Grilled Mac and Cheese Sandwich

Grilled Mac and Cheese Sandwich — a classic American pasta delight.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Pasta, American, Cheesy

Ingredients

• 8 g macaroni
• 0.3333333333333333 g plain flour
• 0.75 tsp mustard
• 0.5 tsp garlic powder
• 0.5 tsp kosher salt
• 0.5 g black pepper
• 0.125 tsp cayenne pepper
• 6 g butter
• 1.5 ml milk
• 1 cup heavy cream
• 1 g monterey jack cheese
• 4 g butter
• 1 tsp garlic powder
• 16 g bread
• 8 g cheddar cheese
• 8 pcs colby jack cheese
• 4 g butter

Instructions

1. Start by bringing a medium saucepan filled with well-salted water to a rolling boil.
2. Once boiling, add the pasta and cook while stirring occasionally until it reaches al dente texture, which should take about 8 to 10 minutes.
3. In a separate small bowl, mix together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper using a whisk.
4. After cooking, drain the pasta using a colander.
5. Put the empty saucepan back on low heat and add the butter.
6. Allow the butter to melt, then gradually whisk in the flour mixture and continue to cook, whisking often, until it starts to brown, roughly 1 minute.
7. Slowly incorporate the milk and cream into the flour mixture while whisking until everything is well mixed.
8. Continue to cook the sauce, whisking continuously, until it is heated through and begins to thicken, which should take about 2 minutes.
9. Take the sauce off the heat.
10. Gradually stir in the cheese until it is fully melted.
11. Mix the drained, cooked pasta into the cheese sauce.
12. Prepare a 9-by-13-inch rimmed baking sheet by lining it with parchment paper or aluminum foil.
13. Lightly grease the lined paper or foil with nonstick cooking spray or butter.
14. Transfer the warm mac and cheese onto the prepared baking sheet and spread it out evenly using a spatula.
15. Take another piece of parchment paper, coat it with cooking spray or butter, and place it on top of the mac and cheese, ensuring the oiled side is down.
16. Chill the mac and cheese in the refrigerator until it is cool and firm, which will take about 1 hour.
17. Heat a large skillet made of cast iron or nonstick material over medium-low heat.
18. In a small bowl, combine the butter and garlic powder, stirring until the mixture is well combined.
19. Remove the mac and cheese from the fridge and take off the top layer of parchment paper.
20. Carefully cut the mac and cheese into 8 equal portions.
21. Spread 3/4 teaspoon of the garlic butter on one side of each slice of bread.
22. Place half of the bread slices, with the buttered side facing down, on a clean cutting board.
23. On each slice of bread, place one slice of Cheddar cheese followed by one piece of mac and cheese.
24. Top each mac and cheese piece with a slice of Jack cheese.
25. Finish by placing the remaining bread slices on top, with the buttered side facing up.
26. Using a wide spatula, transfer as many sandwiches as you can fit into the pan without overcrowding.
27. Cover the pan and cook until the bottoms are golden brown, which should take about 4 minutes.
28. Flip the sandwiches and continue cooking until the other sides are browned and the cheese has melted, for an additional 4 minutes.
29. Repeat the process with the leftover ingredients.
30. If you wish, cut the sandwiches in half before serving.

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