Grilled Mac and Cheese Sandwich

Name: Grilled Mac and Cheese Sandwich
Prep time: 1 h 23 min
Cook time: 20 min
Total time: 1 h 43 min
Yield: 4 servings
Cuisine: United States
Ingredients: 8 oz macaroni; ⅓ cup all-purpose flour; ¾ tsp mustard powder; ½ tsp garlic powder; ½ tsp kosher salt; ½ tsp black pepper; ¼ tsp cayenne pepper; ⅓ cup + 2 tsp butter; 1 ½ cups whole milk; 1 cup heavy cream; 1 lb monterey jack cheese; ¼ cup butter; 1 tsp garlic powder; 16 slices bread; 8 slices cheddar cheese; 8 slices colby jack cheese; ¼ cup butter

An United States dinner. Ready in about 1 hour 43 minutes. Difficulty: medium.

1 hr 23 minPrep (about)
20 minCook (about)
1 hr 43 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

6 oz macaroni

Fresh & other

¼ cup all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
¼ cup + 1 ½ tsp butter
1 ¼ cups whole milk
¾ cup heavy cream
¾ lb monterey jack cheese
3 tbsp butter
12 slices bread
6 slices cheddar cheese
6 slices colby jack cheese
3 tbsp butter

Spices & seasonings (6): mustard powder, garlic powder, kosher salt, black pepper, cayenne pepper, garlic powder

½ tsp mustard powder
½ tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
¼ tsp cayenne pepper
¾ tsp garlic powder

How to make it

Steps in our own plain words.

Make the mac and cheese, 1.
Bring a medium pot of salted water to a boil.
Add the pasta.
Cook, till al dente, 8 to 10 min, or according to the package directions.
Stir every so often.
Your pasta should be tender but still chewy.
While the pasta is cooking, in a little bowl.
Whisk the cayenne pepper, black pepper, salt, garlic powder, mustard powder and flour, 3.
Drain the pasta in a colander.
Place the empty pasta pan over low heat.
Add the butter.
Wait until the butter has melted.
Whisk in the flour mix and continue to cook, till the mix is beginning to brown plus has a pleasant, nutty aroma, around 1 minute.
Whisk often.
Watch so it doesn't scorch on the bottom of the pan.
Slowly whisk the milk and cream in the flour mixture until everything is well mixed.
Cook, until the sauce is heated through and begins to thicken, about 2 minutes.
Whisk the whole time.
Take it off the heat.
Gradually add the cheese while stirring the whole time with a wooden spoon or silicone spatula.
Keep stirring till the cheese has melted into the sauce.
Stir in the drained cooked pasta, 5.
Line 9-by-13-inch (-by-13-inch) rimmed sheet pan with parchment paper or aluminum foil.
Coat your paper or foil using nonstick cooking spray or slick it using butter.
Pour the warm mac and cheese on the prepared sheet pan.
Spread it with a spatula.
Coat another piece of parchment paper using cooking spray or butter.
Place it, oiled or buttered side down, on your surface of the mac and cheese.
Refrigerate till cool and firm, about 1 hour.
Make the grilled cheese, 6.
Heat a large cast-iron or nonstick pan over medium-low heat, 7.
Stir your 3 tablespoons (1 ⅓ oz) butter plus garlic powder until well blended in a small bowl, 8.
Remove your mac plus cheese from your refrigerator plus peel off top layer of parchment paper.
Cut into 8 equal pieces.
Every piece will make 1 grilled mac plus cheese sandwich, 9.
Spread ½ teaspoon garlic butter.
Do it on one side of each bread slice.
Place half of your slices, buttered-side down, on clean cutting board.
Top each with one slice of Cheddar.
1 piece of the mac and cheese.
Place 1 slice of Jack over the top of each.
Finish with the rest of the bread slices, buttered-side up, 10.
Place as many sandwiches in your pan as will fit without crowding it using a wide spatula.
Cover.
Heat till the bottoms are nicely brown, about 4 minutes.
Turn.
Cook until the mac, the cheese is melted and second sides are browned and cheese is heated through, around 4 minutes more, 11.
Repeat with the remaining ingredients.
Cut the sandwiches in half, if wanted.
Serve.