For the .00001% of you that have never had macaroni cheese and/or grilled cheese, perhaps this recipe may not be of interest to you 😉 But for the rest of you who have grown up on these traditional American dishes and enjoy them even today as adults, this recipe is for you! This recipe will knock your socks off (and impress and wow your kids too!)
I eat copious amounts of cheese in my life, and my goodness this dish hits the spot for me. When served fresh off the skillet, the hot, fresh, and cheesy mac and cheese coupled with perfectly double-crisped buttermilk bread (I brown BOTH sides of each slice so that it is extra crunchy) transports me to my childhood in one, heavenly bite.
Feel free to use leftover mac and cheese from another night, just be sure to heat it up in the microwave before you load it between your sliced bread! 🙂 I hope you enjoy this with your loved ones – and if you do share it with your adult loved ones that might want more than just pasta, cheese, and bread, feel free to get creative by adding sliced onions, tomatos, cooked crab, cooked lobster, or more into the middle of the sandwich along with the mac and cheese! 🙂
And lastly, if you don’t like the idea of the mac and cheese sandwich, please just make the mac and cheese in my recipe with the cheese and bechamel and serve it like a pasta – I promise you will love it! 🙂
2 cups elbow macaroni pasta
2 cups shredded cheese of your choice (I like to use a mix of sharp cheddar and gruyere)
2 cups white bechamel sauce
Kosher salt, as desired
freshly cracked pepper, as desired
sliced buttermilk bread
1/2 tablespoon butter
Cover a large pot of salted water and bring to a boil. Add uncooked elbow macaroni and cook according to directions until cooked the way you like to eat them (do not under cook!). Drain well in a colander.
While the pasta is hot, mix it with the cheese and bechamel sauce. Taste and add salt and pepper as desired.
Assembling the Grilled Sandwich
Heat a skillet over medium heat. Once hot, melt butter and put both slices of bread on skillet. Allow the side that is down to brown to the way you like it.
Now flip the bread slices and add a little more butter, if desired. Load one of the browned sides with your hot macaroni and cheese and top with the other slice, browned side on the INSIDE of the sandwich.
Continue to cook the sandwich over low to medium heat until the outside of the bread slices are browned to your perfection.
Serve hot with sliced red onions, tomatoes, basil tomato sauce, chipotle mayo, relish, tomato soup, or anything else that you think you might like. Enjoy! 🙂