Grilled Mac and Cheese Sandwich

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
• 16 slices square Bread
• 8 slices mild Cheddar Cheese
• 8 slices Colby Jack Cheese

Instructions

1. Begin by making the mac and cheese. Bring a medium saucepan of generously salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 8–10 minutes or according to the package directions. Drain the pasta in a colander.
2. While the pasta cooks, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper in a small bowl.
3. Return the empty pasta pot to low heat and melt the butter. Whisk in the flour mixture and cook, stirring constantly, for about 1 minute until lightly browned and fragrant, taking care not to scorch it.
4. Slowly whisk in the milk and heavy cream until fully combined. Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Remove from the heat and gradually stir in the grated cheese until fully melted and smooth. Stir in the cooked macaroni.
5. Line a 9 × 13-inch (23 × 33 cm) rimmed baking sheet with parchment paper or foil and grease it lightly. Spread the warm mac and cheese evenly on the sheet. Cover with a second greased sheet of parchment, pressing it directly onto the surface. Refrigerate for about 1 hour, until firm.
6. Once chilled, remove the top parchment and cut the mac and cheese into 8 equal portions. Each portion will be used to make one sandwich.
7. Heat a large cast-iron or nonstick skillet over medium-low heat. In a small bowl, mix the butter with garlic powder.
8. Spread the garlic butter on one side of each slice of bread. Place half of the slices buttered-side down, top each with a slice of Cheddar cheese, one portion of mac and cheese, and a slice of Monterey Jack. Finish with the remaining bread slices, buttered-side up.
9. Place the sandwiches in the skillet without overcrowding. Cover and cook for about 4 minutes, until the bottoms are golden brown. Flip and cook for another 4 minutes, until the second side is browned, the cheese is melted, and the filling is heated through.
10. Repeat with the remaining sandwiches if needed. Cut in half if desired and serve hot.

instructions_source: editorial-classic