Grilled Mac and Cheese Sandwich
Ingredients:
- Macaroni - 8 ounces (230 grams)
- Plain Flour - 1/3 cup
- Mustard Powder - 3/4 teaspoon
- Garlic powder - 1/2 teaspoon
- Kosher salt - 1/2 teaspoon
- Black pepper - 1/2 teaspoon
- Cayenne pepper - 1/8 teaspoon
- Butter - 6 tablespoons (85 grams)
- Whole Milk - 1 1/2 cups (360 milliliters)
- Heavy Cream - 1 cup (240 milliliters)
- Monterey Jack Cheese - 1 pound (455 grams)
- Butter - 4 tablespoons (55 grams)
- garlic powder - 1 teaspoon
- Bread - 16 slices square
- Cheddar Cheese - 8 slices mild
- Colby Jack Cheese - 8 slices
- Butter - 4 tablespoons (55 grams)
Instructions
- Make the mac and cheese 1
- Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil
- Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions
- The pasta should be tender but still chewy
- 2
- While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper
- 3
- Drain the pasta in a colander
- Place the empty pasta pan (no need to wash it) over low heat and add the butter
- When the butter has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute
- Watch carefully so it does not scorch on the bottom of the pan
- 4
- Slowly whisk the milk and cream into the flour mixture until everything is really well combined
- Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes
- Remove from the heat
- Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce
- Then stir in the drained cooked pasta
- 5
- Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil
- Coat the paper or foil with nonstick cooking spray or slick it with butter
- Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula
- Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese
- Refrigerate until cool and firm, about 1 hour
- Make the grilled cheese 6
- Heat a large cast-iron or nonstick skillet over medium-low heat
- 7
- In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended
- 8
- Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper
- Carefully cut into 8 equal pieces
- Each piece will make 1 grilled mac and cheese sandwich
- (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month
- ) 9
- Spread 3/4 teaspoon garlic butter on one side of each bread slice
- Place half of the slices, buttered-side down, on a clean cutting board
- Top each with one slice of Cheddar, then 1 piece of the mac and cheese
- (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich
- ) Place 1 slice of Jack on top of each
- Finish with the remaining bread slices, buttered-side up
- 10
- Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it
- Cover and cook until the bottoms are nicely browned, about 4 minutes
- 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
- 11
- Repeat with the remaining ingredients
- Cut the sandwiches in half, if desired, and serve