Grilled Mac and Cheese Sandwich

Ingredients

• 230 gMacaroni
• 42 gFlour
• 2 gMustard
• 4.5 gGarlic powder
• 3 gSalt
• 1 gPepper
• 0.5 gCayenne pepper
• 195 gButter
• 370 gMilk
• 242 gCream
• 775 gCheese
• 480 gBread

Instructions

1. 1

   Make the mac and cheese

   • Bring a medium pot of generously salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes.
   • Whisk together the flour, mustard powder, 1/2 tsp garlic powder, salt, black pepper and cayenne in a small bowl.
   • Drain the pasta. Put the empty pasta pot over low heat, add 85 g butter and melt. Whisk in the flour-spice mixture and cook about 1 minute until it begins to brown.
   • Slowly whisk in the milk and cream until well combined. Cook, whisking constantly, until the sauce thickens slightly (about 2 minutes). Remove from heat and stir in the Monterey Jack cheese until melted. Fold in the drained pasta.
   • Line a 23 x 33 cm rimmed baking sheet with parchment, grease it, spread the mac and cheese evenly, cover with another greased parchment (oiled side down) and refrigerate until firm, about 1 hour.
2. 2

   Make the grilled sandwiches

   • Heat a large skillet over medium-low heat.
   • Stir together 110 g butter and 1 tsp garlic powder to make garlic butter.
   • Remove the mac and cheese from the fridge, peel off the top parchment and cut into 8 equal pieces.
   • Spread about 3/4 tsp garlic butter on one side of each bread slice. Place 8 buttered-side-down slices on a board; top each with a Cheddar slice, one mac-and-cheese piece, and a Colby-Jack slice. Finish with the remaining slices, buttered-side up.
   • Cook as many sandwiches as fit in the pan without crowding, covered, 3–4 minutes per side until golden and the filling is heated through. Repeat and serve.