Mac & Cheese Grilled Cheese Sandwich (Printable)

A decadent sandwich featuring creamy macaroni and cheese nestled between golden, buttery toasted bread slices.

# What You'll Need:

→ Macaroni and Cheese

01 - 1 cup elbow macaroni
02 - 2 cups water
03 - 1 teaspoon salt
04 - 1.5 cups shredded sharp cheddar cheese
05 - 2 tablespoons unsalted butter
06 - 0.5 cup whole milk
07 - 0.25 teaspoon ground black pepper

→ Sandwich Assembly

08 - 8 slices sourdough or sandwich bread
09 - 4 tablespoons unsalted butter, softened
10 - 1 cup prepared macaroni and cheese
11 - 4 slices cheddar or American cheese, optional

# How to Make It:

01 - Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add 1 cup elbow macaroni and cook until just al dente, approximately 7 to 8 minutes. Drain thoroughly in a colander.
02 - In the same saucepan, melt 2 tablespoons butter over medium heat. Add the drained macaroni, 0.5 cup whole milk, 1.5 cups shredded cheddar cheese, and 0.25 teaspoon black pepper. Stir continuously until cheese is completely melted and sauce reaches creamy consistency. Remove from heat and allow to cool slightly for thickening.
03 - Arrange all 8 bread slices on a clean work surface. Spread 0.5 tablespoon softened butter on one side of each slice.
04 - On the unbuttered side of 4 bread slices, distribute approximately 0.25 cup macaroni and cheese. If desired, top each with 1 slice cheddar or American cheese. Cover each with a remaining bread slice, positioned with buttered side facing outward.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan, working in batches if necessary. Cook 3 to 4 minutes per side, applying gentle pressure with a spatula, until bread achieves golden-brown color and crust forms with melted cheese interior.
06 - Remove sandwiches from skillet and allow to rest for 1 to 2 minutes. Slice diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • It rescues leftover mac and cheese from boring reheating and turns it into a crispy, gooey masterpiece.
  • The buttery sourdough gets golden and crunchy while the creamy pasta stays silky inside, creating the ultimate texture contrast.
  • You only need a handful of ingredients and one skillet to pull off something that tastes like pure comfort.
  • It feels fancy enough to impress but easy enough to make on a weeknight without breaking a sweat.
02 -
  • Let the mac and cheese cool slightly before assembling or it will be too runny and ooze out the sides when you press the sandwich.
  • Don't crank the heat too high on the skillet or the bread will burn before the cheese inside gets warm and melty.
  • Butter the bread all the way to the edges so every bite has that crispy, golden crust.
03 -
  • Use day-old bread if you have it—it's sturdier and crisps up better without getting soggy from the mac and cheese.
  • Press the sandwich gently with your spatula while cooking to help the cheese melt evenly and create better contact with the pan for that perfect golden crust.
  • If you're making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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