Type what you have

Ingredients

• ✓ cheese
• macaroni
• pizza sauce
• mozzarella cheese
• parmesan cheese
• pepperoni sausage

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or about 3 minutes before cooked; drain and place noodles in a 9x13 inch baking dish.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Stir in pizza sauce, powdered cheese packets from macaroni and cheese mix, 1/2 the mozzarella cheese, 1/2 the Parmesan cheese, pepperoni and any other pizza toppings that you want to add. Top with the remaining cheeses.
4. 4 Bake in preheated oven for 45 minutes or until cheese is bubbly; serve.

By ALMORELAND

Ingredients

• ✓ cheese
• fire-roasted diced tomato
• sriracha beans
• egg
• queso fresco
• tortilla
• tostada
• sour cream
• black olive

Instructions

1. 1 In 10-inch skillet, simmer tomatoes for 5 minutes.
2. 2 With potato masher or back of spoon, crush tomatoes.
3. 3 Add BUSH'S® Sriracha Beans and bring up to a simmer.
4. 4 Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
5. 5 Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
6. 6 To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.

By BUSHS

Ingredients

• ✓ cheese
• marinara sauce
• meatball
• crescent dough
• egg
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
3. 3 Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
4. 4 Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
5. 5 Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

By Kim's Cooking Now

Ingredients

• ✓ cheese
• olive oil
• pizza dough
• garlic salt
• tomato sauce
• pepperoni
• bell pepper
• red onion
• salami
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Use the oil to lightly grease the cups of two 12-cup muffin tins.
2. 2 Take pizza dough and put enough in each cup to cover the bottom and 1/3 to 1/2 up the sides. Sprinkle garlic salt over top, then spoon 1 tablespoon sauce onto each crust.
3. 3 Layer toppings on the sauce: pepperoni, bell pepper, and onion. Add about 1 tablespoon Mexican cheese to each and continue layering toppings: salami, more bell pepper, and more pepperoni. Add a layer of mozzarella cheese and Cheddar cheese. Continue layering toppings until muffin cups are slightly overfull; the toppings should not overflow during cooking, they will settle into the tin.
4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and cool in the tins for 2 minutes before serving.

By Tegan Gordon

Ingredients

• ✓ cheese
• baby spinach
• water
• butter
• flour
• salt
• half-and-half
• onion
• granulated garlic
• ancho chile powder
• cayenne pepper
• panko bread crumb

Instructions

1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cheese
• beef chuck roast
• barbecue dry rub
• bbq sauce
• sandwich roll
• cheese whiz
• onion
• pickled pepper
• green onion

Instructions

1. 1 Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.
2. 2 Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.
4. 4 Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
5. 5 Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.
6. 6 Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cheese
• cooking spray
• bacon
• cottage cheese
• half and half
• egg
• salt

Instructions

1. 1 Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.
2. 2 Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.
3. 3 Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
5. 5 Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.

By mary k

Ingredients

• ✓ cheese
• macaroni and cheese mix
• margarine
• milk
• hot dog chili
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes.
2. 2 Drain macaroni and return to the pan. Add margarine, milk, and cheese sauce packet; mix well. Stir in canned chili and cook over medium heat until hot.
3. 3 Sprinkle with Cheddar cheese to serve.

By mls1023

Ingredients

• ✓ cheese
• olive oil
• onion
• bread
• rosemary
• egg
• heavy cream
• milk
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
3. 3 Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
4. 4 Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
5. 5 Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

By Syd

Ingredients

• ✓ cheese
• macaroni
• turkey sausage
• onion
• bell pepper
• basil

Instructions

1. 1 Follow the recipe for Creamy Macaroni and Cheese .
2. 2 Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cheese
• breakfast sausage
• hash brown potato
• butter
• salt
• pepper
• egg
• red bell pepper
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
2. 2 Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 While the sausage is cooking, mix hash browns, melted butter, salt, and pepper together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
4. 4 Bake in the preheated oven until lightly browned, about 12 minutes.
5. 5 Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
6. 6 Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
7. 7 Return to the oven and bake until set, 13 to 15 minutes.

By Allrecipes Member

Ingredients

• ✓ cheese
• pork chop
• cajun seasoning
• garlic crouton
• egg
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place pork chops on a plate and season both sides with Cajun seasoning.
3. 3 Pulse croutons in a small food processor until fine; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Working one at a time, dip pork chops into beaten egg, letting excess drip off; press into crouton breading to coat both sides and place breaded chop, unstacked, onto a plate. Repeat with remaining chops. Mist chops with cooking spray.
4. 4 Spray the air fryer basket with cooking spray and arrange chops in a single layer in the air fryer basket. You may have to do two batches depending on the size of your air fryer.
5. 5 Cook in the preheated air fryer for 5 minutes; flip chops and mist again with cooking spray if there are dry areas. Cook 5 minutes more. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By France Cevallos

Ingredients

• ✓ cheese
• macaroni
• olive oil
• shallot
• ham
• vermouth
• pea

Instructions

1. 1 Follow recipe for Creamy Macaroni and Cheese.
2. 2 Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cheese
• ground chicken or turkey
• onion
• garlic
• chili powder
• rice sides creamy chicken
• tomato
• green chili
• refried bean
• cilantro

Instructions

1. 1 Cook ground chicken and onion in a heavy pot over medium heat until no longer pink and onions begin to turn translucent, about 6 minutes. Drain excess fat. Stir in garlic and chili powder until chicken is coated and fragrant, 1 minute. Transfer chicken and onion mixture to a bowl.
2. 2 Prepare the Knorr® Rice Sides™ - Creamy Chicken (using the same pot) as directed on package instructions. When the rice is cooked and tender, add the ground chicken, diced tomatoes and green chilies, and refried bean to the rice. Stir until heated through, about 4 minutes. Serve with chopped cilantro and onion and/or shredded cheese.

By bdweld

Ingredients

• ✓ cheese
• macaroni
• ground beef
• salt
• black pepper
• chili powder
• salsa
• green chili
• cilantro

Instructions

1. 1 Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
2. 2 Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cheese
• aluminum foil
• chicken
• cream of chicken soup
• sour cream
• cilantro
• flour tortilla
• salsa
• aluminum foil

Instructions

1. 1 Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
2. 2 Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
3. 3 Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ cheese
• ground beef or turkey
• onion
• green bell pepper
• stewed tomato
• water
• taco seasoning mix
• elbow macaroni
• small shell

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook ground beef, onion, and bell pepper in a large skillet over medium heat until beef is crumbly and no longer pink, about 5 minutes; pour off drippings.
3. 3 Add tomatoes, water, and taco seasoning; simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir cooked pasta into meat mixture until combined.
4. 4 Spoon 3 cups meat mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes.

By Sargento

Ingredients

• ✓ cheese
• ground beef
• onion
• beef broth
• pinto bean
• tomato
• corn
• taco rice
• butter
• sour cream

Instructions

1. 1 Heat a heavy pot over medium heat. Add ground beef and onion; cook and stir until beef is browned and crumbled and onion begins to turn translucent, about 5 minutes. Drain grease from pot.
2. 2 Add beef broth, beans, tomatoes, corn, and rice; stir in buttery spread and bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 7 minutes.
3. 3 Let stand, off heat, at least 2 minutes, then stir. Top servings with cheese and sour cream.

By Diana71

Ingredients

• ✓ cheese
• vegetable oil
• chile pepper
• garlic
• onion
• potato
• water
• chile pepper powder
• salt
• red pepper flakes

Instructions

1. 1 Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
2. 2 Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
3. 3 Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

By Shruti

Ingredients

• ✓ cheese
• oil
• egg
• milk
• vegetable
• bacon
• ham
• chicken
• sausage
• onion
• herb
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet well with oil.
2. 2 Whisk eggs and milk together in a large bowl; add 1 cup mix-ins. Pour mixture into the prepared baking sheet; dot with little Cheddar cheese piles.
3. 3 Bake until eggs are just set, about 15 minutes. Eggs will continue to cook out of the oven—but leave them in too long and they will become rubbery. Slice into squares; serve.

By Pokygirl

Ingredients

• ✓ cheese
• cherry tomato
• basil
• garlic
• red wine
• salt
• water
• salt
• polenta
• pecorino romano cheese
• butter
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
2. 2 Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
3. 3 Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
4. 4 Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.
5. 5 Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ cheese
• ground sirloin
• ground turkey
• red bell pepper
• green bell pepper
• taco seasoning
• flour tortilla
• corn tortilla
• salsa
• picante sauce
• lettuce
• tomato
• sour cream

Instructions

1. 1 Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
2. 2 Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
3. 3 Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

By Sargento

Ingredients

• ✓ cheese
• slow cooker liner
• chicken breast
• onion
• red bell pepper
• green bell pepper
• salsa
• fajita seasoning mix
• cayenne pepper
• flour tortilla
• tomato
• guacamole
• sour cream

Instructions

1. 1 Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken.
3. 3 Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.
4. 4 Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.
5. 5 Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ cheese
• cooking spray
• russet potato
• butter
• milk
• salt
• pepper
• vegetable oil
• ground turkey
• onion
• instant chicken gravy mix
• water
• pea
• carrot

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.
3. 3 Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.
4. 4 Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.
5. 5 Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.

By Amanda Fetters

Ingredients

• ✓ cheese
• all-purpose flour
• water
• cabbage
• bacon
• egg
• sausage
• green onion
• shrimp
• tenkasu
• vegetable oil
• soy sauce
• ketchup
• white vinegar
• panko bread crumb
• mayonnaise

Instructions

1. 1 Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
2. 2 Preheat a griddle to 400 degrees F (200 degrees C) and coat with oil.
3. 3 Pour 1/4 of batter onto preheated griddle. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate. Repeat to make a total of 4 pancakes.
4. 4 Make sauce: Mix soy sauce, ketchup, and vinegar together in a small bowl. Drizzle over pancakes.
5. 5 Garnish with panko and mayonnaise.

By Stephanie Llamas

Ingredients

• ✓ cheese
• chicken
• salsa
• cumin
• oregano
• spanish rice
• colby jack cheese
• flour tortilla
• canola oil
• sour cream
• tomato
• cilantro
• green onion
• lettuce
• lime wedge

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine shredded chicken with salsa, cumin, and oregano in a large bowl.
3. 3 Prepare Spanish rice according to package directions. Remove from the heat.
4. 4 Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
5. 5 Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

By Lil' Luna