5 Weeknight Dinners for People Who LOVE Cheese
Monday: "6 Cheese Under" Mac 'n' Cheese
Start the week on a high note. Gruyere, fontina, Monterey jack, American, cheddar, and Parmesan cheeses combine in this super cheesy mac dish. Kids and adults will fight for the last bite.
Recipe: Try our "6 Cheese Under" Mac 'n' Cheese
Tuesday: Creamy Beet & Goat Cheese Risotto
Beets are full of nutrients (folate, potassium, and manganese, to name a few), low in calories, and rich in color. Goat cheese just tastes really, really good. Together, the two make for a healthful, colorful, flavorful risotto you won't be able to stop eating.
Recipe: Try our Creamy Beet & Goat Cheese Risotto
Wednesday: Grilled Brie-Stuffed Burgers with Bacon
These Juicy Lucys aren't filled with your everyday cheddar; bite inside for a mouthful of melty brie in the middle of the patty. Naturally, we added bacon to complete this burger perfection.
Recipe: Try our Grilled Brie-Stuffed Burgers with Bacon
Thursday: Cheesy Chicken Bake
Three great things about this dish: 1) It's topped with a melty layer of fontina; 2) It's got chicken and vegetables, so it checks the nutrition bases; and 3) It's on your table in 30 minutes. Winner winner, cheesy chicken dinner!
Recipe: Try our Cheesy Chicken Bake
Friday: Three-Cheese Arugula Pizza
Mozzarella and Parmesan are pretty standard pizza toppings, but once you've tasted a pizza with creamy ricotta in the mix, you'll never go back. A couple handfuls of cherry tomatoes and some leafy greens on top help you get your veggies in a delicious way.
Recipe: Try our Three-Cheese Arugula Pizza
Shopping List
For the "6 cheese under" mac 'n' cheese:
- 5 cups milk
- 5 tbsp. butter
- 1/2 cup flour
- 1 1/2 cups grated Gruyere
- 3 oz. fontina
- 1/2 cup grated Monterey jack
- 2 sliced American cheese
- 3 1/2 cups grated sharp yellow cheddar
- 1/2 tsp. mustard powder
- 1/4 tbsp. ground nutmeg
- Salt and pepper
- 1 lb. macaroni
- 1/2 cup grated Parmesan
For the creamy beet & goat cheese risotto:
- 1 1/2 cups arborio rice
- 1 onion
- 3 tbsp. butter
- 5 cups chicken stock
- 1 large beet
- 8 oz. soft goat cheese
- Torn fresh mint
For the grilled brie-stuffed burgers with bacon:
- 8 slices bacon
- 1 lb. lean ground beef
- 6 oz. brie
- EVOO, for brushing
- Salt and pepper
- 4 hamburger buns
- Mayonnaise, tomato and lettuce, for serving
For the cheesy chicken bake:
- 1 1/2 lb. tomatoes
- 1 small onion
- 1/2 cup chopped parsley
- 3 cloves garlic, chopped
- 2 tbsp. EVOO
- 4 6 oz. boneless
- 1 cup grated fontina
For the three-cheese arugula pizza:
- 1 1/2 lb. refrigerated or frozen whole-wheat pizza dough
- 1/2 cup part-skim ricotta cheese
- 1/4 tsp. crushed red pepper
- 2/3 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan
- 4 large cloves garlic
- 30 cherry tomatoes
- 1 1/2 cups arugula
- 1 tbsp. EVOO