Mac & Cheese Grilled Cheese Sandwich (Printable)

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

# Ingredient List:

→ 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 Assembly

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

# Directions:

01 - Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add 1 cup elbow macaroni and cook until al dente, approximately 7 to 8 minutes. Drain thoroughly through a colander.
02 - In the same saucepan, melt 2 tablespoons butter over medium heat. Add 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 reaches creamy consistency. Remove from heat and allow to cool slightly for thickening.
03 - Arrange all 8 bread slices on a clean work surface. Spread 4 tablespoons softened butter evenly on one side of each slice.
04 - On the unbuttered side of 4 bread slices, distribute approximately 1/4 cup macaroni and cheese per slice. Top each with 1 slice cheddar or American cheese if desired. Cover with remaining bread slices, positioning buttered sides 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, applying gentle pressure with a spatula, until bread achieves golden-brown color and cheese melts completely.
06 - Transfer sandwiches from skillet to serving plates. Allow 1 to 2 minutes resting time before slicing. Serve immediately while hot.

# Expert Tips:

01 -
  • It turns leftover macaroni into something that feels brand new and exciting.
  • The contrast between crunchy toasted bread and silky cheese sauce is pure magic.
  • You can make it start to finish in about half an hour, perfect for a lazy weekend lunch.
  • It tastes like childhood and innovation all at once.
02 -
  • If your mac and cheese is too loose, it will ooze out everywhere, so let it cool and thicken before you build the sandwich.
  • Medium heat is your friend here, too high and the bread burns before the inside gets warm.
  • Press gently with the spatula but don't smash it flat, you want crispy bread not a pancake.
03 -
  • Use day old bread if you have it, it holds up better under the weight of the mac and cheese and gets crispier.
  • A cast iron skillet gives the most even, beautiful golden crust.
  • Don't skip the resting time after cooking, it keeps the cheese from burning your mouth and makes slicing cleaner.
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