The ultimate indulgence — a grilled cheese sandwich stuffed with a slab of creamy homemade mac and cheese and three cheeses, griddled in garlic butter until golden.
This grilled mac and cheese sandwich is pure indulgence — a slab of firm, creamy homemade mac and cheese layered with Cheddar and Jack between buttery, golden-griddled bread. It's the ultimate comfort food mash-up, gooey in the middle with a crisp, garlicky crust. Decadent, nostalgic and impossible to resist.
Prep 80 min
Cook 25 min
Total 105 min
Medium
- 8 ounces (230 grams) Macaroni
- 1/3 cup Plain Flour
- 3/4 teaspoon Mustard Powder
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/8 teaspoon Cayenne Pepper
- 1 1/2 cups (360 milliliters) Whole Milk
- 1 cup (240 milliliters) Heavy Cream
- 1 pound (455 grams) Monterey Jack Cheese
- 1 teaspoon Garlic Powder
- 16 slices square Bread
- 8 slices mild Cheddar Cheese
- 8 slices Colby Jack Cheese
- 4 tablespoons (55 grams) Butter
Tags:
CheesyVideo
Preparation
- Make the mac and cheese: bring a medium saucepan of generously salted water to the boil, add the pasta, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
- While it cooks, whisk together the flour, mustard powder, garlic powder, salt, black pepper and cayenne in a small bowl.
- Drain the pasta. Place the empty pan over low heat and add the butter; once melted, whisk in the flour mixture and cook, whisking frequently, until it begins to brown and smells nutty, about 1 minute, watching it doesn't scorch.
- Slowly whisk in the milk and cream until well combined, then cook, whisking constantly, until heated through and just beginning to thicken, about 2 minutes. Off the heat, gradually add the cheese, stirring until melted into the sauce, then stir in the drained pasta.
- Line a 9-by-13-inch rimmed baking sheet with greased parchment, pour in the mac and cheese, and spread evenly. Press another piece of greased parchment directly onto the surface and refrigerate until cool and firm, about 1 hour.
- Make the sandwiches: heat a large cast-iron or non-stick skillet over medium-low heat. Stir together the 4 tbsp butter and garlic powder.
- Peel the top parchment off the chilled mac and cheese and cut into 8 equal pieces. Spread ¾ tsp garlic butter on one side of each bread slice. Place half the slices buttered-side down, top each with a slice of Cheddar, a piece of mac and cheese, and a slice of Jack, then finish with the remaining bread, buttered-side up.
- Griddle as many as fit without crowding, covered, until the bottoms are browned, about 4 minutes, then turn and cook until the second sides are browned and the cheese melted, about 4 minutes more. Repeat with the rest, cut in half if you like, and serve.
Tips from the ZestyPlate Kitchen
- Chill the mac and cheese until firm so it holds its shape when you slice and sandwich it.
- Griddle low and slow so the bread crisps and the cheese melts without the outside burning.
- Brush the bread with garlic butter for extra flavour and a beautifully browned crust.
- Cover the pan while griddling to trap heat and ensure the cheese melts all the way through.
Frequently Asked Questions
Yes — leftover mac and cheese is perfect here. Just chill it firm and slice it into slabs that fit your bread.
A sturdy white sandwich bread holds up well to the rich filling. Sourdough or a thick-cut loaf also work beautifully.
Keep the heat at medium-low and cover the pan. Patience lets the centre melt while the crust browns gently rather than scorching.
Make and chill the mac and cheese ahead, then griddle the sandwiches fresh just before serving for the best crisp, melty result.
