Mac & Cheese Grilled Cheese Sandwich (Printable version)

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

# What You'll Need:

→ 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

# How to Prepare:

01 - Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add 1 cup elbow macaroni and cook until just al dente, approximately 7 to 8 minutes. Drain thoroughly in a colander.
02 - In the same saucepan, melt 2 tablespoons butter over medium heat. Add the drained macaroni, 1/2 cup whole milk, 1 1/2 cups shredded cheddar cheese, and 1/4 teaspoon black pepper. Stir constantly until cheese is completely melted and sauce reaches a 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 sandwich. Top each with one optional slice of cheddar or American cheese. Cover each with a remaining bread slice, buttered side 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 fully melts.
06 - Transfer sandwiches from skillet and allow to rest 1 to 2 minutes. Slice diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • It turns leftover macaroni into something that feels completely new and indulgent.
  • The contrast between crunchy toasted bread and creamy pasta is ridiculously satisfying.
  • You can make it in under 40 minutes, and it feeds a crowd without much effort.
  • It is basically two comfort foods in one, which means double the nostalgia and zero regrets.
02 -
  • Do not skip the cooling step after making the mac and cheese, or it will be too loose and spill out the sides when you flip the sandwich.
  • Keep the heat at medium, not high, because butter burns fast and you need time for the inside to warm through before the outside gets too dark.
  • If your mac and cheese is leftover from the fridge, warm it slightly in the microwave first so it melts faster when you grill the sandwich.
03 -
  • Use a cast iron skillet if you have one, because it holds heat evenly and gives you the most consistent golden crust.
  • Press down gently with the spatula while cooking, but do not smash it flat or you will squeeze out all the creamy filling.
  • If you are making these for a crowd, keep finished sandwiches warm in a low oven while you cook the rest in batches.
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