Vegetarian

crowdsource Community Insights

This sandwich is easy to make, but most people who've made it ran into the same issue: the bread browns before the cheese melts. The usual fix is to cook low and slow and cover the pan briefly so the cheese has time to get gooey without burning the outside. Also, people who toasted the inside of the bread before assembling it avoided a soggy center and liked the extra bite. If you care about even browning, some cooks flip the sandwich once during cooking, while others leave it face-down and cover, either approach works, it's a preference.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Kenji's grilled cheese

• 1 tsp butter (or salted butter)
• Salt, to taste
• Bread, sliced
• 1 slice American cheese, sliced
• Additional cheeses

Deb's Frico grilled cheese

• 1 tsp butter, room temperature (or salted butter)
• Sourdough bread, sliced (or other bread)
• 1 tbsp medium cheddar, shredded
• Salt, to taste

book_ribbon Instructions

Kenji's grilled cheese

1. Heat a pan over medium-low heat and aim to maintain about 320u00b0F if you have temperature control; add butter and let it melt in the pan.
2. Sprinkle a little salt into the melted butter in the pan.
3. Place the bread (interior side down) in the melted butter to toast the inside until lightly golden; you do not need to brown it deeplyu2014just warm and lightly toasted.
4. Assemble the sandwich: lay one slice of American cheese in the center of one slice of toasted bread and fill the rest of the sandwich with your chosen additional cheeses.
5. Salt the pan again, move the butter around to coat the pan, then put the assembled sandwich into the pan.
6. Spread butter on the second side of the sandwich before it finishes cooking if needed.
7. Cook the sandwich about 3 minutes per side over medium-low heat; place a chef's press on top with light weight (Kenji uses a 13 ounce press here and notes he normally uses an 8 ounce press) to ensure good contact.
8. Flip and cook the other side until evenly golden brown and the cheese is melted throughout.
9. Remove the sandwich from the pan, cut in half, then (optional) cut and reassemble and squeeze the sides together to help the cheese rebind for a larger cheese pull when you separate the halves.

Deb's Frico grilled cheese

1. Soften butter to room temperature and spread about a teaspoon of butter on the interior side of each slice of sourdough bread.
2. Heat the pan over medium-low heat (aim for around 320u00b0F if possible) and, when hot, sprinkle about a tablespoon of shredded medium cheddar directly onto the hot pan where you will place the sandwich.
3. Lay the prepared, cheese-filled slice of bread on top of the melted-shredded-cheese patch to form a frico (cheese) crust on the outside.
4. Spread butter on the second side of the bread when you flip it over and, if you have more shredded cheese, place the remaining tablespoon or so of shredded cheddar in the pan before cooking the second sandwich.
5. Use a fish spatula or another flexible metal spatula to loosen and remove the crispy cheese crust so none of the frico is left stuck to the pan.
6. Cook each sandwich about 3 minutes per side over medium-low heat until the exterior cheese crust is crisp (on the frico side) and the interior cheese is melted.
7. Remove from the pan, cut, and (optional) press the cut halves back together and squeeze the sides to rebind the cheese for a larger cheese pull when separating the halves.

crowdsource Community Insights

This recipe comes together fast, and people who made it found three small moves that make it turn out reliably. Grill the cheese side of the bread before you add any cheese, those who did that were happier with the result. Cook on medium and flip after about 3 minutes; leaving it alone for 7 minutes tended to overcook. When it’s done, set the hot sandwich on a grate instead of a flat surface, people who did that liked how it finished. Follow those three tips and you’ll dodge the common missteps most cooks ran into.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 8 slice Texas toast style bread, thick-sliced (or any sandwich bread)
• 4 tbsp butter, softened (or unsalted butter, salted butter)
• 4 slice medium Cheddar cheese, sliced
• 4 slice Gouda cheese, sliced
• 4 slice Havarti cheese, sliced

book_ribbon Instructions

1. Spread 0.5 tablespoon softened butter on one side of each slice of bread.
2. Place a skillet over medium-low heat.
3. Add the bread to the skillet butter-side down; you do not have to wait for the skillet to get hot before adding the bread.
4. Stack one slice each of medium Cheddar, Havarti, and Gouda on top of one bread slice in the skillet.
5. When the toasts are lightly browned on one side, close the sandwich and flip it over.
6. Continue cooking until the toast is a rich golden brown and the cheese is melted, flipping once; total cooking time is about six to seven minutes over lower heat.
7. Press down on the sandwich while cooking if desired to help the bread stick to the cheese.
8. Cut the sandwich in half and serve.

crowdsource Community Insights

This recipe comes together fast, but people who made it kept hitting the same snag: the cheese can break down and turn grainy if it gets too hot or you use too much water. The cooks who saved it tempered the grated cheese with a little starchy pasta water and combined everything off the heat, rather than keeping the pan on high while finishing the sauce. Also, using less cooking water than you might think, and starting with about half the listed cheese, then adding more to taste, keeps the sauce creamy and gives you time to correct it before it separates.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 4 oz (113g) spaghettoni, dry
• 3-4 oz (85-113g) water
• Salt, to taste
• Black peppercorns, whole, toasted then freshly ground (or pre-ground black pepper)
• 1 cup Pecorino Romano, finely grated (or Parmigiano-Reggiano, Parmesan)

book_ribbon Instructions

1. Bring a pot or a fry pan of water to a boil and add just a pinch of salt.
2. Toast whole black peppercorns in a dry fry pan for a few seconds until fragrant.
3. Grind the toasted peppercorns (for example in a mortar) until evenly ground.
4. Add the spaghettoni to the boiling water (in the fry pan or a regular pasta pot) without breaking the strands and cook until done, about 12u201313 minutes, or to your liking.
5. Reserve about 3 to 4 ounces of the hot pasta cooking water before draining.
6. Add about 3 to 4 ounces of the reserved pasta water to the pan with the ground pepper to warm the pan and pepper.
7. In a separate bowl, mix about 2 to 3 ounces of the reserved warm pasta water with grated Pecorino Romano (about 3.5 ounces in this step) to make a smooth paste and temper the cheese.
8. Remove the pan from direct heat (ensure there is no heat) and add the cheese paste to the cooked pasta, mixing vigorously to emulsify the cheese and pasta water into a creamy sauce.
9. Add more grated Pecorino Romano and freshly ground black pepper as desired to reach the preferred creaminess.
10. Serve immediately.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Garlic, finely chopped
• Olive oil
• Salt, to taste
• Roma tomatoes, thickly sliced
• Fresh basil, fresh leaves
• Pizza dough
• Provolone cheese
• Mozzarella cheese

book_ribbon Instructions

1. Finely chop the garlic.
2. In a bowl, combine olive oil, the chopped garlic, and a little salt; add a little more olive oil, stir to combine, then taste to make sure it is not too salty.
3. Slice the tomatoes thickly.
4. Marinate the tomato slices in the olive oil, garlic, and salt mixture; stir to coat and let them sit for about 10 to 20 minutes.
5. Press off the tomatoes and place the pizza dough ready to assemble.
6. Drizzle the marinated garlic oil over the dough and smooth it with the back of a spoon.
7. Scatter provolone over the dough, then top with mozzarella.
8. Distribute fresh basil leaves evenly over the cheese.
9. Arrange the marinated tomato slices over the pizza like pepperoni.
10. Spoon any garlic and oil remaining in the bowl over the top of the pizza so the garlic drops over the toppings.
11. Top with a little more mozzarella.
12. Bake on the oven's bottom rack at 550u00b0F for about 6 minutes.
13. Remove the pizza, transfer to a cutting board to cool briefly, then slice.

crowdsource Community Insights

This one comes together quickly, and people who made it found a couple of simple things that make it better. People who used regular breadcrumbs for the topping usually regretted it, while cooks who crushed Ritz crackers on top got a golden, buttery crunch people preferred. If you want a little brightness, some started the béchamel with Dijon or stirred a spoonful of mustard into the sauce, a small tweak a lot of cooks like. A few also sprinkled garlic powder on the noodles right after draining for an easy hit of garlic.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 tbsp salt
• 10 oz (283g) cheddar, shredded (or aged red English cheddar, aged Gouda, cream cheese)
• 10 oz (283g) Gruyu00e8re, shredded (or Swiss)
• 3 cup whole milk
• 1 cup cream
• 1 lb (454g) macaroni
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• Nutmeg (or black pepper)
• 3/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• Olive oil (or unsalted butter)

book_ribbon Instructions

1. Fill a large pot with water, place over high or medium-high heat, and add about 1 tablespoon salt.
2. Shred 10 ounce (283 g) cheddar and 10 ounce (283 g) Gruyu00e8re; set half of the shredded cheese aside for the topping and reserve the rest for the sauce.
3. If desired, warm 3 cups whole milk and 1 cup cream slightly (for example in the microwave).
4. When the water boils, add 1 pound smaller pasta (macaroni) and stir occasionally; cook until al dente, then drain and return pasta to the pot (if pasta finishes early, toss with a little olive oil or a little butter to prevent sticking).
5. In a large pan over medium heat melt 1/2 cup (113 g) unsalted butter.
6. Whisk in 1/2 cup (60 g) all-purpose flour and continue whisking for 2 to 4 minutes until the flour/butter mixture smells nutty, taking care not to burn it.
7. Slowly pour in the warmed milk and cream while whisking constantly until the sauce transforms, bubbles and thickens; continue whisking and adding the liquid until smooth and thickenedu2014about 5 minutes or less if the liquids were warmed.
8. Stir in optional nutmeg if using, then add salt and black pepper (3/4 teaspoon of each).
9. Remove the bu00e9chamel from the heat and, off the heat, whisk in half of the shredded cheese until melted and incorporated into the sauce.
10. Pour the cheese sauce over the drained macaroni and gently fold until evenly combined; transfer the mixture to a greased 3u20134 quart baking dish and smooth into an even layer.
11. For the topping, place a small skillet over medium-high heat and add 2 tablespoons unsalted butter (the creator also mentions using 1/4 cup butter and slightly less than a full cup panko if you want more topping); when the butter melts, add 1/2 cup panko breadcrumbs (the creator also referenced using a little less than a full cup) and toss or stir constantly until the crumbs are light golden brown.
12. Sprinkle the reserved shredded Gruyu00e8re and cheddar over the casserole, then evenly scatter the toasted panko breadcrumbs on top.
13. Bake at 375 for 30 minutes, until the top is golden and bubbling.
14. Let the baked mac and cheese cool for a few minutes before serving.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Dough

• 4 1/4 cup Le 5 Stagioni Pizza Napoletana Flour
• 2 1/2 cup water, room temperature
• 2 tbsp sea salt
• 2g fresh yeast

Toppings & Finishing

• 1 tin San Marzano tomatoes
• 80-100g Fior di latte mozzarella (or buffalo mozzarella)
• Pecorino Romano cheese
• Fresh basil, fresh leaves
• Extra virgin olive oil

book_ribbon Instructions

Dough

1. Pour 600 ml water into a mixing bowl and dissolve the sea salt into the water with your hands.
2. Add a little flour (about 10% of the total flour; the video and description state 100 g) to the water and mix with your hands until the flour dissolves.
3. Add the fresh yeast (the video lists 2 g and also mentions 1 g) and break it into the water until it disappears.
4. Add the remaining flour gradually while mixing until the dough starts to form, then transfer the dough to a floured wooden bench.
5. Knead the dough by pressing forward and folding back repeatedly until it becomes soft and elastic.
6. Cover the dough and leave it to rest for 18 hours at room temperature.
7. After resting, portion the dough into pizza balls weighing 270 g (9.05 oz) each, place them into a tray, cover, and prove for another 4u20136 hours (for approximately 24 hours total fermentation).

Stretching, Topping and Cooking

1. Lightly flour your board, dust the pizza ball with a little flour on the sides to prevent sticking, and place it on the bench.
2. Hand-stretch the dough using your fingertips from the bottom all the way up, leaving a 1 cm rim around the edge.
3. Turn the pizza upside down and repeat the same fingertip stretching to push air into the crust; repeat gently a couple of times and lift/flip to further stretch into a circle.
4. Spread San Marzano tomato sauce over the base; the sauce contains only salt and basil (no oregano or garlic).
5. Top with fior di latte mozzarella (the video states 80u2013100 g, the description lists 100 g) distributed over the sauce.
6. Sprinkle a bit of Pecorino Romano cheese over the pizza.
7. Drizzle a generous amount of extra virgin olive oil over the pizza.
8. Slide the pizza onto a pizza peel and bake in a wood-fired oven at very high temperature; the video states it takes 90 seconds to cook.
9. Monitor the oven as different spots have different temperatures; lift and rotate the pizza as needed to prevent the bottom from burning, and perform small twists/turns while cooking if required.
10. Remove the pizza, cut, and serve; fold slices when eating (the video demonstrates folding the slice twice into a 'portafoglio').

crowdsource Community Insights

This recipe comes together quickly, and people who made it noticed a few small things make a big difference. What trips people up is pre-grated cheese, preservatives keep it from melting right, so the ones who grated their own cheese at the last minute got a smoother sauce. Also, adding a tiny pinch of nutmeg was a quiet favorite; cooks who tried it said it warmed the sauce without being obvious. And if you're adding chicken, most people cooked it ahead so the pasta and sauce finish at the same time and nothing overcooks.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 1/2 cup Parmesan Reggiano, finely shredded (or pre-grated store-bought Parmesan)
• Garlic, minced and smashed
• 4 tbsp butter
• 1 1/2 cup heavy cream
• 1/4 tsp white pepper
• Salt, to taste
• Fettuccine (or Tagliatelle, Pappardelle, any large pasta)

book_ribbon Instructions

1. Shred Parmesan Reggiano finely and set aside.
2. Peel, chop and mince the garlic, then smash it on a cutting board with the flat of a knife.
3. Place a high-sided saucepan over low to medium heat.
4. Add 4 tablespoons (57 grams) butter and slowly melt it without browning.
5. Add the minced garlic to the melted butter and gently sautu00e9 over low to medium heat for about 2 to 3 minutes, until the butter and garlic begin to sizzle.
6. Pour in 1.5 cups (375 milliliters) heavy cream and very gently heat, whisking, for about 3 to 5 minutes; keep the heat low to medium, do not boil, and stop when the mixture starts to steam and is warm enough to melt cheese.
7. Add 1.5 cups (80 grams) Parmesan Reggiano a little at a time, whisking to incorporate; continue for about 3 to 5 minutes until the sauce steams, thickens, and coats the back of a spoon (a drawn line on the spoon should hold).
8. Retire the whisk, use a spoon to scrape the sides and bottom of the pan, and ensure everything is well incorporated.
9. Stir in 1/4 teaspoon white pepper and a dash of salt to taste; taste before adding salt and adjust as desired.
10. Add cooked, al dente fettuccine to the sauce, keep the burner on low, and toss briefly to warm the noodles slightly more and to coat them with the sauce.
11. Serve immediately or add any optional proteins or vegetables (for example: sautu00e9ed chicken, shrimp, broccoli, other vegetables, or tofu) as desired.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Dough

• 500g strong flour
• 1 tsp salt
• 7g dried yeast, sachet
• 325ml warm water
• Semolina (or breadcrumbs)

Toppings

• Tomato passata, garlic-flavoured (or fresh tomato)
• Olive oil
• Parmesan cheese
• 50g mozzarella, torn by hand
• Basil, torn
• Garlic

book_ribbon Instructions

1. In a bowl combine 500 gram strong flour and 1 teaspoon salt.
2. Add a sachet (7 gram) of dried yeast to the flour mixture.
3. Pour 325 milliliter warm water into the bowl and mix to combine.
4. Add a little extra flour if needed and gather the mixture into a dough.
5. Knead the dough by pulling and folding with the palm of your hand until the dough is ready.
6. Roll the dough slightly, use a knife to divide it into four pieces (about 150 gram each), and roll each piece into a ball.
7. Dust the surface or a tray with a little semolina (if unavailable, use breadcrumbs), cover the dough balls with a damp cloth, and proof for at least two hours until doubled in size.
8. After proofing, press and turn each dough ball, then stretch the dough by working from the center toward the edges with your fingers to form a pizza base, leaving a rim.
9. Spread tomato passata (or fresh tomato/garlic-flavoured passata) from the center outward, using only a small amount so you do not cover the rim.
10. Drizzle a little olive oil over the tomato and sprinkle a little salt.
11. Top each pizza with parmesan, about 50 gram mozzarella torn by hand per pizza, and torn basil leaves; drizzle a little more olive oil.
12. Dust a pizza peel with semolina, transfer the assembled pizza onto the peel, readjust as needed.

crowdsource Community Insights

This comes together really well, and people who made it kept saying the flavor is the best part. The single most important tweak: grate your own cheese. People who shredded fresh cheese instead of using pre-shredded found the sauce melted smoother and creamier, so it’s worth avoiding the bagged stuff. If you want an even richer texture, some cooks stirred a spreadable cheese with a little cream and extra cheddar into the sauce. And for a bright contrast, others placed sliced tomatoes on the bottom of the baking dish before assembling. Those small choices are what most people noticed.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Elbow macaroni, ridged
• Salt, to taste
• 5 cup cheddar cheese, shredded
• 6 tbsp butter (or cooking spray)
• 6 tbsp all-purpose flour
• 1/4 tsp dry mustard
• 3 1/2 cup whole milk (or heavy cream, half and half)
• 3 oz (85g) cream cheese
• Black pepper
• 1/2 cup panko bread crumbs
• 2 tbsp Parmesan cheese
• 1 tbsp olive oil

book_ribbon Instructions

1. Bring a large pot of water to a boil, salt the pasta water, and cook the elbow macaroni until cooked; drain and set aside.
2. Fit a food processor with the cheese shredding disc (remove the center blade), and shred the cheese by feeding it through the chute; you should end up with about five cups shredded cheese total.
3. In a pan, make a roux: melt 6 tablespoons butter, then whisk in 6 tablespoons flour and cook, stirring constantly, until smooth and the starchy taste cooks out, about 3 to 4 minutes.
4. Whisk in about a quarter teaspoon dry mustard, then whisk in about 3.5 cups whole milk.
5. Bring the milk mixture up to a simmer, whisking occasionally until it bubbles, then let it simmer for about 5 minutes.
6. When the sauce comes to a simmer, add 3 ounces cream cheese and let it melt into the sauce.
7. After the cream cheese has melted and the sauce has simmered about 4 to 5 minutes, season with salt and black pepper.
8. Turn off the heat and stir in about 2 cups of the shredded cheese until it melts into the sauce.
9. Stir the cooked pasta into the cheese sauce (for extra-creamy stovetop mac and cheese, you can stop here and stir in more cheese).
10. Grease a casserole dish with cooking spray or butter, then assemble: spread half of the mac and cheese into the dish, sprinkle about 1.5 cups of shredded cheese over it, add the remaining mac and cheese, and top with the remaining shredded cheese.
11. If the cheese sauce and noodles are too thick, thin by stirring in another 1/4 cup milk as needed.
12. Optional crunchy topping: just before baking toss 1/2 cup panko bread crumbs with 2 tablespoons Parmesan cheese, 1 tablespoon olive oil, and some salt and pepper, and sprinkle over the casserole.
13. Bake in a 350-degree oven until gooey, bubbly, and a little golden brown, about 30 minutes.
14. Make-ahead: after assembling but before baking, wrap the casserole in plastic and refrigerate. When ready to bake, pull it out about an hour before to come to room temperature; it will take about twice as long in the oven if baked straight from chilled.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 6 tbsp unsalted butter
• 1 tbsp fine sea salt
• 1 lb (454g) elbow macaroni
• 1/2 cup reserved pasta water
• 1 tbsp extra-light olive oil (or another neutral oil)
• 6 cup medium cheddar cheese, shredded
• 2 cup mozzarella cheese, shredded
• 1/3 cup all-purpose flour
• 3 cup whole milk (or 2% milk)
• 1 cup heavy cream
• 1 tsp paprika
• 1 tsp mustard powder (or 2 teaspoons Dijon mustard)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper

book_ribbon Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Generously butter the bottom and sides of a 9x13 casserole dish.
3. Bring a large pot of water to a boil and salt the water using part of the divided salt; add 1 pound elbow macaroni and cook until al dente according to the package instructions, stirring especially at the beginning to prevent sticking.
4. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
5. Drizzle the drained pasta with 1 tablespoon extra-light olive oil and stir to keep it from sticking.
6. Stir together 6 cups shredded medium cheddar and 2 cups shredded mozzarella and set aside.
7. Set the same pot over medium heat and melt 6 tablespoons unsalted butter. Once the butter is foaming, add 1/3 cup all-purpose flour and whisk constantly for about 2 minutes until the flour turns lightly golden.
8. Slowly stream in 3 cups whole milk while whisking, then add 1 cup heavy cream and the reserved 1/2 cup pasta water. Continue whisking until the mixture is creamy, smooth, and just starting to boil.
9. Add 1 teaspoon paprika, 1 teaspoon mustard powder (or 2 teaspoons Dijon mustard), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt (use the remaining divided salt), and 1/4 teaspoon freshly ground black pepper. Reduce heat to a simmer and whisk for 2u20133 minutes until the sauce thickens to a light gravy consistency.
10. Add 3 cups of the shredded cheese to the sauce and stir until melted, then add another 3 cups and stir until blended. Reserve the remaining 2 cups of shredded cheese for the topping.
11. Add the cooked pasta to the sauce and stir until the pasta is evenly coated. Taste and add more salt and pepper if needed.
12. Pour the mac and cheese into the buttered casserole dish, spread evenly, and top with the remaining 2 cups shredded cheese.
13. Bake in the preheated oven at 350 degrees Fahrenheit for 15 minutes, or until the cheese is melted and bubbly. For a more golden-brown topping, broil for the last 2u20133 minutes of baking, watching closely to prevent burning.