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Macaroni

Plain Flour

Mustard Powder

Garlic powder

Kosher salt

Black pepper

Cayenne pepper

Butter

Whole Milk

Heavy Cream

Monterey Jack Cheese

garlic powder

Bread

Cheddar Cheese

Colby Jack Cheese

Instructions

• 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.