Save The skillet was sizzling, butter pooling at the edges, when I realized I'd made way too much mac and cheese the night before. Instead of reheating it plain, I grabbed two slices of sourdough and decided to see what would happen. That first bite—crispy, golden bread giving way to warm, creamy pasta—felt like discovering a secret the universe had been keeping from me. I've been making this sandwich ever since, and it never gets old.
I made these for my nephew once, and he looked at me like I'd just handed him the keys to a candy store. He kept asking if we could put mac and cheese inside everything now—pancakes, waffles, you name it. I had to draw the line somewhere, but watching him devour that sandwich with cheese stringing from his mouth reminded me why comfort food matters. It's not just about taste, it's about the grin that comes with it.
Ingredients
- Elbow macaroni: The classic shape that holds onto cheese sauce like it was born for it, cook it just to al dente so it doesn't turn mushy in the sandwich.
- Sharp cheddar cheese: This is where the flavor lives, the sharper the better because it cuts through the richness and keeps things interesting.
- Unsalted butter: You'll use it twice, once in the cheese sauce and again to crisp up the bread, and controlling the salt yourself makes all the difference.
- Whole milk: It makes the sauce silky without being too heavy, though I've used two percent in a pinch and it worked just fine.
- Sourdough or sandwich bread: Sourdough adds a tangy backbone that balances the cheese, but any sturdy bread will do as long as it can handle the heat.
- Optional cheese slices: This is for the truly devoted, an extra layer of melt that some days you just need.
Instructions
- Cook the macaroni:
- Bring salted water to a rolling boil and add the macaroni, stirring once to keep it from sticking. Drain it when it still has a little bite, because it will soften more once it meets the cheese.
- Make the cheese sauce:
- Melt butter in the same pot, then add the drained pasta, milk, shredded cheddar, and pepper, stirring gently until everything melts into a glossy, creamy pool. Let it cool for a few minutes so it thickens up and doesn't slide right out of your sandwich.
- Assemble the sandwiches:
- Butter one side of each bread slice generously, then flip four of them over and pile on the mac and cheese. Add that extra cheese slice if you're feeling bold, then cap it with the remaining bread, buttered side out.
- Cook the sandwiches:
- Set your skillet over medium heat and lay the sandwiches in carefully, pressing them down gently with a spatula. Cook until the bread turns deep golden and the inside is warm and melty, about three to four minutes per side.
- Rest and serve:
- Pull them off the heat and let them sit for a minute or two so the cheese sets just enough to not burn your tongue. Slice on the diagonal and serve while they're still steaming.
Save One rainy afternoon, I made a batch of these and sat by the window with a cup of soup, watching the drops race down the glass. The sandwich was so rich and satisfying that I didn't need anything else, just that moment of warmth and quiet. It's funny how a simple meal can turn an ordinary day into something you remember.
Flavor Variations
Once I stirred in crispy bacon bits and chopped chives, and it added a salty, oniony punch that made the sandwich feel almost fancy. Another time I tucked in a thin slice of tomato, which sounds weird but the acidity cut right through the cheese and made every bite brighter. You can also add a dash of hot sauce to the mac and cheese itself if you like a little heat sneaking up on you.
Serving Suggestions
This sandwich begs to be paired with tomato soup, the kind you dip the corner into and watch the cheese stretch as you pull it back out. A handful of crispy pickles on the side adds crunch and cuts the richness, or you can go with a simple green salad dressed lightly if you want to pretend you're being responsible. Honestly though, sometimes it's perfect all on its own with nothing but a napkin and good company.
Storage and Reheating
These are best eaten fresh, but if you have leftovers, wrap them in foil and keep them in the fridge for up to two days. Reheat in a skillet over low heat to bring back some of that crispy exterior, the microwave will make the bread soggy and sad. You can also freeze the assembled but uncooked sandwiches, then cook them straight from frozen over slightly lower heat, adding a couple extra minutes per side.
- Store leftover mac and cheese separately and assemble fresh sandwiches as needed.
- Reheat in a covered skillet to keep the inside warm without burning the outside.
- If freezing, wrap each sandwich individually in parchment then foil.
Save Every time I make this sandwich, I'm reminded that the best recipes come from happy accidents and a willingness to try something a little ridiculous. Give it a shot, and don't be surprised if it becomes your new favorite way to use leftovers.
Recipe FAQs
- → Can I prepare the macaroni and cheese ahead of time?
Yes, you can cook the macaroni and cheese up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling the sandwiches. This actually makes assembly faster on the day of serving.
- → What type of cheese works best for this sandwich?
Sharp cheddar provides excellent flavor for both the sauce and the sandwich filling. American cheese adds extra creaminess, while gruyere brings a slightly nutty dimension. Mix cheeses for more complex flavor profiles.
- → How do I prevent the bread from burning while the cheese melts inside?
Cook over medium heat rather than high heat, and don't press too hard with the spatula. Allow 3-4 minutes per side. If the exterior is browning too quickly, reduce the heat slightly and give the interior more time to warm through.
- → Can I use different types of bread?
Absolutely. Sourdough provides tanginess, while brioche adds richness. Whole wheat works for heartiness, and thick-cut sandwich bread offers great texture. Avoid very thin breads that may tear under the weight of the filling.
- → What are good side dishes to serve alongside this sandwich?
Tomato soup is the classic pairing. A crisp green salad, coleslaw, or roasted vegetables provide balance. Pickles or pickled vegetables add tang that complements the richness of the melted cheese beautifully.
- → How can I make this sandwich less heavy?
Use a lighter bread option, reduce the cheese slightly, or incorporate vegetables like diced tomatoes or spinach into the macaroni mixture. Serving with a light side like a fresh salad helps balance the meal.