cheddar

"Sandwich King" Jeff Mauro knows a thing or two about great cheeses. In particular, the Food Network star, who's partnered with Cracker Barrel Cheese, has a soft spot for cheddar, specifically domestic varieties. "We're turning out great cheese and beating a lot of imported cheeses," he said. "Go America, right?"

Since we're always on the hunt for affordable cheese plate ideas, a punchy sandwich, or great pairing ideas, we asked Jeff to share his cheese expertise. Here are his thoughts on all things cheddar.

• Showcase cheddar on a cheese plate: "Use a good, affordable cheese as the bulk, then indulge in the more expensive imported cheeses," Jeff advises. Cracker Barrel's version is just under $4.
• Splurge on a domestic aged cheddar: Jeff loves old cheddars, which are strong and slightly crunchy from salt and aged enzymes. "I have gotten an 18-year-old cheddar [from an Amish village] that cost me $24 for a small block. It is so indulgent."

Keep reading for more of Jeff's cheddar tips.

Got leftover roast chicken, but don't have time to make chicken enchiladas? Then throw together this scrumptious chicken sandwich. Layers of succulent chicken meat, mashed avocado, and melted cheese combine to make a simple but satisfying sandwich. The secret ingredient is a quick homemade Russian dressing; it provides a rich creaminess that ensures the sandwich isn't too dry. Although the recipe calls for whole-wheat bread, feel free to use whatever bread you have on hand, just be sure it's toasted! Learn the uncomplicated method after the jump.

After a mammoth grillfest, I'm always stuck with leftovers, and the last thing I want to do is make another run to the grocery store. Today, I plan on making a laid-back meal using items I already have on hand so that none of it goes to any waste. I'll prepare a dish I like to call cheesy beans and franks.

It's a cross between two comfort food faves: mac and cheese and cassoulet. Instead of carbohydrate-rich macaroni, I'm subbing in white beans and using frankfurters to ramp up the meaty flavor and texture. For a creative and fresh way to make the most of yesterday's leftovers, read more.

Happy Fourth of July! Hopefully, you're celebrating your freedom with a day spent outdoors amongst family and friends. Make food a central part of the celebration, but don't get so tied up at the grill that you're away from the conversation. Select a barbecue favorite like beef franks that are a treat yet also quick to prepare — then make the dish explode with flavor by stuffing the dogs with cheddar and then topping them with chipotle-marinated onions. Get the party started when you snag the recipe.

In my humble opinion, the grilled cheese sandwich is a perfect dish. It's comforting, nostalgic, delicious, warm, gooey, and crispy — all at the same time. There's only one ingredient that could take such a flawless sandwich to a whole new level: bacon. This recipe is the ideal midweek pick-me-up. Serve the sandwich with a mixed green salad and glass of white wine. Although the method has you griddle the bacon in a skillet, since the bacon grease is not used, I recommend baking the bacon in the oven.

To serve this crowd-pleasing sandwich to your family, get the recipe and read more

Planning an almost meatless feast or vegetarian meal this Thanksgiving? If you were fretting about a main course that can compete with the bird as the star of the supper, you can stop worrying; I've found one for you!

I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.

From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.

My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about. Al dente elbows of pasta, coated in creamy, sharp cheese sauce, topped with hot pepper sauce and crispy chicken.

It only occurred to me after sinking my teeth into the first bite that I could improve upon it even more by dotting the top with blue cheese crumbles and diced celery squares. That's why I can't wait to make it again! The epitome of indulgence, after the break.

I've said it once, and I'll say it again: Tex-Mex is one of my favorite cuisines of all time, my top dish pick being chili con queso with Ro-Tel. Naturally, when I came across a Tex-Mex mac and cheese with green chilies, I knew I had to make it.

The recipe comes from Robert Del Grande, one of the Lone Star State's best-known chefs and restaurateurs, and the roasted poblanos give the melted cheese dish an addictive kick. Want the recipe? Keep reading.