American · Pasta
Grilled Mac and Cheese Sandwich
An indulgent comfort food sandwich featuring homemade mac and cheese formed into patties and grilled between buttery bread slices with melted cheese. This ultimate grilled cheese combines two beloved comfort foods into one decadent sandwich experience.
The Method
Instructions
First up, let's make that creamy, dreamy mac and cheese. Grab a medium saucepan and fill it with water. Now, don't be shy with the salt here , you want that water to taste like seawater, really seasoned, so your pasta comes out flavorful from the start. Bring it to a rolling boil over high heat. Once it's bubbling away, toss in the macaroni and give it a gentle stir so nothing sticks together. Cook the pasta just until it's al dente, usually about 8 to 10 minutes, but keep an eye on the package directions too. You want the pasta tender but still with a little chew, so it holds up nicely when we mix it with the sauce.
While your pasta is doing its thing, let's whip up the seasoning for our sauce. In a small bowl, combine the plain flour, mustard powder, garlic powder, kosher salt, black pepper, and a pinch of cayenne pepper. Give it a good whisk to mix all those spices evenly into the flour. This blend is going to add some lovely depth and a little kick to the mac and cheese.
Once the pasta is cooked, drain it well using a colander, giving it a good shake to rid any extra water. Don't rinse it , we want that little bit of starch to help thicken our sauce. Place the now empty pasta pot back on your stove over low heat , no need to wash it, the little bits left in there will just add flavor. Drop in the butter and let it melt slowly until it's totally liquid and slightly bubbling, but not browned yet.
Now, sprinkle in your flour and spice mix all at once and whisk it into the melted butter. Keep whisking constantly and cook this mixture for about 1 minute, just until it starts to take on a light golden color and gives off that warm, nutty aroma. This step is crucial to cook out the raw flour taste and build a flavorful base for your cheese sauce. Just watch carefully so it doesn't scorch or burn on the bottom.
Next, slowly pour in the whole milk and heavy cream, whisking vigorously all the while to keep the sauce smooth and lump free. Continue whisking as the sauce heats through, about 2 minutes, until it just starts to thicken and coat the back of a spoon. When you see those lovely gentle bubbles at the edges and the sauce clings nicely, take it off the heat.
Here comes the fun part , the cheese! Gradually add the shredded cheddar, monterey jack, and colby jack cheeses, stirring them in with a wooden spoon or silicone spatula. Keep mixing until every last shred melts and the sauce becomes silky and rich. Finally, fold your drained pasta into the cheese sauce ensuring every bite will be cheesy and delicious.
To get this mac and cheese ready for our sandwiches, line a 9 by 13 inch rimmed baking sheet with parchment paper or aluminum foil. Give it a good coating of nonstick cooking spray or spread some butter to keep things from sticking. Pour the warm, cheesy pasta onto the prepared sheet and spread it out evenly with a spatula so it cools uniformly. Then, take another piece of parchment paper, spray or butter one side, and place it buttered side down right on top of the mac and cheese. This keeps it from drying out. Pop it in the fridge and let it chill until firm and cool, about 1 hour.
Now, let's move on to building those ultimate grilled mac and cheese sandwiches. Heat up a large cast iron or nonstick skillet over medium low heat. We want a nice gentle heat here so our sandwiches get perfectly golden without burning.
Meanwhile, in a small bowl, mix together 4 tablespoons of butter with some garlic powder until it's completely blended. This garlic butter will give your sandwiches that irresistible savory punch.
Once your mac and cheese is nice and firm, pull it out of the fridge and carefully peel off the top piece of parchment paper. Using a sharp knife, cut it into 8 equal squares. Each square is going to be one sandwich's special cheesy center. If you're not using them all right away, wrap each piece tightly in a double layer of resealable plastic bags and store in the fridge for up to 3 days or freeze for up to a month , perfect for meal prep!
Grab your bread slices and spread about 3/4 teaspoon of that garlicky butter on one side of each slice. Then, place half of the slices, buttered side down, on a clean cutting board or work surface. Top each with one slice of cheddar cheese , this extra layer of melty goodness is essential.
Next, gently transfer each piece of mac and cheese from the baking sheet onto the cheddar. The best way is to slide your hand or a spatula under the square and flip it over carefully onto the bread. Don't worry if it's a little soft, that just means it's perfectly creamy. Then add one slice of monterey jack cheese on top of each mac and cheese square. Finally, cap each sandwich with the remaining bread slices, buttered side facing up.
Carefully transfer as many sandwiches as will comfortably fit in your hot skillet, spacing them out so they aren't crowded. Cover the pan with a lid and cook for about 4 minutes, or until the bottoms are a gorgeous golden brown. Then flip each sandwich, cover again, and cook for another 4 minutes until the second side is browned, the cheese has melted to ooey gooey perfection, and the mac and cheese inside is warmed through.
Repeat with the remaining sandwiches, and once all are cooked, feel free to slice them in half for easier eating. Serve immediately and enjoy every rich, cheesy, crunchy, comforting bite.
While your pasta is doing its thing, let's whip up the seasoning for our sauce. In a small bowl, combine the plain flour, mustard powder, garlic powder, kosher salt, black pepper, and a pinch of cayenne pepper. Give it a good whisk to mix all those spices evenly into the flour. This blend is going to add some lovely depth and a little kick to the mac and cheese.
Once the pasta is cooked, drain it well using a colander, giving it a good shake to rid any extra water. Don't rinse it , we want that little bit of starch to help thicken our sauce. Place the now empty pasta pot back on your stove over low heat , no need to wash it, the little bits left in there will just add flavor. Drop in the butter and let it melt slowly until it's totally liquid and slightly bubbling, but not browned yet.
Now, sprinkle in your flour and spice mix all at once and whisk it into the melted butter. Keep whisking constantly and cook this mixture for about 1 minute, just until it starts to take on a light golden color and gives off that warm, nutty aroma. This step is crucial to cook out the raw flour taste and build a flavorful base for your cheese sauce. Just watch carefully so it doesn't scorch or burn on the bottom.
Next, slowly pour in the whole milk and heavy cream, whisking vigorously all the while to keep the sauce smooth and lump free. Continue whisking as the sauce heats through, about 2 minutes, until it just starts to thicken and coat the back of a spoon. When you see those lovely gentle bubbles at the edges and the sauce clings nicely, take it off the heat.
Here comes the fun part , the cheese! Gradually add the shredded cheddar, monterey jack, and colby jack cheeses, stirring them in with a wooden spoon or silicone spatula. Keep mixing until every last shred melts and the sauce becomes silky and rich. Finally, fold your drained pasta into the cheese sauce ensuring every bite will be cheesy and delicious.
To get this mac and cheese ready for our sandwiches, line a 9 by 13 inch rimmed baking sheet with parchment paper or aluminum foil. Give it a good coating of nonstick cooking spray or spread some butter to keep things from sticking. Pour the warm, cheesy pasta onto the prepared sheet and spread it out evenly with a spatula so it cools uniformly. Then, take another piece of parchment paper, spray or butter one side, and place it buttered side down right on top of the mac and cheese. This keeps it from drying out. Pop it in the fridge and let it chill until firm and cool, about 1 hour.
Now, let's move on to building those ultimate grilled mac and cheese sandwiches. Heat up a large cast iron or nonstick skillet over medium low heat. We want a nice gentle heat here so our sandwiches get perfectly golden without burning.
Meanwhile, in a small bowl, mix together 4 tablespoons of butter with some garlic powder until it's completely blended. This garlic butter will give your sandwiches that irresistible savory punch.
Once your mac and cheese is nice and firm, pull it out of the fridge and carefully peel off the top piece of parchment paper. Using a sharp knife, cut it into 8 equal squares. Each square is going to be one sandwich's special cheesy center. If you're not using them all right away, wrap each piece tightly in a double layer of resealable plastic bags and store in the fridge for up to 3 days or freeze for up to a month , perfect for meal prep!
Grab your bread slices and spread about 3/4 teaspoon of that garlicky butter on one side of each slice. Then, place half of the slices, buttered side down, on a clean cutting board or work surface. Top each with one slice of cheddar cheese , this extra layer of melty goodness is essential.
Next, gently transfer each piece of mac and cheese from the baking sheet onto the cheddar. The best way is to slide your hand or a spatula under the square and flip it over carefully onto the bread. Don't worry if it's a little soft, that just means it's perfectly creamy. Then add one slice of monterey jack cheese on top of each mac and cheese square. Finally, cap each sandwich with the remaining bread slices, buttered side facing up.
Carefully transfer as many sandwiches as will comfortably fit in your hot skillet, spacing them out so they aren't crowded. Cover the pan with a lid and cook for about 4 minutes, or until the bottoms are a gorgeous golden brown. Then flip each sandwich, cover again, and cook for another 4 minutes until the second side is browned, the cheese has melted to ooey gooey perfection, and the mac and cheese inside is warmed through.
Repeat with the remaining sandwiches, and once all are cooked, feel free to slice them in half for easier eating. Serve immediately and enjoy every rich, cheesy, crunchy, comforting bite.
Pairs Well With
