Mac & Cheese Grilled Cheese (Printable Version)

Golden toasted bread envelops creamy macaroni and sharp cheddar for a rich, comforting meal.

# What You'll Need:

→ Macaroni and Cheese

01 - 1 cup elbow macaroni
02 - 2 cups water
03 - 1 teaspoon salt
04 - 1½ cups shredded sharp cheddar cheese
05 - 2 tablespoons unsalted butter
06 - ½ cup whole milk
07 - ¼ teaspoon ground black pepper

→ Sandwich

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 water and salt to a boil in a medium saucepan. Add macaroni and cook until just tender, about 7 to 8 minutes. Drain well.
02 - Melt butter in the same saucepan over medium heat. Stir in drained macaroni, milk, shredded cheddar, and black pepper. Cook, stirring, until cheese melts and sauce thickens. Remove from heat and let cool slightly.
03 - Arrange bread slices on a clean surface. Spread softened butter on one side of each slice.
04 - On the non-buttered side of four bread slices, spoon about ¼ cup macaroni and cheese. Top each with a slice of cheddar or American cheese if desired. Cover with remaining bread slices, buttered side facing out.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
06 - Remove sandwiches from heat and let rest for 1 to 2 minutes before slicing and serving warm.

# Additional Tips::

01 -
  • It transforms two beloved comfort foods into one outrageously satisfying sandwich.
  • The whole thing comes together in under 40 minutes, so you can satisfy a craving without spending half your evening in the kitchen.
  • It's secretly elegant enough to serve to guests, but casual enough to eat straight from the skillet.
02 -
  • Cook the macaroni slightly under—it should still have a whisper of firmness because it continues softening once you add it to the warm cheese sauce and then again in the skillet.
  • Don't skip the resting step after cooking; it sounds small, but it's the difference between a neat sandwich and mac and cheese pouring down your chin.
  • Medium heat is your friend here—too high and the bread burns before the inside has time to warm through and the cheese to fully melt.
03 -
  • Make your mac and cheese the day before; cold leftover mac and cheese spreads more evenly than warm, freshly made sauce and is easier to control in the sandwich.
  • Use a flat griddle instead of a skillet if you have one—it distributes heat more evenly and fits two sandwiches at once, cutting your cooking time in half.
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