Here are a few comforting ways to celebrate one of summer’s cheesiest food holidays! National Mac and Cheese Day returns on July 14, making it the perfect excuse to revisit a classic while giving it a fresh twist with standout cheeses.
This roundup features two recipes that take comfort food in different directions. Isle of Man Cheddar Jalapeño brings bold flavor and a touch of heat to crispy mac and cheese bites, while the rich, creamy character of Fromager d’Affinois Truffles transforms cheesy potato nachos into an indulgent shareable dish. Whether you’re planning a party snack, summer get-together, or simply looking for a new way to celebrate the occasion, these recipes put cheese front and center.
Mac & Cheese Bites
Ingredients
- 8 oz (225 g) elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup (240 ml) milk
- 6 oz (170 g) grated Isle of Man Mature Cheddar Jalapeño
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 1 large egg
- 1 cup panko breadcrumbs
- Cooking spray or oil
Directions
- Cook macaroni until just al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook until slightly thickened, about 3-4 minutes. Stir in the grated cheese until melted. Add garlic powder, salt, and pepper. Mix in the cooked macaroni.
- Transfer the mac and cheese to a shallow dish. Refrigerate for at least 2 hours, or until firm.
- Scoop and roll into golf-ball sized portions. Place on a tray and freeze for 20-30 minutes to make handling easier. Beat the egg in a bowl then dip each mac and cheese ball in the egg. Roll in panko breadcrumbs until fully coated.
- Cooking: For Air Fryer (recommended): Preheat to 390 °F (200 °C). Spray bites lightly with oil. Air fry for 8-10 minutes until golden and crisp.
- For Oven: Bake at 425 °F (220 °C) for 15-18 minutes. For Deep Fry: Fry at 350 °F (175 °C) for 2-3 minutes until golden brown.
Cheesy Potato Nachos
Ingredients
- 1 russet potato
- 5-8 oz of Fromager d’Affinois Truffle cheese
- 1/2 sweet onion
- 3 slices of prosciutto
- 1/2 tbsp Hot honey
- Arugula to garnish
Directions
- Preheat oven to 375 °F. Wash and dry potato then slice into skinny rounds. Toss potato slices in 1-2 tbsp of olive oil with paprika, garlic powder, onion, and salt/pepper, about 1-2 tsp of each.
- Arrange flat on a baking sheet. Pro tip: do not add foil, the potatoes won’t get as crispy.
- Bake for 20 minutes on the first side then flip for another 15 minutes on the other side.
- Thinly slice your onion and caramelize on the stove in olive oil on low-medium heat with a pinch of salt until golden brown, about 20-30 minutes.
- Place slices of prosciutto in the oven on a separate sheet pan (again with no foil) for about 15 minutes or until nice and crispy.
- Slice the Fromager d’Affinois Truffle cheese into thin pieces.
- Once out of the oven, arrange potato slices in a single layer at the bottom of a cast iron skillet or oven safe serving dish. Then layer on slices of cheese and onions.
- Broil on high for about 5 minutes or until cheese is melted. Top with crumbled crispy prosciutto, fresh arugula and a drizzle of hot honey, enjoy!