Celebrate National Cheese Day with These Ooey, Gooey Recipes


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It’s the best day of the year! No, it’s not Christmas or the first day of summer break, but you’re getting warmer— it’s National Cheese Day! Celebrated annually on June 4th, this day is dedicated to cheese, cheesy recipes, and all you cheese lovers out there. Today, you can guiltlessly indulge in any kind of cheese you’d like, from baked brie served with fresh, crisp apples and crackers to hot, cheesy queso with plenty of tortilla chips for dipping.   

Though you can technically order a cheese plate via DoorDash, or pick up an extra-cheesy cheeseburger at your favorite fast food restaurant, we think it’s more fun to celebrate National Cheese Day by preparing a cheese-tastic dish for yourself and your loved ones. Without further ado, here are four amazing, over-the-top cheesy recipes for every set of taste buds, courtesy of uCribs! 

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Four Cheese Roasted Red Pepper Dip 

Craving cheese dip? You’re not alone – in fact, it’s safe to say that your pals at uCribs are always in the mood for this creamy snack food. Instead of whipping up your usual mixture of Velveeta cheese and canned tomatoes, spring for something a little spicier with this Four Cheese Roasted Red Pepper Dip. It’s got all the good stuff you’d expect in any cheese dip, but adds roasted red peppers and smoked paprika for an extra kick. Trust us, the taste is worth the tiny bit of extra effort! 


  • 2 roasted red peppers, diced 
  • 1 teaspoon smoked paprika 
  • 4 ounces cream cheese, room temperature 
  • 1 cup Manchego cheese, shredded 
  • 1/2 cup Parmesan cheese, shredded 
  • 1 cup mozzarella, shredded 
  • Pepper, to taste 


  1. Combine all ingredients in a large mixing bowl. Transfer to a baking dish. 
  2. Bake dip at 350 degrees Fahrenheit, until golden brown on top and bubbling on the sides. This will take about 20-30 minutes. 
  3. Serve hot with chips or vegetables. 


Cheesy Hashbrown Casserole 

Try as you might to make every breakfast dish a healthy one, some days call for an indulgent, ultra-cheesy meal that will give you something to smile about first thing in the morning. That’s where this Cheesy Hashbrown Casserole comes into play Made with simple, pantry and freezer-friendly ingredients, this casserole is one dish that tastes like something your favorite brunch spot would serve – yet, you can make this recipe for the whole household without spending more than 10 dollars! Try it for yourself when you follow these simple, step-by-step instructions. 


  • 6 tablespoons unsalted butter, melted 
  • 2 teaspoons kosher salt 
  • 1 teaspoon ground black pepper 
  • 1 large white or yellow onion, finely chopped 
  • 1 can (10.5 ounce) cream of chicken condensed soup 
  • 16 ounces freshly grated Colby Jack cheese 
  • 1 pound frozen shredded hash browns, thawed 


  1. Preheat oven to 375 degrees Fahrenheit. 
  2. Spray a 3-quart casserole dish with cooking spray. 
  3. In a very large bowl, stir together butter, salt, pepper, onion, cream of chicken soup, and cheese. Gently toss the hashbrowns in the mixture until everything is coated evenly. 
  4. Bake uncovered for 35-40 minutes or until mixture is bubbly and cooked through. 
  5. To get a nice crust on top, place the casserole under a broiler for 5 minutes. Watch it carefully to ensure that it doesn’t burn!  


Spinach Artichoke Macaroni and Cheese  

Is it just us, or is the Spinach and Artichoke Dip the first go-to finger food at every tailgate party and the preferred appetizer at your favorite restaurant? No doubt about it, there’s something special about the salty, tangy, and creamy concoction, known as none other than Spinach and Artichoke Dip. That’s why we’re super pumped to present this recipe for Spinach Artichoke Macaroni and Cheese. Wondering what it tastes like? Think traditional mac and cheese with a huge bowl of everyone’s favorite dip thrown in. Yum!  


  • 2 cups macaroni 
  • 1/2 cup chopped artichokes 
  • 1/2 cup chopped and packed fresh spinach 
  • 1/2 cup chopped onion 
  • 3 large cloves of garlic 
  • 8 ounces cream cheese, softened 
  • 1/4 cup Parmesan cheese  
  • 1 cup shredded mozzarella cheese (plus 1 additional cup for the top)
  • 1 cup shredded Swiss cheese 
  • 1 teaspoon garlic salt 
  • 1/4 teaspoon pepper 
  • 2 tablespoons cornstarch 
  • 1 cup half and halfheavy cream or milk 


  1. Grease a casserole dish and preheat the oven to 400 degrees Fahrenheit. 
  2. Cook pasta according to package directions and drain.  
  3. Combine all of the ingredients in a large bowl, leaving out the 1 additional cup of mozzarella and the half and half. Add to the cooked and drained pasta. Stir until well combined – make sure the cream cheese is melted! Then, add the half and half.  
  4. Pour entire mixture into greased casserole dish and top with the remaining cheese. Bake for about 30 minutes. Remove from oven and serve hot.  


Extra Cheesy Grilled Cheese Sandwich 

Summer break (or self-isolation) means that you’ve probably been spending way more time at home than usual. For that reason, you’ve may be solely responsible for cooking most of your own meals, instead of grabbing lunch or dinner with your friends. When you need a delicious lunch that only takes about 10 minutes from start to finish, rely upon this super-easy, Extra Cheesy Grilled Cheese Sandwich. And, did we mention how delicious this sandwich is paired with a cup of tomato soup?  


  • 1 tablespoon butter, softened 
  • 1 teaspoon grated Parmesan cheese 
  • 2 brioche bread slices 
  • 1 (3/4-oz.) provolone cheese slice 
  • 1 (3/4-oz.) mozzarella cheese slice 


  1. Stir together butter and Parmesan cheese in a small bowl. 
  2. Spread ½ tablespoon butter mixture on 1 side of each bread slice. Place 1 bread slice, buttered side down, on wax paper. Top with provolone and mozzarella cheeses. 
  3. Then, top with remaining bread slices, buttered sides up. 
  4. Cook sandwich on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is perfectly melted. 

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Amelia Woolard is a graduate of Millsaps College, where she earned a bachelor’s degree in Communications Studies and an Art History minor. A native of Jackson, Mississippi, Amelia moved to New Orleans in 2014 to begin her career in marketing and design. She is particularly interested in the intersection of art and language, and enjoys projects that merge the two fields. Amelia is an avid yet critical pop culture consumer and a loving mother to her cat Faulkner.

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