles, drained
- 8 flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- ¼ cup chopped green onions
Directions: Preheat oven to 350 degrees Fahrenheit. Combine first nine ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until pliable. Remove from pan. Arrange ½ cup chicken mixture down center of tortilla. Roll and place filled tortilla, seam side down, in a 13-by-9-inch baking dish coated with cooking spray. Repeat procedure with remaining seven tortillas, remaining oil, and remaining chicken mixture.
Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
2. Skillet Bacon Mac and Cheese
For those cheese lovers looking to deviate from their diet for the night, this skillet bacon mac and cheese from Food Network‘s Kelsey Nixon is the recipe to choose. Mac and cheese is good on its own, but when you pair it with a homemade béchamel sauce, it gets even better. With cheese, pasta, and bacon, there’s a lot to love about this recipe.
- 1 pound dry pasta, such as elbow macaroni
- 1 teaspoon dry mustard, or to taste
- ¼ teaspoon ground cayenne pepper
- 2 cups grated sharp cheddar cheese
- 1 cup grated Gruyère cheese
- 1 cup, plus ½ cup grated Parmesan cheese
- 1 cup milk
- ¼ cup heavy cream
- 1½ cups panko (Japanese) bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 slices bacon, cooked, reserve ¼ cup rendered bacon fat
- ¼ cup unsalted butter
- ¼ cup flour
- 3 cups whole milk, heated
- ¼ teaspoon nutmeg
- Salt and freshly ground pepper, to taste
Directions: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees Fahrenheit.
Over low heat, stir the dry mustard and cayenne pepper into the béchamel sauce. Gradually add the cheeses, stirring constantly until all of the cheese has melted into the béchamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
Add the cooked pasta to the béchamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with ½ cup Parmesan cheese.
Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
3. Overstuffed Twice-Baked Potatoes
This next recipe from Martha Stewart needs nothing more than a soup or salad to turn into a complete meal. After cooking the plain potatoes, you’ll scoop out the center and mash in plenty of cheese, bacon, sour cream, and butter. Then, re-fill your potato skins and give them one last trip to the oven. Serve your potatoes immediately while they are still hot and cheesy, and see if you can limit yourself to just one.
- 5 large baking potatoes, such as russet, about 1 pound each
- 1 tablespoon olive oil
- 1¾ teaspoons coarse salt
- ¾ teaspoon ground white pepper
- 4 ounces bacon, chopped
- 2 cups grated sharp cheddar cheese
- 1 cup sour cream
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons chopped fresh chives
Directions: Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment-paper lined aluminum foil; set aside.
Rub potatoes with oil and season with ½ teaspoon salt and ⅛ teaspoon pepper. Place on prepared baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Remove from oven and let stand until cool enough to handle. Potatoes can be cooked up to 1 day in advance, wrapped and refrigerated until ready to use.
Place bacon in a medium skillet over medium heat; cook, stirring occasionally, until bacon is crisp and fat is rendered, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
Peel one potato; discard skin and place pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop pulp from potatoes into bowl, leaving a ¼-inch layer of pulp around the skin. Return potato shells to baking sheet.
Using a handheld masher, mash pulp until smooth. Add 1 cup cheese, sour cream, butter, bacon, chives, and remaining 1 ¼ teaspoons salt and ½ teaspoon plus ⅛ teaspoon pepper; mash until smooth. Spoon potato mixture back into potato shells, top with remaining cheese and bake until potatoes are hot and cheese is melted, about 15 minutes. Serve immediately.
4. Triple-Cheese Flatbread
This flatbread from Betty Crocker is essentially a thin-crust pizza without the sauce, but you don’t want the red stuff to get in the way of the cheese anyway. Thanks to the clever use of biscuit mix, this flatbread will take fewer than 40 minutes. And it feeds a crowd, so consider making this recipe for your next party.
- 2 cups biscuit mix of your choice
- ½ cup hot water
- 2 tablespoons butter or margarine, melted
- ¼ cup shredded cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning, if desired
Directions: Heat oven to 450 degrees Fahrenheit. In medium bowl, stir Bisquick mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with biscuit mix; gently roll in biscuit mix to coat. Shape into a ball; knead 60 times.
On ungreased cookie sheet, pat or roll dough into 12-inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.
Bake 10 to 12 minutes or until edges are golden brown. Serve warm.
5. Three-Cheese Baked Pasta with Porcini and Raddicio
This three-cheese baked pasta from Food & Wine is what you make when you have cheese lovers coming over for dinner. The dish is both elegant and comforting, making it perfect for any get-together. This pasta might take a bit more work than most of the other recipes on this list, but we can guarantee you your extra grunt work will be worth it.
- 1 ounce dried porcini mushrooms
- Boiling water
- 5 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 ounces sliced pancetta, cut into ½-inch pieces
- 4 large garlic cloves, minced
- 2 heads of radicchio, each cut into 8 wedges through the core
- Salt and freshly ground pepper
- 2 teaspoons chopped fresh sage
- 1 pound lumache pasta or medium shells
- ¼ cup all-purpose flour
- 2 cups milk
- 1½ cups heavy cream
- Pinch of freshly grated nutmeg
- ¼ pound Asiago cheese, grated
- 6 ounces Fontina cheese, grated
- ¼ cup freshly grated Parmesan cheese
Directions: Preheat the oven to 350 degrees Fahrenheit. Butter a 3-quart baking dish. In a heatproof bowl, soak the porcini in boiling water until softened, about 15 minutes. Rinse the porcini to dislodge any grit, then drain and chop them. Discard the soaking liquid.
In a large deep skillet melt 2 tablespoons of the butter in the olive oil. Add the porcini, pancetta and one-third of the garlic and cook over moderately high heat, stirring occasionally, until the garlic is golden and fragrant, about 3 minutes. Using a slotted spoon, transfer to a plate.
Add the radicchio wedges to the skillet in a slightly overlapping layer and cook over moderately high heat until wilted and just beginning to brown, about 4 minutes. Add the remaining garlic, season with salt and pepper and cook, stirring, until the radicchio is slightly caramelized, about 5 minutes longer. Stir in the porcini mixture and the sage. Transfer the mixture to a large bowl.
Cook the pasta in a large pot of boiling salted water until al dente. Drain very well. Meanwhile, in a medium saucepan, melt the remaining 3 tablespoons of butter. Add the flour and cook over moderately high heat, stirring, until foamy, about 2 minutes. Gradually whisk in the milk and bring to a boil; cook, whisking until thickened, about 4 minutes. Add the cream and nutmeg and season with salt and pepper. Transfer the sauce to the bowl with the radicchio.
Add the pasta to the bowl along with the Asiago and Fontina; toss well. Transfer the pasta to the prepared baking dish. Sprinkle with the Parmesan cheese. Bake for 20 minutes, or until heated through.
Preheat the broiler. Broil the pasta for 2 minutes, until the top is golden and bubbling. Let stand for 10 minutes; serve.
6. Cheddar Cheese Potato Soup
Last but not least, check out this cheddar cheese potato soup from Taste of Home. This is one soup you’ll want to eat no matter what the season. Slurp up this comfort food with a spoon and enjoy it with a thick slice of bread or a side salad. Bon Appétit!
- 1 large onion, chopped
- ¾ cup chopped celery
- ¼ cup butter
- 5 cups cubed peeled potatoes
- 3 cups water
- 3 cups 2% milk, divided
- 4 teaspoons chicken bouillon granules
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 4 cups shredded cheddar cheese
- ½ pound sliced bacon, cooked and crumbled
Directions: In a large Dutch oven, sauté onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.