Pin It The skillet was hissing, the butter pooling gold at the edges, when I realized I'd accidentally made too much mac and cheese the night before. Standing there with a full container of cold pasta and a loaf of sourdough, the idea hit me like a lightbulb moment. What if I just stuffed it between bread and grilled it? That first bite, all molten and crunchy at once, made me wonder why I'd ever eaten these two things separately.
I made these for my sister one rainy Saturday, and she laughed so hard she nearly dropped hers. She said it was like eating childhood and adulthood at the same time. We sat on the couch with our plates, dipping the sandwiches into tomato soup, and she declared it the best bad idea I'd ever had. Honestly, I couldn't argue.
Ingredients
- Elbow macaroni: The classic shape holds cheese sauce beautifully and fits perfectly inside a sandwich without poking through the bread.
- Sharp cheddar cheese: Shredding it yourself makes all the difference, the pre-shredded stuff has coatings that keep it from melting as smoothly.
- Unsalted butter: You need it twice, once for the mac and once for the bread, and using unsalted lets you control the saltiness.
- Whole milk: It makes the cheese sauce silky and rich without being too heavy or greasy.
- Sourdough or sandwich bread: Sourdough adds a slight tang that cuts through the richness, but any sturdy bread works as long as it can hold the filling.
- Optional cheese slices: A slice of American or extra cheddar inside gives you that pull-apart cheese stretch that makes everything feel more decadent.
Instructions
- Cook the macaroni:
- Boil the pasta in salted water until its just shy of tender, because it will soften a bit more when you mix it with the hot cheese sauce. Drain it well so you dont end up with a watery filling.
- Make the cheese sauce:
- Melt the butter in the same pot, then stir in the drained pasta, milk, shredded cheddar, and pepper until everything melts into a glossy, thick sauce. Let it cool for a few minutes so it firms up enough to stay put inside the sandwich.
- Assemble the sandwiches:
- Butter the outside of each bread slice generously, then pile the mac and cheese on the unbuttered side. If youre using extra cheese slices, tuck them in now for maximum melt.
- Cook the sandwiches:
- Set your skillet over medium heat and lay the sandwiches in gently, pressing them down with a spatula so the bread makes full contact with the pan. Flip after 3 to 4 minutes when the bottom is golden and crisp, then cook the other side until equally gorgeous.
- Rest and serve:
- Let them sit for a minute or two after you pull them off the heat, this helps the cheese set just enough so it doesnt all spill out when you cut in. Slice and serve while theyre still hot and gooey.
Pin It The first time I served these at a small dinner, someone asked if I'd deep-fried them because they looked so golden and perfect. I hadnt, but I took it as the highest compliment. Watching everyone take that first bite and go quiet for a second before grinning, I knew this recipe was a keeper.
How to Use Leftovers
If you already have mac and cheese in the fridge, this becomes a five-minute assembly job. Cold mac and cheese actually works even better because its thicker and easier to spread without squishing the bread. Just make sure its not too stiff, if it is, stir in a splash of milk before using it.
Flavor Boosters
Ive stirred in crispy crumbled bacon, chopped green onions, and even a pinch of smoked paprika into the mac before assembling. A few dashes of hot sauce or a smear of Dijon mustard on the inside of the bread can turn this into something with a little more attitude. Experiment based on what you have around, this sandwich is forgiving and loves bold flavors.
Serving Suggestions
Tomato soup is the obvious pairing, but Ive also served these with a simple green salad dressed in lemon vinaigrette to balance the richness. Pickles on the side are a surprisingly perfect match, the acidity cuts through the cheese in a way that makes you want another bite.
- Pair with tangy dill pickles or pickled jalapeños for a bright contrast.
- Serve alongside a crisp coleslaw for crunch and freshness.
- Offer hot sauce or ketchup on the side for dipping, people love customizing their plate.
Pin It This sandwich proves that the best recipes often come from happy accidents and a willingness to break the rules. Make it once, and I promise it will become your go-to move whenever you have leftover mac and cheese.
Recipe FAQs
- → Can I prepare the mac and cheese ahead of time?
Yes, you can cook the macaroni and cheese up to 2 days in advance and refrigerate it. Reheat gently on the stovetop with a splash of milk before assembling your sandwiches to restore the creamy consistency.
- → What type of bread works best for this sandwich?
Sourdough bread is ideal for its tangy flavor and sturdy structure that holds up to the creamy filling and griddling. Thick-cut sandwich bread or white bread also work well. Avoid thin-sliced bread as it may become soggy.
- → How do I prevent the sandwich from becoming too greasy?
Use a moderate amount of softened butter on the bread and avoid pressing too hard with the spatula while cooking. Allow excess butter to drain off the griddle, and cook over medium rather than high heat for even browning without excess oil absorption.
- → Can I add other ingredients to the macaroni and cheese filling?
Absolutely. Crispy bacon bits, sautéed mushrooms, caramelized onions, or fresh herbs like chives and parsley enhance the filling beautifully. Stir these in after the cheese sauce is complete and the mixture has cooled slightly.
- → What should I serve alongside this sandwich?
Tomato soup pairs wonderfully for a classic comfort meal combination. Alternatively, serve with a simple green salad, pickled vegetables, or crispy fries. A cold beverage like milk, lemonade, or iced tea complements the rich, creamy sandwich.
- → How do I store leftovers?
Store leftover macaroni and cheese separately in an airtight container for up to 3 days. Reheat gently before using to reassemble fresh sandwiches. Store cooked sandwiches refrigerated for no more than 1 day and reheat in a skillet or toaster oven to restore crispness.