Oh boy, cheese is my absolute favorite food! There are definitely dishes where cheese is a necessary enhancement, but things where cheese is the star...
1. Cheese & Crackers/Charcuterie- The very first thing I envisioned was sitting down with some brie or camembert and whatever cracker or toast points fit my cravings for the day. The Big Board at Wine Bar George is the first thing that popped into my mind for charcuterie. In college, my freshman year roommate and I would sit down many nights over a block of Monterey Jack, a box of Triscuits, and some spicy V8.
2. Mac & Cheese- Apparently, I make some killer mac & cheese. I will say that bronze cut pasta makes a difference, but the star of the show is the cheese. If I'm lazy or strapped for time, I do a 1-pot mac where I just melt in my variety of cheeses with heavy cream. If I've got more time, I make a roux and develop it into a cheese sauce. I still will mix in extra cheese at the end because it enhances the gooeyness factor and can help make the flavors pop a bit more. If I made a larger batch of cheese sauce and have enough leftover cheese, it goes into a Pyrex casserole dish to bake. At the end, I will add a layer of cheese to the top and broil it for a few minutes to give it that crispy top. If I want to get fancy and incorporate seafood, adding some white wine and maybe shallots to the sauce to work better with the seafood notes.
3. Pizza- I really went back and forth on this one, but I thought back to the years that I went dairy free (and gluten free) and the non-dairy cheese alternatives are just a big fat no for me. They were good enough to stop the cravings, but things like pizza just aren't the same without real cheese. In fact, I usually have extra cheese on my pizzas.
Honorable mention- I still question if it's really cheese, but Rico's...the stuff that usually ends up on nachos, is one of my most favorite things. Of the "cheese food" products, I never loved Kraft singles because my grandmother spoiled us with deli sliced American (partly because I had an allergy to the dye in Kraft as a young kid- grew out of it), Velveeta has always had too much unnatural tanginess to me, and the novelty of spray cheese wears off pretty quickly. Still, there's something about that canned or bagged liquid cheese that's magic!
When we were at SU, you could still see the Saltine Warrior at the very top of one of the buildings on Marshall St.!
It's National Poutine Day & National Cheese Fondue Day! 
Pizza!! 
