Cheddar

This homemade mac and cheese is our Platonic ideal: It is deeply cheesy and creamy and has a crunchy crust. Plus, it doubles easily for a crowd.

Consider these chicken tikka kebab–inspired burgers oozing with cheese the only burger you’ll want to enjoy all summer.

Creamy-cheesy broccoli become a charred wonder in this vegetarian side you’ll be taking to all your summer gatherings.

Juicy sweet peaches are leveled up with chili crisp and vinegar, becoming the star ingredient in this summer sandwich that’s sure to be your next picnic MVP.

When is a hamburger a sandwich? When it’s stacked with a fried egg, pickled red onions, and special sauce, between two buttered pieces of white bread.

Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.

Potatoes covered in cheese is never a bad thing.

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

These crunchy, cheesy fried rice balls are the perfect snack for any time of day, and they come together in less than half an hour.

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

The love child of French onion soup and French onion dip. Need we say more?

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Melty cheese and tangy, crunchy kimchi are a match made in heaven.

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

These light and eggy cheese puffs are channeling your favorite bar snack.

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.

Don’t rush the cooking process on this one. Moderate heat allows the cheese inside to fully melt without burning the outsides.

Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens.