20 Creamy Cheddar Cheese Recipes Irresistible

Is there anything more comforting than the rich, melty goodness of cheddar cheese? Whether you’re craving a quick weeknight dinner, a cozy weekend dish, or just want to indulge in some cheesy perfection, we’ve got you covered. From gooey mac and cheese to crispy cheddar-topped casseroles, these 20 irresistible recipes prove that cheddar makes everything better. Get ready to dig in—your taste buds will thank you!

Creamy Cheddar Mac and Cheese

This stovetop mac and cheese is luxuriously creamy, with sharp cheddar adding just the right tang—no baking required!

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook macaroni in salted boiling water according to package directions. Drain and set aside.
2. In the same pot, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until bubbly.
3. Gradually pour in 2 cups whole milk, whisking constantly until smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer for 3–4 minutes until thickened.
4. Remove from heat and stir in 2 cups shredded sharp cheddar and 1/4 cup grated Parmesan until melted. Fold in cooked macaroni until evenly coated.

The Dijon mustard and Parmesan add a subtle depth that makes this version extra addictive—perfect for when you need comfort food in minutes!

Tip: For a smoother sauce, shred the cheese yourself—pre-packaged shreds contain anti-caking agents that can make the sauce grainy.

Cheddar Cheese and Broccoli Soup

This rich, velvety soup is pure comfort in a bowl—sharp cheddar and tender broccoli come together in a luscious, creamy base that’s ready in under 30 minutes.

Ingredients:

• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 4 cups fresh broccoli florets (cut small)
• 2 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp smoked paprika
• 1/2 tsp dry mustard
• 1/4 tsp black pepper
• 1/2 tsp salt (or to taste)

Instructions:

1. Melt 3 tbsp unsalted butter in a Dutch oven over medium heat. Add 1 small yellow onion and cook for 4 minutes until soft. Stir in 2 cloves garlic and cook for 30 seconds.
2. Sprinkle 3 tbsp all-purpose flour over the onions and stir for 1 minute to form a paste. Slowly whisk in 2 cups chicken broth, then add 1 cup whole milk and 1 cup heavy cream. Bring to a gentle simmer.
3. Add 4 cups broccoli florets and cook for 8–10 minutes, stirring occasionally, until tender but still bright green.
4. Reduce heat to low. Gradually stir in 2 1/2 cups cheddar cheese until melted. Season with 1/2 tsp smoked paprika, 1/2 tsp dry mustard, 1/4 tsp black pepper, and 1/2 tsp salt.

The dry mustard and smoked paprika add a subtle depth that makes this soup taste like it simmered all day—even though it’s weeknight-fast!

Tip: For extra texture, reserve a few small broccoli florets to stir in at the end.

Cheddar Cheese Stuffed Burgers

Take your burger game to the next level with these juicy, melty cheddar-stuffed patties—every bite is a cheesy surprise!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 oz sharp cheddar cheese, cut into 4 cubes
• 1 tbsp vegetable oil (for grilling)

Instructions:

1. In a bowl, gently mix the ground beef with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder until just combined—don’t overwork the meat.
2. Divide the mixture into 8 equal portions. Flatten each into thin patties (about 1/4-inch thick). Place a cheddar cube in the center of 4 patties, then top with the remaining patties, sealing the edges tightly.
3. Heat a grill or skillet over medium-high and brush with 1 tbsp vegetable oil. Cook the burgers for 4–5 minutes per side, or until the internal temperature reaches 160°F and the cheese is oozing.

The magic here? The cheese stays perfectly pocketed inside, creating a molten core without leaking out—ideal for impressing at BBQs.

Tip: For extra flavor, mix a dash of Worcestershire sauce into the beef before shaping.

Baked Cheddar Cheese Grits

These creamy, cheesy baked grits are the ultimate comfort food—rich, golden, and perfect for brunch or a cozy side dish.

Ingredients:

• 4 cups water
• 1 cup stone-ground grits
• 1 tsp salt
• 4 tbsp unsalted butter
• 2 cups shredded sharp cheddar cheese
• 1/2 cup whole milk
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 large eggs, lightly beaten

Instructions:

1. Preheat oven to 375°F. Grease a 2-quart baking dish.
2. In a saucepan, bring 4 cups water to a boil. Whisk in 1 cup stone-ground grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
3. Remove from heat. Stir in 4 tbsp unsalted butter, 2 cups shredded cheddar, 1/2 cup whole milk, 1/4 tsp black pepper, and 1/4 tsp garlic powder until smooth.
4. Quickly whisk in 2 beaten eggs to temper, then pour mixture into the prepared dish.
5. Bake for 30–35 minutes until puffed and golden at the edges. Let rest 10 minutes before serving.

The magic here? The eggs give these grits a soufflé-like lift, making them extra fluffy yet luxuriously creamy.

Tip: For a crispy top, broil for the last 2 minutes—just keep an eye on it!

Cheddar Cheese and Bacon Quiche

This rich and savory quiche is a crowd-pleaser, with crispy bacon and sharp cheddar baked into a buttery crust—perfect for brunch or a cozy dinner.

Ingredients

• 1 (9-inch) refrigerated pie crust
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and pre-bake for 10 minutes.
2. Sprinkle the crumbled bacon and shredded cheddar evenly over the pre-baked crust.
3. In a bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and garlic powder until smooth. Pour over the bacon and cheese.
4. Bake for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The magic here is in the balance—creamy custard, salty bacon, and sharp cheddar meld together in every bite. Serve warm or at room temperature for the best texture.

Tip: For extra flavor, sauté a handful of diced onions with the bacon before adding them to the crust.

Cheddar Cheese and Jalapeño Cornbread

This golden, slightly spicy cornbread is studded with melty cheddar and pockets of fresh jalapeño—perfect for pairing with chili or enjoying on its own!

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced (plus extra slices for topping)

Instructions:

1. Preheat oven to 400°F. Grease a 9-inch cast-iron skillet or square baking pan.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk buttermilk, egg, and melted butter. Pour into dry ingredients and stir until just combined.
4. Fold in cheddar cheese and diced jalapeños. Pour batter into prepared pan and smooth the top. Arrange jalapeño slices on top if desired.
5. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean. Let cool 10 minutes before slicing.

The contrast of rich cheddar and spicy jalapeño makes every bite exciting, while the buttermilk keeps the crumb tender. Tip: For extra heat, leave some jalapeño seeds in the batter!

Cheddar Cheese and Herb Scones

These buttery, flaky scones are studded with sharp cheddar and fragrant herbs—perfect for a savory brunch or afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 1/2 cup whole milk
• 1 large egg

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Stir in the cheddar cheese, chives, and thyme until evenly distributed.
4. In a small bowl, whisk the milk and egg. Pour into the dry ingredients and mix just until a shaggy dough forms.
5. Turn the dough onto a floured surface and gently pat into a 1-inch-thick circle. Cut into 8 wedges and transfer to the baking sheet.
6. Bake for 18–20 minutes until golden brown and firm to the touch.

The combination of sharp cheddar and fresh herbs gives these scones a rich, savory depth—ideal for pairing with soups or slathering with butter.

Tip: For extra flakiness, freeze the cubed butter for 10 minutes before mixing it into the dough.

Cheddar Cheese and Potato Casserole

This creamy, cheesy casserole is the ultimate comfort food—layers of tender potatoes and sharp cheddar baked into bubbly perfection.

Ingredients:

• 2 lbs russet potatoes, peeled and thinly sliced (1/8-inch thick)
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp of the melted butter.
2. Arrange half the potato slices in the dish, overlapping slightly. Sprinkle with 1 tsp salt, 1/2 tsp black pepper, half the minced garlic, and 1 cup cheddar cheese. Repeat with remaining potatoes, garlic, and another 1 cup cheese.
3. Whisk together heavy cream, milk, and remaining 2 tbsp melted butter. Pour evenly over the potatoes.
4. Sprinkle paprika on top. Cover with foil and bake for 45 minutes. Uncover and bake 15–20 more minutes until golden and bubbling.

The magic here? The cream soaks into the potatoes as they bake, creating layers that are rich but not soggy—every forkful holds its shape.

Tip: Let it rest 10 minutes before serving for cleaner slices.

Cheddar Cheese and Spinach Stuffed Chicken

This juicy stuffed chicken is a weeknight hero—packed with melty cheddar and fresh spinach, it’s a crowd-pleaser without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup sharp cheddar cheese, shredded
• 2 tbsp cream cheese, softened
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. In a bowl, mix the spinach, cheddar cheese, cream cheese, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until combined.
2. Slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff each with 1/4 of the spinach-cheddar mixture, then secure with toothpicks.
3. Rub the chicken with olive oil, then sprinkle with the remaining 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Bake for 25 minutes until the chicken reaches 165°F internally and the filling is bubbly. Let rest 5 minutes before serving.

The cream cheese keeps the filling luxuriously creamy, while the smoked paprika adds a subtle smoky depth. Tip: For extra crispness, broil the stuffed chicken for 2–3 minutes at the end.

Cheddar Cheese and Apple Grilled Sandwich

This sweet-savory grilled sandwich combines sharp cheddar with crisp apples for a gooey, crunchy bite that’s perfect for lunch or a cozy snack.

Ingredients:

• 2 slices sourdough bread
• 1/2 cup shredded sharp cheddar cheese
• 1/4 medium apple (like Honeycrisp or Granny Smith), thinly sliced
• 1 tbsp unsalted butter, softened
• 1 tsp Dijon mustard
• 1/8 tsp ground black pepper

Instructions:

1. Spread 1 tsp Dijon mustard on one slice of bread, then layer shredded cheddar cheese, apple slices, and a sprinkle of 1/8 tsp black pepper. Top with the second bread slice.
2. Heat a skillet over medium-low heat. Spread 1/2 tbsp butter on the outer side of each bread slice.
3. Place the sandwich in the skillet and cook for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and the cheese melts.

The magic here? The apples stay crisp while the cheese turns irresistibly stretchy—a textural dream you’ll crave again and again.

Tip: For extra tang, swap Dijon for whole-grain mustard or add a drizzle of honey.

Cheddar Cheese and Garlic Pull-Apart Bread

This gooey, garlicky pull-apart bread is the ultimate crowd-pleaser—perfect for game day or cozy nights in!

Ingredients:

• 1 (16 oz) loaf unsliced sourdough or Italian bread
• 1/2 cup (1 stick) unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp kosher salt
• 2 cups shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the bread into 1-inch cubes without slicing all the way through (keep the base intact).
3. In a bowl, mix melted butter, minced garlic, parsley, and 1/2 tsp salt. Brush generously between every crevice of the bread.
4. Stuff shredded cheddar into the cuts, pressing gently to adhere. Wrap the loaf in foil, leaving the top exposed.
5. Bake for 15 minutes, then uncover and bake 5–7 more minutes until cheese is bubbly and edges are crisp. Serve warm.

The magic? Each pull reveals stretchy cheese and buttery garlic pockets—no dipping sauce needed!

Tip: For extra flavor, add a pinch of smoked paprika to the butter mixture.

Cheddar Cheese and Caramelized Onion Tart

This savory tart is the perfect balance of sweet caramelized onions and sharp cheddar, all nestled in a buttery, flaky crust—comfort food at its finest.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 1 large egg, beaten (for egg wash)

Instructions:

1. Caramelize the onions: Melt butter in a skillet over medium-low heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, for 25–30 minutes until deeply golden and soft. Remove from heat.
2. Prep the crust: Roll out puff pastry on a parchment-lined baking sheet. Fold edges inward by 1/2 inch to create a border. Prick the center with a fork.
3. Assemble: Spread caramelized onions evenly over the pastry, then sprinkle cheddar cheese on top. Brush the crust edges with beaten egg.
4. Bake: Bake at 400°F for 20–25 minutes until the crust is puffed and golden and the cheese is bubbly.

The magic here is in the contrast—silky onions against the crisp, cheesy crust makes every bite irresistible. Serve warm or at room temperature!

Tip: For extra richness, drizzle the tart with a little balsamic glaze after baking.

Cheddar Cheese and Ranch Dip

This crowd-pleasing dip combines sharp cheddar and tangy ranch for a flavor-packed snack that’s ready in minutes—perfect for game day or casual gatherings.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp ranch seasoning mix (or 2 tsp homemade blend)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tbsp chopped fresh chives (plus extra for garnish)

Instructions:

1. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth (about 1 minute).
2. Add sour cream, mayonnaise, ranch seasoning, garlic powder, and onion powder. Mix until fully combined.
3. Fold in shredded cheddar cheese and chopped chives with a spatula until evenly distributed.
4. Cover and refrigerate for at least 30 minutes to let flavors meld. Garnish with extra chives before serving.

The magic here? The ranch seasoning infuses every bite, while the cheddar adds a satisfying sharpness—no bland dips allowed! Serve with pretzels, veggies, or crispy potato wedges.

Tip: For a smoky twist, swap half the cheddar for smoked gouda and add a pinch of paprika.

Cheddar Cheese and Mushroom Risotto

This rich, cheesy risotto is comfort food at its finest—earthy mushrooms and sharp cheddar melt into every bite for a dish that feels indulgent yet totally doable on a weeknight.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and cook for 5–6 minutes until golden. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds. Stir in Arborio rice until lightly toasted, about 2 minutes.
3. Pour in white wine, scraping up any browned bits. Simmer until mostly absorbed. Add 1 cup broth, salt, and pepper, stirring frequently until liquid is absorbed. Repeat with remaining broth, adding 1/2 cup at a time (20–25 minutes total).
4. Off heat, fold in cheddar, Parmesan, and reserved mushrooms. Garnish with parsley.

The magic here? The cheddar melts into the rice without clumping, creating a velvety texture that’s impossible to resist.

Tip: For extra depth, swap 1/2 cup broth with truffle-infused stock.

Cheddar Cheese and Beef Enchiladas

These cheesy, saucy enchiladas are a crowd-pleaser—packed with savory beef, melty cheddar, and just the right amount of spice.

Ingredients

• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (10 oz) can red enchilada sauce
• 8 (6-inch) flour tortillas
• 2 cups shredded cheddar cheese, divided
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic, cumin, chili powder, salt, and pepper; cook for 30 seconds until fragrant.
2. Add ground beef, breaking it up with a spoon, and cook until browned (about 5 minutes). Drain excess fat.
3. Spread 1/4 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with beef mixture and 2 tbsp cheddar cheese, roll tightly, and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake for 20 minutes until bubbly and golden.
5. Garnish with fresh cilantro before serving.

The double dose of cheddar—inside and on top—makes every bite irresistibly gooey, while the enchilada sauce keeps everything perfectly saucy without being soggy.

Tip: For extra flavor, toast the tortillas lightly in a dry skillet before filling—it helps them hold up better in the sauce!

Cheddar Cheese and Pumpkin Soup

This rich, velvety soup blends sharp cheddar with sweet pumpkin for a cozy bowl that’s ready in under 30 minutes—comfort food at its easiest!

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15-oz) can pure pumpkin purée
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 tbsp maple syrup (optional)

Instructions:

1. Melt 2 tbsp unsalted butter in a pot over medium heat. Add the onion and cook for 5 minutes until soft, then stir in 2 cloves garlic, minced for 30 seconds until fragrant.
2. Whisk in the pumpkin purée, 2 cups chicken broth, 1 cup whole milk, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.
3. Reduce heat to low and gradually stir in 1 1/2 cups cheddar cheese until melted. For a touch of sweetness, add 1 tbsp maple syrup (if using). Blend with an immersion blender for extra silkiness, or leave it chunky.

The magic here? The smoky paprika and cumin deepen the pumpkin’s sweetness, while the cheddar adds a tangy punch—no bland soups allowed!

Tip: Garnish with extra shredded cheddar and crispy bacon bits for a salty crunch.

Cheddar Cheese and Sausage Breakfast Casserole

This hearty breakfast casserole is packed with savory sausage, melty cheddar, and a custardy egg base—perfect for feeding a crowd or meal prepping lazy weekends.

Ingredients:

• 1 lb breakfast sausage, casings removed
• 6 large eggs
• 1 1/2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cubed day-old bread (½-inch pieces)
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook sausage in a skillet over medium heat, breaking it into crumbles, until browned (5–7 minutes). Drain fat.
3. In a large bowl, whisk together eggs, milk, Dijon mustard, garlic powder, salt, and black pepper until smooth.
4. Layer bread in the baking dish. Top with cooked sausage and 1 cup of cheddar cheese. Pour egg mixture evenly over everything.
5. Press down gently to submerge bread. Sprinkle remaining ½ cup cheddar on top.
6. Bake 35–40 minutes until the center is set and edges are golden. Let rest 5 minutes, then garnish with chives.

The magic here? The bread soaks up the custardy eggs without turning soggy, giving every bite a fluffy texture. Serve with hot sauce for an extra kick!

Tip: For a make-ahead version, assemble the casserole (unbaked) and refrigerate overnight. Just add 5–10 minutes to the bake time.

Cheddar Cheese and Bacon Wrapped Asparagus

These crispy, cheesy bundles are the ultimate crowd-pleaser—perfect for appetizers or a fancy side dish that feels indulgent yet effortless.

Ingredients:

• 1 lb fresh asparagus, trimmed (about 20 spears)
• 8 slices thick-cut bacon, halved crosswise
• 4 oz sharp cheddar cheese, cut into 16 thin sticks
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss asparagus with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp black pepper until evenly coated.
3. Group 2-3 asparagus spears together, place a cheddar stick along the center, and wrap tightly with a half-slice of bacon. Repeat for all bundles.
4. Arrange seam-side down on the baking sheet. Bake for 20-25 minutes until bacon is crisp and cheese is melted.

The magic here? The cheddar melts into the asparagus while the bacon crisps up—no toothpicks needed, thanks to the snug wrap!

Tip: For extra caramelization, broil for 1-2 minutes at the end (watch closely!).

Cheddar Cheese and Chive Mashed Potatoes

These creamy, cheesy mashed potatoes get a fresh kick from chives—comfort food with just enough flair to steal the spotlight at any meal.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk, warmed
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup fresh chives, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. Return the potatoes to the pot and mash with 4 tbsp butter until smooth. Gradually stir in 1/2 cup warm milk until creamy.
3. Fold in 1 cup cheddar cheese, 1/4 cup chives, 1 tsp salt, and 1/2 tsp black pepper. Stir until the cheese melts and everything is evenly combined.

The sharp cheddar melts into velvety ribbons, while the chives add a subtle oniony brightness—no gravy required!

Tip: For extra-rich potatoes, swap the milk for half-and-half or a splash of heavy cream.

Cheddar Cheese and Pear Salad

This sweet-and-savory salad balances crisp pears, sharp cheddar, and a tangy dressing for a refreshing bite in every forkful.

Ingredients:

• 6 cups mixed baby greens
• 1 ripe but firm pear, thinly sliced
• 1 cup sharp cheddar cheese, cubed
• 1/4 cup chopped toasted pecans
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together the 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add the mixed greens and gently toss to coat evenly with the dressing.
3. Arrange the dressed greens on a platter, then layer with pear slices, cheddar cubes, and 1/4 cup toasted pecans.
4. Serve immediately to keep the pears crisp and the greens fresh.

The creamy cheddar and juicy pears play off the peppery greens and crunchy pecans—a combo that’s simple but feels special enough for a lunch centerpiece.

Tip: For extra depth, try swapping the cheddar for aged gouda or blue cheese.

Conclusion

With 20 irresistibly creamy cheddar cheese recipes, this roundup has something for every craving—from cozy mac and cheese to crispy-loaded potatoes. We hope you found a new favorite (or two)! Give these dishes a try, then let us know which ones you loved in the comments. Don’t forget to share this cheesy goodness with fellow foodies on Pinterest. Happy cooking!