Cheese recipe collection

This tantalizing and succulent dish is the perfect dinner to enjoy with friends. Goes great with a glass of white wine!

Lunch-box handwiches are ham and Swiss cheese pockets baked in bread dough until golden. Freezer-friendly and great warm or cold for school and work lunches.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Bay scallop stew layers tender bay scallops over diced fennel, potato, and green beans in a saffron-fish broth scented with basil, dill, and tarragon. French Provençal seafood supper.

Lyons spaghetti is a baked beef and macaroni casserole layered with tomatoes, fresh mushrooms, green peppers, and American cheese. Old-school church potluck food, the kind that feeds a crowd without fuss.

Baked mac and cheese with tomato sauce, sharp cheddar, and chicken broth soaked into the noodles before baking. A Southern-style casserole with no cream sauce needed.

Macaroni and cheese with cheddar crumbs builds a classic mustard-spiked cheddar bechamel over elbows, then crowns it with buttered fresh breadcrumbs and more cheddar before baking.

Baked macaroni and cheese with canned tomatoes, basil, mustard, and a crunchy cornflake topping. A simple, small-batch casserole for two with a bubbly, golden crust.

Whole wheat macaroni baked with broccoli in a tangy blue cheese and yogurt sauce. Mustard adds a sharp kick to this hearty, wholesome pasta bake.

Baked macaroni and cheese with canned tomatoes, basil, and mustard topped with crunchy cornflake crumbs. A simple two-serving vegetarian casserole that's diabetic-friendly.

Macaroni and cheese baked into firm, sliceable squares with eggs, breadcrumbs, and a quick herbed tomato sauce. A retro pantry dinner that actually holds its shape on the plate.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Manicotti Florentine stuffed with ricotta, mozzarella, parmesan, and spinach, baked in marinara sauce. A vegetarian Italian pasta bake with a three-cheese filling and fresh basil.

Four-cheese manicotti stuffed with ricotta, mozzarella, Romano, Parmesan, and walnuts, baked in a mushroom bechamel sauce until golden and bubbly. A rich vegetarian pasta bake.

Maple glazed pork chops grilled with a crosshatch sear, finished in the oven, and served over sharp cheddar whipped potatoes with whiskey buttered applesauce and tarragon-tossed carrots.

Marble cheesecake with swirled vanilla and cocoa batters on a chocolate crumb crust. Baked with a slow cool-down method for a creamy, crack-free finish every time.