Grilled Mac and Cheese Sandwich

Pasta · United States classic.

Ingredients

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

Method

1. Bring to a boil — Make the mac and cheese Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil.
2. Stir — Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions.
3. Whisk — The pasta should be tender but still chewy. While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.
4. Heat the pan — Drain the pasta in a colander. Place the empty pasta pan (no need to wash it) over low heat and add the butter.
5. Mix together — 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.
6. Continue cooking — Watch carefully so it does not scorch on the bottom of the pan.
7. Mix together — Slowly whisk the milk and cream into the flour mixture until everything is really well combined.
8. Heat the pan — Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes.
9. Stir — 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.
10. Stir — Then stir in the drained cooked pasta. Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil.
11. Continue cooking — Coat the paper or foil with nonstick cooking spray or slick it with butter.
12. Continue cooking — Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula.

More United States recipes

• Classic Cheeseburger
• BBQ Ribs
• Mac and Cheese
• Southern Fried Chicken
• Clam Chowder
• Buttermilk Pancakes