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Grilled Mac and Cheese Sandwich

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  • Macaroni - 8 ounces (230 grams)
  • Plain Flour - 1/3 cup
  • Mustard Powder - 3/4 teaspoon
  • Garlic powder - 1/2 teaspoon
  • Kosher salt - 1/2 teaspoon
  • Black pepper - 1/2 teaspoon
  • Cayenne pepper - 1/8 teaspoon
  • Butter - 6 tablespoons (85 grams)
  • Whole Milk - 1 1/2 cups (360 milliliters)
  • Heavy Cream - 1 cup (240 milliliters)
  • Monterey Jack Cheese - 1 pound (455 grams)
  • Butter - 4 tablespoons (55 grams)
  • garlic powder - 1 teaspoon
  • Bread - 16 slices square
  • Cheddar Cheese - 8 slices mild
  • Colby Jack Cheese - 8 slices
  • Butter - 4 tablespoons (55 grams)


  • Make the mac and cheese 1.
  • Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil.
  • Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions.
  • The pasta should be tender but still chewy.
  • 2.
  • While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.
  • 3.
  • Drain the pasta in a colander.
  • Place the empty pasta pan (no need to wash it) over low heat and add the butter.
  • When the butter has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute.
  • Watch carefully so it does not scorch on the bottom of the pan.
  • 4.
  • Slowly whisk the milk and cream into the flour mixture until everything is really well combined.
  • Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes.
  • Remove from the heat.
  • Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce.
  • Then stir in the drained cooked pasta.
  • 5.
  • Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil.
  • Coat the paper or foil with nonstick cooking spray or slick it with butter.
  • Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula.
  • Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese.
  • Refrigerate until cool and firm, about 1 hour.
  • Make the grilled cheese 6.
  • Heat a large cast-iron or nonstick skillet over medium-low heat.
  • 7.
  • In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.
  • 8.
  • Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper.
  • Carefully cut into 8 equal pieces.
  • Each piece will make 1 grilled mac and cheese sandwich.
  • (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.
  • ) 9.
  • Spread 3/4 teaspoon garlic butter on one side of each bread slice.
  • Place half of the slices, buttered-side down, on a clean cutting board.
  • Top each with one slice of Cheddar, then 1 piece of the mac and cheese.
  • (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich.
  • ) Place 1 slice of Jack on top of each.
  • Finish with the remaining bread slices, buttered-side up.
  • 10.
  • Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it.
  • Cover and cook until the bottoms are nicely browned, about 4 minutes.
  • Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.
  • 11.
  • Repeat with the remaining ingredients.
  • Cut the sandwiches in half, if desired, and serve.

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