What to Eat This Week – Grilled Cheese & More!

There are a lot of wonderful things about April. Birds singing, crocuses and daffodils blooming, baby ducks waddling around ponds…it’s a veritable overload of happy sighing and contented smiling.
It should come as no surprise, then, that April is also GRILLED CHEESE MONTH! Because when it rains wonderful things, it pours. And yes, please, pour on the grilled cheese glory. For #WhatToEatThisWeek we’re throwing a few of our favorite cheesy creations on the menu, because 1) grilled cheese is a gloriously quick and easy dinner option and 2) ain’t nobody grilling cheese like Cabot.
The best grilled cheese needs good cheese first and foremost. So pick out a few of your favorite flavors or ages at the store this weekend. With these recipes, any cheddar you choose will work.


Chili and Cheddar Cornbread, anyone? This cornbread recipe calls for Sharp Cheddar, but you can go extreme with Habanero Cheddar or sharp with Seriously Sharp – really, the basic cornbread recipe will accommodate your favorite cheddar variety.
Hearty & Spicy Chili


1 Pound of Ground Beef
1 cup chopped white onion
3 cloves garlic, minced
1 cup finely diced red bell pepper
1 15.5 ounce can of rinsed and drained kidney beans
2 15.5 ounce cans of diced tomatoes
1 tablespoon tomato paste
2 tablespoons Simply Organic Chili Powder
2 teaspoons Simply Organic Ground Cumin
1 teaspoon Simply Organic Garlic Powder
1 teaspoon Simply Organic Red Chili Pepper Flakes*
Salt and ground black pepper to taste

Cabot Cheddar Corn Bread


1 1/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cup stone-ground yellow corn meal
4 teaspoons baking powder
1/2 teaspoon salt
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
1 cup milk
1 large egg
4 tablespoons Cabot Salted Butter, melted
1 tablespoon vegetable oil


Taco Tuesday – in Cheddar Lace Crisp Taco Shells? #GameChanger. This calls for Farmhouse Reserve – which is a great choice – but if you bring home a bar of Chipotle, or some Alpine Cheddar – you can’t go wrong!
Cheddar Lace Crisp Taco Shells


6 ounces Cabot Farmhouse Reserve Cheddar, grated (about 1 ½ cups)
2 tablespoons yellow cornmeal
1 tablespoon olive oil


There is a grilled cheese for every occasion, even #WineWednesday. Make it a complete meal with any of these great recipes: Grilled Cheese Florentine
Grilled Cheese Florentine


3 teaspoons extra-virgin olive oil, divided
2 cloves garlic, finely chopped
3 cups baby spinach, clean
1 pinch salt
4 slices hearty Italian bread
2 ounces Cabot Tomato Basil Cheddar, shredded (about 1/2 cup)
1 tablespoon Cabot Unsalted Butter


With a good basic mac and cheese recipe, you can sub whatever cheddar floats your boat – and when it comes to a busy weeknight, Stovetop Mac means one pot, easy clean up, and faster onto plates.
Stovetop Macaroni & Cheese Recipe


Salt for pasta water plus ¼ teaspoon, divided
13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
2 tablespoons Cabot Unsalted Butter
1 shallot, minced
2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
1 ½ cups fat-free milk
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon pepper, white if desired
6 ounces Cabot Extra Sharp Cheddar, shredded (about 1 ½ cups)


Mushroom & Cheddar Risotto is so worth the effort it takes to make, and will be perfected by the contents of your cheese drawer. 

Mushroom & Cabot Cheddar Risotto


1 medium onion, sliced
2 teaspoons olive oil
1/4 teaspoon sugar
2 tablespoons Cabot Salted Butter
2 shallots, minced
3 cloves garlic, minced
8 ounces cremini or button mushrooms, sliced
2 cups Arborio rice
1/4 cup white wine
6-7 cups hot chicken stock
4 ounces Cabot Seriously Sharp Cheddar or Cabot 3 Year Cheddar grated (about 1 cup)
3 tablespoons chopped fresh herbs, such as thyme and oregano
8 ounces grilled or sautéed chicken, cut into julienne
8 ounces fresh spinach, grilled or sautéed until wilted


Sometimes you just gotta get back to basics. Pair our Classic Grilled Cheese, with cheese of your choice, with something light, bright, and delicious, like this Beet & Orange Salad.
Classic Grilled Cheese


2 tablespoons Cabot Salted Butter, softened
8 slices of your favorite bread
Salt and ground black pepper to taste (optional)
6 ounces Cabot Sharp Cheddar, thinly sliced

Beet & Orange Salad with Cheddar


3 medium beets, trimmed
3 oranges
1 small clove garlic, smashed and peeled and roughly chopped
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
¾ teaspoon salt plus more to taste
2 hearts of Romaine, chopped, washed and spun dry
6 cups mixed greens, loosely packed
½ small head radicchio, chopped, washed and spun dry
4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks
½ cup spiced nuts, purchased or home-made

Grilled Cheese & More!

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.


Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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