Mac & Cheese Grilled Cheese Sandwich (Print Version)

Creamy macaroni and cheese between golden, buttery toasted bread slices. Decadent comfort food ready in 35 minutes.

# 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

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 elbow macaroni and cook until just al dente, approximately 7 to 8 minutes. Drain thoroughly using a colander.
02 - In the same saucepan, melt 2 tablespoons butter over medium heat. Stir in the drained macaroni, 1/2 cup whole milk, 1 1/2 cups shredded cheddar cheese, and 1/4 teaspoon black pepper. Stir continuously until cheese is completely melted and sauce achieves a creamy consistency. Remove from heat and allow to cool slightly for thickening.
03 - Lay out all 8 bread slices on a clean work surface. Spread 4 tablespoons softened butter evenly on one side of each slice.
04 - On the unbuttered side of 4 bread slices, distribute approximately 1/4 cup macaroni and cheese per slice. Top each with one slice of 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, applying gentle pressure with a spatula, until bread achieves golden-brown crispness and cheese melts completely.
06 - Remove sandwiches from skillet and rest 1 to 2 minutes before slicing. Serve hot immediately.

# Additional Tips::

01 -
  • It turns two comfort foods into one ridiculously satisfying meal that feels indulgent without any fuss.
  • Youre using crispy, buttery bread as the vessel for creamy mac and cheese, which means every bite has texture and richness.
  • Its fast enough for a weeknight but impressive enough that everyone will ask you to make it again.
02 -
  • Let the mac and cheese cool slightly before assembling or it will slide right out of the sandwich when you flip it in the pan.
  • Use medium heat, not high, or the bread will burn before the inside gets warm and melty.
  • Press gently with the spatula while cooking to help the layers fuse together without squishing out the filling.
03 -
  • Grate your own cheese instead of buying pre shredded, it melts smoother and tastes fresher without any cellulose coating.
  • Butter the bread all the way to the edges so every corner turns golden and crispy.
  • If your skillet is big enough, cover it with a lid for the first minute to help the cheese inside melt faster.
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