Ultimate Cheese Recipes

These ultimate cheese recipes from SAVEUR magazine include everything from macaroni and cheese to cheesecake. Try nachos or a cheesy dip as your appetizers.

Mozzarella Cheese Dream Sandwich

Mozzarella Cheese Dream Sandwich
This grilled cheese includes Aleppo pepper, which adds a dimension of spiciness to balance the tangy sourdough bread and the creamy mozzarella. Get the recipe for Mozzarella Cheese Dream Sandwich »Todd Coleman

Lobster Macaroni and Cheese

lobster mac and cheese
The standard American dish is transformed into an elegant entree with lobster and a splash of brandy. Get the recipe for Lobster Macaroni and CheeseTodd Coleman

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts
In this bulked-up version of the classic side dish creamed spinach, chard replaces spinach and Gorgonzola adds depth and a creamier texture. Get the recipe for Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and WalnutsBill Phelps

Easy Chicken Parmigiana

Chicken Parmesan
Simply bread your chicken (you could use veal or eggplant instead), fry it, layer with some easy homemade red sauce and mozzarella, and bake. See the recipe for Easy Chicken ParmigianaFarideh Sadeghin

Swiss Fondue Fritters (Malakoffs)

Swiss Fondue Fritters (Malakoffs)
A decadent mixture of Gruyère, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection—golden and crisp outside, gooey inside. Get the recipe for Swiss Fondue Fritters (Malakoffs)Penny De Los Santos

Buffalo Chicken Khachapuri

Buffalo Chicken Khachapuri
When we were brainstorming nontraditional variations for khachapuri, a cheese-filled Georgian bread, we kept coming back to our 2017 motto: "when in doubt, Buffalo everything". We replaced the cheese filling with sliced chicken breast, buttery-tart buffalo sauce, and a generous helping of pepper jack. Enjoy it hot out of the oven by ripping off a piece of crust and dunking into the molten chicken-and-cheese well. Get the recipe for Buffalo Chicken KhachapuriKat Craddock

Pecan Cheese Wafers

Pecan Cheese Wafers
Pecans lightly brushed with egg whites are baked into cheesy, buttery wafers with a touch of chile flakes. Get the recipe for Pecan Cheese WafersIngalls Photography

Dungeness Crab and Shrimp Cheese Dip

Dungeness Crab and Shrimp Cheese Dip
Ocean Bleu @ Gino's in Newport, Oregon, uses Dungeness crab for this indulgent cheese dip, but snow or jumbo lump crabmeat works just as well. Get the recipe for Dungeness Crab and Shrimp Cheese DipIngalls Photography

Strawberry Rhubarb Cheesecake

Strawberry Rhubarb Cheesecake
Pastry chef Anna Posey of Chicago's Publican blackens rhubarb in a wood-fired oven for the cheesecake's compote topping. A standard oven will also do the trick. Get the recipe for Strawberry Rhubarb Cheesecake »Christina Holmes

Goat Cheese and Apricot Truffles

Goat Cheese and Apricot Truffles
This layered no-cook appetizer from former test kitchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly "truffles" can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d'oeuvres for the busy host or hostess. Get the recipe for Goat Cheese and Apricot Truffles »Laura Sant

Grilled Corn and Ricotta Dip

Grilled Corn and Ricotta Dip
Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs. Get the recipe for Grilled Corn and Ricotta DipMatt Taylor-Gross

Nachos

Nachos
In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for NachosHelen Rosner

Macaroni au Gratin

pan of creamy macaroni and cheese with crunch breadcrumb topping
The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, comté, a French cheese with a complex, nutty flavor that melts beautifully. With lots of freshly grated nutmeg to season it and a golden, crunchy breadcrumb topping, it's a luscious, satisfying side dish for the Thanksgiving table. Get the recipe for Macaroni au GratinIngalls Photography

Labneh Tart

Labneh Tart
Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart. Get the recipe for Labneh TartAndre Baranowski