Creating the Creaminess We Crave

In my childhood, grilled cheese was always made with generic American cheese (my mom bought in bulk before it was cool). It was creamy and delicious and combined with the occasional slice of white bread (usual taboo at our house) it was the ultimate treat.

As grown-ups, Mike and I usually choose sharp cheddars, creamy goudas and other fantastic local cheeses. But when it comes to grilled cheese sandwiches cheddar and gouda just don’t cut it. Our secret to delicious sandwiches? Equal parts Kraft American cheese mixed with sharp cheddar. Layered between bread slices and then fried in butter it delivers the best grilled cheese sandwiches around here.

Sure, I should feel guilty as Kraft is REALLY not local, much less made with organic milk or artisan techniques. But when something tastes that good and tastes of childhood memories, its hard to believe that it’s wrong. Kraft doesn’t make many appearances in our market baskets or pantry, but when it does come around you can pretty much guarantee its being turned into melty goodness on local bread to go with tomato soup on cold rainy winter nights.