John Cox

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The Pioneer Woman

10 Best Grilled Cheese Recipes That Are Ooey, Gooey Perfection

A Pioneer Woman roundup of ten grilled cheese variations, from an air fryer version and Ree Drummond's crispy double-cheese method (cheese on the outside of the bread too) to a loaded one with potato chips, bacon, and raspberry jam. It also stretches the category to cousins like the patty melt, croque monsieur, Monte Cristo, and a caprese panini, plus an Irish version with Irish cheddar and mustard. Each entry is a short blurb linking to a full recipe, so it's useful as a menu of ideas rather than as instructions.

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Food & Wine

Chefs Agree on This One Rule for Next-Level Mac and Cheese

Chefs interviewed for this Food & Wine piece agree that great mac and cheese needs a blend: a smooth, mild melter as the base (young cheddar, Monterey Jack, young Mahón or Gouda, mozzarella, Gruyère) accented with something sharper or more aged like sharp cheddar, Idiazábal, or Parmesan. Aged extra-sharp cheddars are warned against because they melt poorly, and each chef's ratio is given, such as Reed's 2:1:½ of sharp cheddar, Gruyère, and Parmesan or blue cheese, and Schumaker's Parmesan-heavy base. It closes with practical tips: grate your own cheese, undercook the pasta by a minute, try sauce-catching shapes like lumaconi, and add extras like gochujang, pesto, or smoked proteins.

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www.seriouseats.com

5 Delicious Cheeses You Should Throw on the Grill

Grilling cheese means searing slabs so they brown on the outside while softening inside, and this Serious Eats guide by Joshua Bousel highlights five cheeses that withstand heat: [[Halloumi]], [[Kefalotyri]], a labeled grilling cheese from Central/South America, [[Queso Panela]], [[Provolone]], and bonus [[Kasseri]]. Bousel explains origins (for example [[Halloumi]] from [[Cyprus]]/[[Greece]] and [[Queso Panela]] from [[Mexico]]), milk types, textures, and best uses—salads, saganaki, tacos, salsa-backed plates, and provoleta-style toasts—plus tips for pairing bold seasonings, citrus, and herbs. He emphasizes halloumi’s high melting point and chewy bite, kefalotyri’s saltiness, panela’s fresh softness, and when softer cheeses like kasseri or provolone can still shine despite melting quickly. Practical serving ideas and cautions about sticking and meltability round out the piece, with links to recipes for trying these cheeses on the grill.

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