I learned to use cream cheese to make creamier grilled cheese sandwiches from the lovely cookbook Cowgirl Creamery Cooks by Sue Conley and Peggy Smith, founders of the artisan and organic Cowgirl Creamery. I know that some things are better in threes: An apple pie is better when you mix three different kinds of apples into it, and a grilled cheese is better with three different kinds of cheese. But what the Cowgirls’ cookbook taught me is that if those three cheeses are also three different textures, you’ll get a better melt.
I used a combination of grated cheddar and Monterrey jack along with just a light spread of cream cheese on the bread to bolster the cheese, and the end product is super creamy and cheesy, but you still get that delightful pull and stringiness that comes with the melted grated cheese. It. Is. Incredible. Super rich though, so be warned, and cook low and slow so you get crisp outsides while giving the inside enough time to really melt into a delicious goo.
Use caramelized shallots and onions for a grilled cheese that will blow your mind, a little Parmesan too.