Mac & Cheese Grilled Cheese Sandwich (Printer-friendly)

Creamy macaroni and cheese between golden buttery bread—a decadent comfort food sandwich taken to the next level.

# What You'll Need:

→ Macaroni and Cheese

01 - 1 cup elbow macaroni
02 - 2 cups water
03 - 1 teaspoon salt
04 - 1 1/2 cups shredded sharp cheddar cheese
05 - 2 tablespoons unsalted butter
06 - 1/2 cup whole milk
07 - 1/4 teaspoon ground black pepper

→ Sandwich Assembly

08 - 8 slices sourdough or sandwich bread
09 - 4 tablespoons unsalted butter, softened
10 - 1 cup prepared macaroni and cheese
11 - 4 slices cheddar or American cheese, optional

# How To Make It:

01 - Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add 1 cup elbow macaroni and cook until al dente, approximately 7 to 8 minutes. Drain thoroughly in a colander.
02 - In the same saucepan, melt 2 tablespoons butter over medium heat. Add drained macaroni, 1/2 cup whole milk, 1 1/2 cups shredded cheddar cheese, and 1/4 teaspoon black pepper. Stir constantly until cheese is completely melted and sauce reaches creamy consistency. Remove from heat and allow to cool slightly for thickening.
03 - Arrange 8 bread slices on a clean work surface. Spread 4 tablespoons softened butter on one side of each slice.
04 - On the unbuttered side of 4 bread slices, distribute approximately 1/4 cup macaroni and cheese. Top each with 1 slice cheddar or American cheese if desired. Cover with remaining bread slices, buttered side facing outward.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan, working in batches if necessary. Cook 3 to 4 minutes per side, gently pressing with a spatula, until bread is golden and crisp with melted cheese interior.
06 - Remove sandwiches from skillet and rest 1 to 2 minutes. Slice diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • It turns two comfort foods into one outrageously satisfying bite that feels like a warm hug.
  • You can use leftover mac and cheese, which means less work and zero waste.
  • The crispy, buttery exterior against creamy pasta creates a texture contrast that keeps you reaching for another half.
  • It cooks fast enough for a weeknight but feels indulgent enough for a lazy weekend lunch.
02 -
  • If your mac and cheese is too hot when you assemble the sandwiches, it will melt the butter on the bread and make it impossible to get a crispy crust.
  • Medium heat is your friend here, high heat will burn the bread before the cheese inside has a chance to warm through.
  • Don't overfill the sandwiches or the pasta will squeeze out the sides and make a mess in the pan.
03 -
  • Use day old bread if you have it, because it holds up better to the weight of the filling and won't get soggy as fast.
  • Press the sandwiches gently but firmly with your spatula while they cook to help the cheese melt evenly and the bread crisp up.
  • Let the mac and cheese cool just enough to thicken before you spread it, or it will ooze out the sides and make a mess.
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