IMO the ideal thing to do for hamburgers, mac and cheese, and grilled cheeses (the three foods that I would consider using American cheese for) is this:
Half american cheese for meltiness, half gruyere or other aged flavorful cheese for flavor.
A lot of modern recipes suggest that approach and it has worked well for me.
IMO the ideal thing to do for hamburgers, mac and cheese, and grilled cheeses (the three foods that I would consider using American cheese for) is this:
Half american cheese for meltiness, half gruyere or other aged flavorful cheese for flavor.
A lot of modern recipes suggest that approach and it has worked well for me.