Lunch

Grilled Mac and Cheese Sandwich

Name: Grilled Mac and Cheese Sandwich
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Cuisine: American
Ingredients: 8 ounces (230 grams) macaroni; 1/3 cup plain flour; 3/4 teaspoon mustard powder; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 6 tablespoons (85 grams) butter; 1 1/2 cups (360 milliliters) whole milk; 1 cup (240 milliliters) heavy cream; 1 pound (455 grams) Monterey Jack cheese; 4 tablespoons (55 grams) butter; 1 teaspoon garlic powder; 16 square slices bread, square; 8 mild slices Cheddar cheese, mild; 8 slices Colby Jack cheese; 4 tablespoons (55 grams) butter

Creamy homemade macaroni and cheese is chilled in portions, layered with cheddar and Colby Jack between garlic-buttered bread, and griddled until golden and melty.

1 hr 40 min
940 kcal
Vegetarian
American
Pasta
Sandwich

Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 8 servings

Steps

Step 1:
Bring a medium saucepan of generously salted water to a boil.
Step 2:
Add the macaroni and cook, stirring occasionally, until al dente, 8 to 10 minutes or according to the package directions; it should be tender but still chewy.
8–10 min
Step 3:
While the macaroni cooks, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper in a small bowl.
Step 4:
Drain the macaroni in a colander.
Step 5:
Set the empty pasta pan over low heat and melt the butter.
Step 6:
Whisk in the flour mixture and cook, whisking frequently, until it begins to brown and smells nutty, about 1 minute; do not let it scorch.
1 min
Step 7:
Slowly whisk the milk and cream into the flour mixture until well combined.
Step 8:
Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes; remove from the heat.
2 min
Step 9:
Gradually stir the Monterey Jack cheese into the sauce until melted, then stir in the drained cooked macaroni.
Step 10:
Line a 9-by-13-inch rimmed baking sheet with parchment paper or aluminum foil, and coat it with nonstick cooking spray or butter.
Step 11:
Spread the warm mac and cheese evenly on the prepared baking sheet.
Step 12:
Coat another piece of parchment with cooking spray or butter and place it, coated-side down, directly on the mac and cheese.
Step 13:
Refrigerate until cool and firm, about 1 hour.
1 h
Step 14:
Heat a large cast-iron or nonstick skillet over medium-low heat.
Step 15:
Stir together 4 tablespoons butter and the garlic powder in a small bowl until well blended.
Step 16:
Remove the mac and cheese from the refrigerator, peel off the top parchment, and carefully cut it into 8 equal pieces.
Step 17:
Spread 3/4 teaspoon garlic butter on one side of each bread slice.
Step 18:
Place half the bread slices, buttered-side down, on a clean cutting board.
Step 19:
Top each slice with one slice of Cheddar, one piece of mac and cheese, and one slice of Colby Jack.
Step 20:
Finish the sandwiches with the remaining bread slices, buttered-side up.
Step 21:
Using a wide spatula, place as many sandwiches as fit without crowding into the skillet; cover and cook until the bottoms are browned, about 4 minutes.
4 min
Step 22:
Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.
4 min
Step 23:
Repeat with the remaining sandwiches, cut in half if desired, and serve.