Leftover cheese? Unlikely — but here are some just-in-case ideas

Two words you don’t often hear together are “leftover” and “cheese.” While the concept is unfamiliar to most cheese lovers, there are times when you find yourself with odds and ends in the cheese drawer (everyone has one of those, right?). And while we’re not opposed to snacking while standing at the open refrigerator door, “leftover” cheeses can be put to more elevated purposes. The next time you find yourself with a little extra Gouda, Cheddar, Brie, Camembert, or Manchego, augment your dishes or create some flavorful specialties:

Mashed potatoes. You’d have to look pretty hard to find a cheese that won’t complement a batch of creamy mashed potatoes, but there are some choices that take the combo over the top. Grate or chop a Camembert-style or Gouda cheese and blend in while the potatoes are piping hot for a side dish that’s so rich and flavorful you’ll likely pass on the gravy.

Cheese straws. These classic appetizers look impressive, but you can take a shortcut and use puff pastry and whatever semi-firm to hard cheeses you feel like grating (we especially like Gouda). Keeping the dough chilled, spread it out, brush one half with melted butter, and sprinkle your cheese medley on top. Fold the plain side on top of the cheese mixture. Use a pizza cutter to cut long strips of the dough and twist them into spirals to capture the cheese. Brush with an egg wash and bake in a 400-degree oven until golden brown and puffy, about 15 minutes.

Cheese crisps. Want an even easier way to impress? Cheese crisps have one ingredient: whatever firm cheese you have a hankering for. Cheddar is classic here. You just place shredded or sliced cheese on a parchment-lined baking sheet in 1-½ inch portions, allowing an inch or two of space between. Bake in a 400-degree oven for about 6 minutes or until the cheese bubbles and turns slightly golden around the edges.

Mac and cheese. No matter how much cheese the recipe calls for, there’s always room for more. An ovensafe dish, some grated leftover cheese (soft, semi-firm, and hard all fit the bill), and a few minutes in a 350-degree oven make this popular classic even more of a hit.

English potted cheese. This is a rich, traditional dish that’s based on ratio rather than specific amounts, so it works great for leftovers. Two parts cheese (Cheddar is classic, but feel free to mix and match) to one part butter, salt and pepper, and an optional splash of sherry is all it takes to make this tasty spread. Shred or chop the cheese, then whiz it in the food processer, adding the room-temperature butter and other ingredients as you go. When it’s smooth, put it in a crock or ramekin, chill, and serve with your favorite crackers and fresh fruits.