Co-op Blog

15 Cheesy, Drool-Worthy Cheddar Cheese Recipes

Shredded, cubed, melted, and sliced, cheddar cheese is super versatile and definitely a pantry staple worth having on hand.

Whether you prefer a medium cheese or something sharper, cheddar can be used in everything from pasta and soup to baked goods and breakfast food.

So with that said, we’ve put together a list of some of our favorite cheddar cheese recipes to enjoy all year long.

Cheddar-Tabasco Drop Biscuits

cheddar biscuit

Drop biscuits are essentially an easier, less fussy version of layered biscuits, and here, tabasco is added for a spicy kick.

Pair them with scrambled eggs and some of our housemade sausage for a delicious weekend breakfast.


  • 1 cup unbleached flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 2 ounces sharp cheddar cheese, shredded
  • 2 tablespoons minced chives
  • 1 cup buttermilk
  • 4 shakes of Tabasco sauce, more if you like it spicy


  1. Preheat the oven to 425 degrees F. Line a large baking sheet, preferably an air-bake pan, with parchment paper.  In a large bowl, combine the unbleached and white wheat flours, baking powder, baking soda and salt. Coarsely grate the cold butter into the flour mixture, tossing to coat with flour. Grate in the cheese and toss. Add the minced chives and toss to mix.
  2. Quickly stir in the buttermilk, and when nearly mixed, sprinkle Tabasco over the dough, and press the dough into a mass, so there will be specks of Tabasco swirled in the dough.
  3. Use a 1/4-cup measure, and scoop scant 1/4-cup portions of dough, then drop them on the pan, leaving two inches of space between the biscuits. Dampen your palms and flatten the dough portions slightly to about ¾-inch thick.
  4. Bake for 15 minutes, until the biscuits are golden and the bottoms are browned. Serve hot.

Recipe and photo adapted from Welcome to the Table

Cheddar and Ale Soup

cheddar ale soup

Swing by our beer aisle and pick up your favorite pale ale or lager and toss some of it into this soup!

Topped with chives and bacon, this soup is rich and creamy and ideal for a cooler day.


  • 1 stick butter
  • 2 cups finely chopped onion
  • 1/2 cup all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups chicken broth
  • 12 ounces pale ale or lager
  • 1 cup milk
  • 3 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 1/4 cup chopped chives
  • 2 slices cooked bacon, crumbled (optional)


  1. In a large soup pot over medium heat, melt butter. Add onion and sauté until tender but not brown, about 10 minutes. Sprinkle the flour over the contents of the pan and stir in with a wooden spoon or heat-safe spatula to make sure there are no lumps. Stir over medium heat for a couple of minutes to cook the flour. Stir in the Dijon, then gradually whisk in the chicken broth, beer and milk. Stir frequently until the mixture starts to bubble and thicken, about 5 minutes.
  2. Whisk in the cheese and salt and continue whisking until the cheese is melted and smooth. Remove from heat.
  3. Serve in bowls, topped with chives and bacon, if using.

Recipe and photo adapted from Welcome to the Table

Jalapeno Cheddar Cheese Bites

jalapeno cheddar cheese bites

Cheese bites are easy to make appetizers that can be prepped ahead of time and tossed in the fridge until your guests arrive.

Turn these cheese bites into “lollipops” by adding pretzel sticks!


  • 4 ounces cream cheese, softened
  • 1 teaspoon minced garlic
  • Pinch of salt
  • 4 ounces cheddar cheese, shredded
  • 2 tablespoons seeded and minced jalapeño pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon minced cilantro
  • 1/2 cup finely-crushed corn tortilla chips


  1. In a food processor, blend the cream cheese, garlic and salt until smooth. Transfer cream cheese mixture to a bowl and stir in the cheddar cheese, jalapeño, cumin, paprika, and cilantro until evenly distributed. Line a plate or pan with parchment paper.
  2. Roll the cheese mixture into 1-inch balls and set on the parchment paper. Then, roll each ball in the crushed tortilla chips and return to plate or pan.
  3. Place the cheese balls in the refrigerator to firm. Serve with tortilla chips or crostini.

Recipe and photo adapted from Welcome to the Table

Broccoli Cheddar Frittata

cheddar broccoli frittata

One of the best ways to enjoy cheesy goodness is in a breakfast frittata!

Here, cheddar cheese is combined with lightly beaten eggs, broccoli, bell pepper, onions, and a variety of spices, to create a simple frittata that’s versatile enough to be enjoyed warm or cold.


  • 1 tablespoon extra virgin olive oil
  • 3/4 cup chopped onion
  • 2 cups broccoli florets, packed
  • 1/2 cup red bell pepper, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 9 large eggs, lightly beaten
  • 2 ounces sharp cheddar cheese, grated


  1. Preheat oven to 375 degrees F. Coat a pie pan with a teaspoon of the oil, then pour the remaining oil in a large sauté pan. Put the pan over high heat. Add onion and bell pepper, and when it sizzles, reduce heat to medium. Sauté until tender, then add the broccoli. Stir and cook for just a minute, the broccoli will be crisp-tender. Add the thyme, salt and hot sauce and stir. Remove from heat, and set aside.
  2. In a medium bowl, whisk the eggs. Stir in the sautéed mixture, and half the grated cheese and transfer to the pie pan. Top with the remaining cheese. Bake for 30 minutes, or until golden and puffed. Serve warm, or chilled.

Recipe and photo adapted from Welcome to the Table

Cheesy Bay Pull-Apart Bread

cheesy pull apart bread

Cheesy, carby, and full of lots of herby flavors, there isn’t much more you’d want from a piece of pull-apart bread.

The homemade dough is cut into strips to allow for the pieces to easily pull apart.

Though this recipe calls for pre-shredded cheese, we recommend taking the time to grate it yourself for an even fresher cheddar flavor.

Find the full recipe at Tillamook

Bacon and Cheddar Macaroni & Cheese

bacon macaorni cheese

Mac and cheese is pretty darn tasty all by itself, but adding in some of our housemade bacon is the cherry on top.

This recipe calls for a simple cheddar cheese and heavy cream base, and sour cream and chives are added as a garnish for a cooling element.

If you wanted to make this dish a little healthier, consider adding in some steamed broccoli!

Find the full recipe at Fine Cooking

Summer Garden Strata with Chicken Sausage

summer garden strata

If you’ve had a successful gardening season, celebrate that achievement with this summer garden strata!

Cheddar cheese and chicken sausage add calcium and protein to the dish, while garden-fresh rosemary and thyme add an herby flavor.

The beauty of this dish is you can incorporate whatever veggies you have growing in your garden as an addition or substitution to the tomatoes and zucchini. Top this strata off with your favorite hot sauce or homemade salsa.

Find the full recipe at Edible Seattle

Roasted Corn Cheese Dip

roasted corn cheese dip

If you like corn and cheese, this dip is definitely for you.

With just 4 simple ingredients, this dip is easy to toss together for a last-minute appetizer.

Serve this queso fundido inspired cheese dip with a toasted baguette or tortilla chips.

Find the full recipe at EatingWell

Broccoli Cheddar Soup With Cheesy Croutons

broccoli cheddar soup

Cheese brings out the best in every vegetable, but it really works wonders on broccoli.

Here, broccoli and cheddar are combined into a delectably creamy soup that’s surprisingly light and bright.

Make your own homemade cheesy croutons with this recipe, or mix in some cheddar crisps.

Find the full recipe at Bon Appetit

Herby Everything Cheddar Swirl Buns

herby swirled cheddar buns

If you’re a fan of garlic bread, cheddar biscuits, or ham and cheese croissants, you’re bound to like these herby swirled cheddar buns.

Along with lots of cheese, these buns have pesto, everything bagel seasoning, crushed red pepper flakes, and thyme, so they’re definitely not short on flavor.

Serve these as a mid-morning snack, or alongside a big holiday brunch.

Find the full recipe at Half Baked Harvest

Stovetop Mac and Cheese

stovetop mac and cheese

Here is an alternative mac and cheese recipe that includes medium cheddar, muenster, and fontina cheese.

Mustard powder and cayenne add an extra level of flavor that enhances all the cheesiness that’s going on.

Enjoy this mac and cheese all on its own, or serve it at your next backyard BBQ as a side dish.

Find the full recipe at Bon Appetit

Cheddar Pierogies with Caramelized Onions and Bacon

cheddar pierogies

Cheesy, salty, and melt in your mouth delicious, these pierogies are a great way to celebrate your love for cheese!

Crispy caramelized onions and bacon add a nice textural balance for the soft pierogies, while a dollop of sour cream adds a nice, cool finish.

Make this meal a family affair by creating a pierogi assembly line of sorts!

Find the full recipe at Half Baked Harvest

Potato, Bacon, and Cheddar Tart

potato bacon tart

Crispy, crunchy, and layered with cheesy and bacony goodness, this potato tart is just as mouth-watering as it looks in the photo.

The key is to make sure and use thin-cut bacon rather than thick to ensure a crisp, crunch crust.

A dollop of sour cream and chopped chives would be an excellent topping for this tart!

Find the full recipe at Food & Wine

Cheddar and Sausage Waffles

cheddar sausage waffles

If you’ve only every tried sweet waffles, you should try giving savory ones a shot!

Here, chicken apple sausage, cheddar, and common waffle ingredients are combined to create this thick and incredibly filling meal.

Drizzle your favorite maple syrup on top for a sweet and savory combo.

Find the full recipe at Fine Cooking

Cheddar and Egg Grits

cheddar egg grits

If you enjoy scrambled eggs but want to try them with a bit of a different texture, check out this cheddar and egg grit recipe.

Serve your grits alongside your favorite breakfast foods.

Find the full recipe at Martha Stewart

By: Leigha

LeighaLeigha is the Marketing Assistant at the Skagit Valley Food Co-op.