american cheese

This fancy mac and cheese recipe is made with gruyere and fontina cheese for an elevated flavor profile that’s both refined and sophisticated. Topped with toasted garlic cornflakes, this gourmet macaroni and cheese is made in a single pan and requires no baking or draining.

Fancy Mac and Cheese

water

macaroni, penne or cavatappi pasta

unsalted butter (divided)

salt

black pepper

milk

cream cheese

gruyere cheese (grated)

fontina cheese (grated)

cheddar cheese (grated)

corn flakes (slightly crushed)

garlic powder

parsley (chopped)

black truffle oil (optional)

Bring a large stockpot filled with 5 cups of water to a boil. Once boiling, add the pasta and cook 8-10 minutes, or until al dente. If the pasta start looking dry, add another 1/4 cup of water, if needed.While the pasta cooks, melt 2 tablespoons of butter over medium heat in a skillet. Once melted, add the crushed cornflakes and garlic powder. Toss the cornflakes in the melted butter and toast until they’re golden and fragrant. Remove from heat.When pasta is ready, DO NOT DRAIN. The remaining pasta water will help thicken the cheese sauce. Reduce the heat to low and then, to the pasta, add the remaining 4 tablespoons of butter and the cubed cream cheese. Stir until melted and creamy. Then add the milk, salt and pepper and mix until incorporated.Remove the pot from the heat and gradually stir in the gruyere, fontina and cheddar cheese a half cup at a time. Mix until each addition is melted and a smooth before adding the next. If the sauce is thicker than your care for, add a few tablespoons of milk to thin the sauce to the desired consistency.Finally, top with the toasted garlic cornflakes and chopped fresh parsley. Drizzle lightly with truffle oil, if desired. Serve immediately.

In the world of cheaty foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it: Cheese is delicious, and not every single lunch has to be virtuous. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. My goal here was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli.

Broccoli Cheese Soup Recipe

(700 grams) broccoli

(30 milliliters) vegetable oil

salt and black pepper

unsalted butter

medium onion, sliced (about 6 ounces; 170 grams)

carrot,

garlic,

(475 milliliters) water, chicken stock

(700 milliliters) whole milk

russet potato, peeled and sliced (about 4 ounces; 120 grams)

(340 grams) sharp cheddar cheese, grated (see note)

(3 grams) mustard powder

hot sauce,

Separate broccoli into florets and stems. Cut florets into bite-size pieces and set aside. Roughly chop stems and reserve separately.

Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.

Return Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add water or chicken stock, milk, and potato and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potato are completely tender, about 30 minutes.

In a large bowl, toss both cheeses together along with mustard powder. Using an immersion blender or working in batches with a countertop blender, blend soup, adding cheese a handful at a time, until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with blender a few more times until a few pieces are broken down, but most bite-size pieces remain. Serve immediately.

This Minneapolis staple is smart and simple: Sealing a slice of cheese inside two thin burger patties allows the burger to develop a serious char while the inside stays moist thanks to its molten core. There’s debate over whether the burger originated at <a href="https://www.5-8club.com/">5-8 Club</a> or <a href="http://mattsbar.com/">Matt’s Bar</a>; both have drawn locals and tourists alike since the 1950s. The Juicy Lucy method takes some practice — you’ll need to make sure the edges of the stacked patties are properly sealed so that the melted cheese gushes out with every bite instead of making a mess in the skillet — but the results far outweigh the challenge. Because the ingredient list is short (an unassuming bun, a smattering of pickles and a pile of caramelized onions), you’ll need to season with abandon. You may be tempted to use an expensive craft cheese, but sliced American cheese is the only way to go for tradition and meltability.

Juicy Lucy Burger

Kosher salt and black pepper

beef,

American cheese

onion

sugar

canola or vegetable oil

potato rolls

Bread-and-butter pickles,

In a small bowl, stir together 2 teaspoons salt and 1 1/2 teaspoons pepper. Divide the beef into four equal portions, then halve each of those portions. Gently roll each portion into a ball using the palm of your hand, then flatten each into a disk shape on a large cutting board, pressing with your fingers and palm until just over 4 inches wide and 1/4-inch thick. Repeat to form eight patties. Season both sides of each patty with the salt-and-pepper blend.

Add one slice cheese to the center of one patty, folding any overhanging corners of the cheese inward. Using a spatula, lift another patty from the cutting board and place it on top of the cheese, pressing gently to connect both patties. Gently pinch the edges of the patties together to thoroughly seal, then use your fingers to round the edges by pressing and patting along the perimeter. Repeat with the remaining patties, forming three more burgers, and set aside.

In a large (preferably 12-inch) cast-iron skillet, melt butter over medium heat. Add onion; sprinkle with sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, adding 2 tablespoons water about every 5 minutes to prevent burning, until tender and caramelized, about 20 minutes. Once the onions are caramelized, transfer them to a bowl. (If you have any bits left in the pan, wipe them out.)

Add the oil to the skillet to lightly coat the bottom and heat over medium-high until scalding-hot, about 2 minutes. Add the burgers and cook until seared and dark brown on the outside, 3 to 5 minutes per side. (You’ll want to let the burgers cook undisturbed as long as possible to develop a crisp sear and to prevent them from splitting. Their insides will cook through by the time the outsides form a proper sear. Resist the urge to cut them open, as the cheese will spurt out.) Transfer burgers to a clean cutting board to rest.

Meanwhile, toast the buns: Scrape up and remove from the pan any cheese that may have leaked, leaving a thin layer of accumulated fat in the pan. Reduce the heat to medium. Working in batches, toast the buns cut-side down until warmed and toasted in spots, about 1 minute. Form sandwiches by layering pickles, patties, then caramelized onions on buns. Serve immediately.

White Queso Dip is a creamy and smooth cheese dip, like the ones served in Mexican restaurants. Fabulous as a dip with chips or as a cheese sauce. Make this in 15 minutes and it will stay creamy for the entire game!

Queso Dip

butter

onion (diced)

garlic (minced)

cornstarch

half-and-half

White American cheese (12 ounces, grated)

Monterey Jack cheese (4 ounces, grated)

hatch chilies (drained)

cayenne

Melt butter in a large saucepan over medium heat and cook onions until soft, about 3-5 minutes. Add garlic and cook an additional minute. Add cornstarch and whisk for 1 minutes. Gradually add half-and-half whisking constantly until incorporated. Let it come to a boil and then turn down heat.

Add grated cheese and stir until melted. Add diced hatch chilies. Add cayenne if desired and salt and pepper to taste.

Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.

Cheese Enchiladas With Chili Gravy

neutral oil,

all-purpose flour

kosher salt,

black pepper,

cumin

1/2 teaspoon dried oregano, ideally Mexican oregano

chile powder

chicken broth, ideally homemade

neutral oil, like canola

yellow corn tortillas

shredded Cheddar cheese,

white onion,

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.

Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.

Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.

Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.

Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

Roasted Vegetable Mac and Cheese

carrots,

corn

broccoli florets,

T Chef Shamy Garlic Butter

Salt and pepper,

elbow macaroni

oz Colby Jack cheese, shredded

Preheat oven to 425° F.

In a large bowl, mix together carrots, corn, and broccoli. Add melted Garlic Butter and toss to coat evenly. Spread vegetables out onto a greased baking sheet. Season with salt and pepper to taste.

Roast vegetables at 425° for 12 minutes.

Meanwhile, bring a pot of water to a boil, and cook macaroni according to package directions.

Then, start the sauce. In a large saucepan, mix together half and half, milk, American cheese, and Colby Jack cheese over medium heat. Stir until cheese is melted and mixture is thickened and creamy.

Add cooked pasta and vegetables, and stir to combine.

Serve.

The egg isn't green, but we suspect that even a certain children’s book character would find this Cheesy Ham and Egg Sandwich irresistible.

Cheesy Ham and Egg Sandwich

white bread

Tbsp. KRAFT Real Mayo

OSCAR MAYER Smoked Ham

KRAFT Singles

Heat skillet sprayed with cooking spray on medium heat. Add egg; cook 4 min. or until white is set and yolk is cooked to desired doneness. Remove from skillet.

Place 1 bread slice, mayo-side down in skillet; top with ham, egg, Singles and remaining bread slice, mayo-side up. Cook 2 min. on each side or until golden brown on both sides.

So many people are trying to jazz up their grilled cheese recipes these days – and while I’m not hating it – I can’t resist a good old-fashioned grilled cheese. I like using sourdough bread for mine because I feel it gives the perfect amount of crunch. The use of American cheese pays homage to my Kraft singles days, while the Cheddar spruces things up a bit. Don’t shy away from the mayonnaise either, I promise it’ll taste like a regular grilled cheese, with just an extra hint of flavor and a lot more texture. &nbsp;

How to Make the Best Grilled Cheese

mayonnaise

sourdough bread

cheddar cheese

Step 1: In a small bowl, combine 1 tablespoon mayonnaise and 1 tablespoon butter together.

Step 2: Spread the butter-mayonnaise mixture evenly on one side of each slice of bread.

Step 3: In another small bowl, combine 1 ounce shredded cheddar cheese and 1 ounce shredded American cheese.

Step 4: Heat a nonstick skillet to medium high and place one slice of bread, butter-mayonnaise side down, into the skillet and top with the cheeses and the other slice of bread, butter-mayonnaise side up. Cover and cook for 2-4 minutes, until the underside of the sandwich is golden brown, and then flip. Press with a spatula to compress the sandwich, cover, and cook for 3-4 more minutes until the other side of the sandwich is golden brown as well. Press once more with the spatula, flip and cook for 1 more minute, then remove from pan. Let the sandwich cool for five minutes, then serve.

Roy Choi shares his take on the ubiquitous Korean staple of ramen. He poaches an egg and melts American cheese on top of the springy noodles. Read more!
&nbsp;

Perfect Instant Ramen

pack Shin Ramyun (or another brand of instant ramen)

sesame seeds

In a small saucepan, bring the water to a boil. Add the ramen noodles and cook for 2 minutes, then add the flavor pack.

Cook for another 3 minutes, then turn off the heat and crack in the egg, but do not mix it in. Pull the hot noodles gently over the raw egg and allow the egg to poach, about 3 more minutes.

Carefully pour the ramen into your serving bowl of choice, making sure not to break the egg.

Add the butter, cheese and sesame seeds to the bowl and stir gently to incorporate. Top with the chopped scallion (optional) and serve.

Anthony Bourdain’s Mortadella Sandwich is one of the most heavenly things I've ever eaten! With simple ingredients like crispy pan-fried mortadella, melty cheese, and a warm, toasted bun, this sandwich is simple but divine. The original recipe appears in his cookbook and this is my adaptation.

Bourdain’s Mortadella Sandwich

lb mortadella (thinly sliced)

neutral oil

white american cheese

kaiser bun

tbsp mayo

tbsp dijon mustard

Heat up a cast iron (or flat top skillet) on high.

While it’s heating up, gently divide the mortadella into 3 piles - clumping and folding each piece on top of the other - making sure that there are air pockets between the slices.

Once you’ve got the mortadella piles ready and and the cooking surface is super hot, quickly add the oil and place the stacks of meat on top.

Let the meat brown and caramelize for about a minute or so then flip each pile and add a slice of cheese on top. Once the bottom layer of meat is crispy, pile the meat and cheese stacks on top of each other and toast the bun directly in the pan — moving them around to soak up any excess oil.

Once the buns are warm and toasty remove it from the heat. Add a smear of mayo to the bottom bun then place the meat and cheese stack on top. Smear the mustard on the top half of the bun and then close up the sandwich.

Slice it down the middle and serve immediately.

Learn how to make America's Favorite Grilled Cheese with this how-to video. Discover the magic of crispy buttery bread and creamy KRAFT Singles. This America's Favorite Grilled Cheese recipe will be used by your family and friends for generations to come.

America's Favorite Grilled Cheese Sandwich Recipe

Cook in skillet over medium heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=4712238908001&amp;autoplay=true

Enjoy tasty skillet-sizzled onions, grilled bratwurst and pretzel sandwich rolls. They all help make this The Single Best Grilled Bratwurst Recipe—ever!

The Single Best Grilled Bratwurst Recipe

onion,

olive oil

(12 oz.) beer

bratwurst

pretzel sandwich rolls (6 inch), partially split

tsp. GREY POUPON Harvest Coarse Ground Mustard

Cook and stir onions in hot oil in large skillet on medium-high heat 5 min. or until onions are golden brown; cover. Simmer on low heat 10 min., stirring occasionally.

Meanwhile, bring beer to boil in medium saucepan. Add bratwurst; cook 5 min. Drain. Grill 4 to 5 min. or until done (160ºF), turning occasionally.

Spread cut sides of rolls with mustard; fill with bratwurst, Singles and onions.

Make sliders that'll be a home run with a hungry crowd with the Mini Memphis-Style BBQ Burgers recipe. These Memphis-style BBQ burgers are the next best thing to actually touring Graceland in person.

Mini Memphis-Style BBQ Burgers

lb. lean ground beef

Tbsp. finely chopped red onions

Singles,

slider buns, toasted

coleslaw

OSCAR MAYER Bacon, cooked, cut in half

BULL'S-EYE Memphis Style Barbecue Sauce

Mix meat and onions just until blended; shape into 8 (1/2-inch-thick) patties.

Grill 3 min. on each side or until done (160ºF), topping with Singles halves for the last minute.

Fill buns with cheeseburgers and remaining ingredients.

All American Smash Burger

For the Burger Patties

beef

Kosher salt,

brioche or potato buns

½ head iceberg lettuce, thinly sliced

½ small yellow onion, minced

Pickle chips

For the Burger Sauce

mayo

ketchup

yellow mustard

⅛ teaspoon smoked paprika

hot sauce

When French toast meets <a href="https://cooking.nytimes.com/recipes/1019879-kimchi-grilled-cheese">kimchi grilled cheese</a>, we arrive at a surprising and joyous union. While any bread can be used here, choosing a soft, plump variety like <a href="https://cooking.nytimes.com/recipes/1018927-classic-brioche">brioche</a> or <a href="https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread">milk bread</a> will ensure that the center of the sandwich becomes super custardy. The trickiest part of this recipe is getting the cheese to melt before the toast gets too golden; American cheese melts faster, but other firm cheeses like Cheddar or Monterey Jack work, too. Combining grated cheese with the kimchi encourages faster, even melting, while cooking on low heat and covering with a lid slows browning. If you do find that the outside of your toast is getting too dark before your cheese has melted, simply place the sandwich in a 300-degree oven. (You can also do this to keep your sandwich warm if you are making more than one.)

Cheesy French Toast With Kimchi

soy sauce

scallion, thinly sliced

Black pepper

(1 ounce) grated American cheese

white bread,

In a medium shallow bowl, add the egg and soy sauce and whisk together until completely smooth. Add the scallions and a few turns of black pepper and whisk to combine.

In a small bowl, combine the kimchi and grated cheese. (If you are using sliced cheese, tear it up.)

Place the two slices of bread on a cutting board and top one with the kimchi and cheese mixture. Place the other slice of bread on top to create a sandwich.

Dip one side of the sandwich into the egg mixture and leave for 30 seconds. Carefully flip the sandwich over (making sure the filling doesn’t fall out) and soak the other side in the remaining egg mixture, leaving it while you prepare your skillet.

Heat a medium nonstick skillet on medium for 1 to 2 minutes until it is hot. Add the butter and swirl to melt. Place the eggy sandwich into the pan, cover with a lid and cook for 2 minutes until it is golden. Flip the sandwich over to cook the other side, covering with a lid and leaving for 2 to 3 minutes, until the bread is golden and the cheese is melted.

An easy biscuit recipe blueprint for foolproof, mouth-wateringly delicious breakfast sandwiches.

Top 18 american cheese recipes from across the web

The most viewed american cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fancy Mac and Cheese

Broccoli Cheese Soup Recipe

Juicy Lucy Burger

Queso Dip

Cheese Enchiladas With Chili Gravy

Roasted Vegetable Mac and Cheese

Cheesy Ham and Egg Sandwich

How to Make the Best Grilled Cheese

Perfect Instant Ramen

Bourdain’s Mortadella Sandwich

America's Favorite Grilled Cheese S...

The Single Best Grilled Bratwurst R...

Mini Memphis-Style BBQ Burgers

All American Smash Burger

Cheesy French Toast With Kimchi

Breakfast Biscuit Bake

Mac & Grilled Cheese Tomato Sou...

Baked Tacos

Top 18 american cheese recipes from across the web

The most viewed american cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fancy Mac and Cheese

Broccoli Cheese Soup Recipe

Juicy Lucy Burger

Queso Dip

Cheese Enchiladas With Chili Gravy

Roasted Vegetable Mac and Cheese

Cheesy Ham and Egg Sandwich

How to Make the Best Grilled Cheese

Perfect Instant Ramen

Bourdain’s Mortadella Sandwich

America's Favorite Grilled Cheese S...

The Single Best Grilled Bratwurst R...

Mini Memphis-Style BBQ Burgers

All American Smash Burger

Cheesy French Toast With Kimchi

Breakfast Biscuit Bake

Mac &amp; Grilled Cheese Tomato Sou...

Baked Tacos

The most viewed american cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mac & Grilled Cheese Tomato Sou...