Cheddar

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.

Meat-free but not too virtuous, it’s healthy and satisfying.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

We love the way this recipe revamps a standard BLT.

The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip.

Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual bèchamel sauce, and it will bake perfectly in just 30 minutes.

The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.

You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.