Mac & Cheese Grilled Cheese Sandwich (Printable Version)

Creamy macaroni and cheese nestled between golden, buttery toasted bread slices for the ultimate comfort sandwich.

# What You 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 1 cup elbow macaroni and cook until just al dente, approximately 7 to 8 minutes. Drain thoroughly in a colander.
02 - In the same saucepan, melt 2 tablespoons butter over medium heat. Stir in the drained macaroni, 1/2 cup milk, 1 1/2 cups shredded cheddar cheese, and 1/4 teaspoon black pepper. Stir continuously until cheese melts completely and sauce becomes creamy. Remove from heat and allow to cool slightly for thickening.
03 - Lay out all 8 bread slices on a clean work surface. Spread softened butter on one side of each slice.
04 - On the unbuttered side of 4 bread slices, spread approximately 1/4 cup macaroni and cheese. Top each with one slice of optional cheddar or American cheese. 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, pressing gently with a spatula, until bread achieves golden-brown crust and cheese melts completely.
06 - Remove sandwiches from skillet and allow to rest 1 to 2 minutes. Slice diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • It turns two comfort foods into one ridiculously satisfying bite that feels like a warm hug.
  • You can use leftover mac and cheese, so nothing goes to waste and dinner comes together in minutes.
  • The buttery, crunchy bread against creamy pasta creates a texture contrast that keeps you coming back for more.
  • It's endlessly customizable with mix-ins like bacon, jalapeños, or whatever's in your fridge.
02 -
  • If your mac and cheese is too loose, it will ooze out everywhere and make a mess in the pan, so let it cool and thicken before assembling.
  • Medium heat is non-negotiable, too high and the bread burns before the cheese melts, too low and you get pale, soggy toast.
  • Press gently with the spatula while cooking, it helps the layers fuse without squishing all the filling out the sides.
03 -
  • Use day-old bread if you have it, it toasts up crispier and holds together better under the weight of all that mac and cheese.
  • If you're making multiple sandwiches, keep the finished ones warm in a 200°F oven on a baking sheet while you cook the rest.
  • A cast iron skillet gives the best even browning and holds heat like a dream, but any heavy-bottomed pan will work.
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