Assuming this refers to essentially processed cheese like kraft singles.
9/10 times a different cheese will taste much better and texturally if you’re using a good melting point cheese for the use case better there as well.
That said, this style of cheese excels and is really only tolerable in HOT food. It needs to be melted. Its nasty pre-melt and its nasty post-melt. But while melted, it’s good.
A grilled cheese with real and stringy cheeses is great. But sometimes a grilled cheese with 2 kraft singles is what you crave.
Please try putting a slice of American cheese into some shin ramyun or equivalent Korean ramyun. It is amazing. Also works with other types of instant ramen but the umami and spiciness of Korean ramyun makes the cheese flavor extra good.
There's this amazing chicken enchilada soup I've had whose ingredients include a whole pack of this stuff (specifically in Velveeta form, but it's the same stuff). Best damn soup I've ever tasted.
Bonus points if it’s white American from the deli. The way it becomes not quite solid, not quite liquid, makes it perfection on a solid smash patty. Don’t forget to toast them buns, hon.
Grilled cheese - American cheese is the only way i enjoy a grilled cheese. Also, Black Forest ham and American cheese sandwich with lettuce tomato and mayo on a baguette or other real tasting bread.
As weird as this sounds my brother and I eat a slice of American cheese with a banana and it tastes surprisingly good. Just a banana with cheese wrapped around it nothing else. Might be the most out there but I still enjoy it from time to time.
A hot dog. Let the cheese warm to room temp, then toast the bun. Once your Weiner and Buns are both ready put the cheese inside the bun under the dog and it should melt nicely. Add whatever your hot dog toppings of choice are.
Also literally any kind of sandwich that cheese is good on is another safe bet. Also grilled cheese.
You just gonna gloss over the whistle dog? C’mon now.
Take two fingers of cheese and nestle a fried or boiled weiner betwixt. Wrap that thoroughly in long strips of lightly cooked peppered bacon, and poke some toothpicks through to hold it all together. Broil in the oven until the cheese starts to get melty. Bonus points if you get some sear on the bacon before all the cheese escapes. Put that on a toasted bun with garlic butter. Remember to remove the toothpicks. Serve with salsa fries or poutine.
American cheese is not a flavor. American cheese is a blend of cheese, fat, and emulsifying agents. if there's cheddar in the blend, it'll taste mostly like cheddar, but less of it because it's only, like, half cheddar.
The important part of the American cheese, in figuring out how to use it, is the emulsifiers.
My preferred use case is using a slice of American cheese in mac and cheese, alongside some other cheese (I love Gouda) for flavor. Or like four other cheeses, whatever. Sometimes I mix in a tiny bit of cream cheese or mascarpone or a little milk, which gets emulsified into a sauce thanks to the American cheese, and makes the whole situation creamier. And then I season the whole situation well, especially if I added that last ingredient, to bring out the flavor of the cheeses.
Now, that's not a real, advanced mac and cheese. I could be making a mornay or something. But I'm lazy and I don't really keep butter in the house. So I cheat. Pro chefs might also use other emulsifying agents to control the flavor and chemistry better, rather than just chucking in a slice of some american blend.
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