Type what you have

Ingredients

• ✓ white cheddar cheese
• cheddar cheese
• sourdough bread
• black pepper
• salt
• cayenne pepper
• worcestershire sauce
• tarragon
• lemon
• garlic
• mayonnaise
• green onion
• sour cream
• red bell pepper
• artichoke bottom
• crabmeat
• cream cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
2. 2 Stir together cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, sour cream, green onions, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl until well combined. Season with salt and black pepper.
3. 3 Cut the top 1/3 off of sourdough loaf and discard. Remove bread filling and discard, leaving just crust. Place in the prepared baking dish.
4. 4 Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.
5. 5 Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ white cheddar cheese
• summer sausage
• salami
• cheddar cheese
• cracker
• green olive
• cucumber
• dijon mustard

Instructions

1. 1 Starting in the center of a large wooden board or platter, arrange summer sausage, salami, and Cheddar cheeses alternately across the board in a decorative pattern.
2. 2 Arrange crackers in patterns in between the meats and cheeses.
3. 3 Place olives and cucumbers into small bowls and set onto the board. Set mustard onto board. Serve.

By LaDonna Langwell

Ingredients

• ✓ white cheddar cheese
• olive oil
• chorizo
• green bell pepper
• yellow bell pepper
• onion
• tequila
• monterey jack cheese
• chili powder
• tomato
• cilantro
• kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
3. 3 Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
4. 4 Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
5. 5 Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.

By Pioneer Woman

Ingredients

• ✓ white cheddar cheese
• onion
• red bell pepper
• green bell pepper
• elephant garlic
• asiago cheese
• ground beef
• salt
• panko bread crumb
• bacon
• shiitake mushroom
• american cheese
• kaiser roll

Instructions

1. 1 Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
2. 2 Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
3. 3 Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
4. 4 Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
5. 5 Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
6. 6 While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
7. 7 Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
8. 8 Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
9. 9 Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.

By TJWooley

Ingredients

• ✓ white cheddar cheese
• cooking spray
• cauliflower
• pasta shells
• butter
• milk
• cream cheese
• cheddar cheese
• panko bread crumb
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a ceramic or glass baking dish with cooking spray.
2. 2 Bring a pot of water to a boil. Add cauliflower florets and boil for one minute. Remove with a slotted spoon.
3. 3 Cook pasta shells in the same water, following instructions on the Horizon package. To the drained pasta, add 1/2 cup milk (instead of 1/4 cup as shown on the package), 2 tablespoons butter, and packet of cheese powder.
4. 4 Stir in cream cheese and Cheddar cheese; mix well until combined and cheese is melted. Add cauliflower and mix. Season with salt and pepper, if desired.
5. 5 Spoon macaroni and cheese into prepared baking dish. Smooth out the top.
6. 6 Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, salt and pepper. Sprinkle over the top of the macaroni and cheese.
7. 7 Bake until the breadcrumbs are golden brown, 15 to 17 minutes.

By Horizon Organic

Ingredients

• ✓ white cheddar cheese
• butternut squash
• almond breeze unsweetened original
• almond breeze almond-cashew blend
• garlic powder
• paprika
• nutmeg
• white bean
• kale
• whole wheat pasta
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
2. 2 Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
3. 3 Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
4. 4 Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5. 5 Cook the pasta according to package directions, drain, then mix with the sauce.
6. 6 Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

By Almond Breeze

Ingredients

• ✓ white cheddar cheese
• bacon
• egg
• vegetable oil
• chicken breast
• onion
• mushroom
• iceberg lettuce
• red bell pepper
• cherry tomato
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle.
2. 2 Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.
4. 4 Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

By holliek8

Ingredients

• ✓ white cheddar cheese
• white albacore tuna
• avocado oil mayonnaise
• dijon mustard
• red onion
• caper
• cornichon
• lemon juice
• thyme leaves
• sea salt
• black pepper
• whole wheat bread
• tomato
• gruyere cheese
• provolone cheese

Instructions

1. 1 Set the oven to broil and move the rack to the highest position.
2. 2 In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
3. 3 Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
4. 4 Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

By Thrive Market

Ingredients

• ✓ white cheddar cheese
• lemon
• dijon mustard
• tarragon
• honey
• salt
• black pepper
• olive oil
• cauliflower
• apple
• cucumber
• celery
• red onion
• tarragon

Instructions

1. 1 Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
2. 2 Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
3. 3 Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.

By lutzflcat

Ingredients

• ✓ white cheddar cheese
• rotini pasta
• butter
• all-purpose flour
• garlic powder
• onion powder
• mustard
• nutmeg
• milk
• butternut squash
• cheddar cheese
• salt
• pepper
• bread crumb

Instructions

1. 1 Gather ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes; drain pasta and return to the pot.
3. 3 Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour, garlic powder, onion powder, dried mustard, and nutmeg; cook for 1 minute.
4. 4 Gradually whisk milk into flour mixture and cook until bubbling and thickened to the consistency of heavy cream, about 5 minutes. Remove from heat.
5. 5 Stir squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Season with salt and pepper.
6. 6 Add cheese sauce to pasta and stir to combine; transfer mixture into a 9x13-inch baking dish. Top with seasoned bread crumbs.
7. 7 Bake in the preheated oven until topping is golden and sauce is bubbling, about 20 minutes.

By bwayfreak3

Ingredients

• ✓ white cheddar cheese
• bleu cheese
• mozzarella cheese
• egg
• flat leaf parsley
• ricotta cheese
• pepper
• salt
• italian seasoning
• water
• buffalo wing sauce
• tomato
• rotisserie chicken
• garlic
• carrot
• celery
• onion
• canola oil
• ranch dressing mix
• mashed potato

Instructions

1. 1 Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
2. 2 In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
3. 3 Add the shredded chicken.
4. 4 Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
5. 5 In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
6. 6 Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
7. 7 Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
8. 8 Let stand 10 minutes before serving.

By Idahoan