5 Weeknight Dinners for People Who LOVE 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

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

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

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

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

• 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

• 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

• 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

• 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

• 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