The Best Mac and Cheese Sandwich Recipe

Introduction

This isn’t health food. Let’s get that out of the way. A mac and cheese sandwich is messy, indulgent, and borderline excessive, which is exactly the point. It’s what happens when your inner child and late-night adult cravings join forces.

You take creamy macaroni, trap it between two slices of buttery bread, and grill until everything’s melty and golden and a little ridiculous. Honestly? It shouldn’t work this well. But it does.

Perfect for lazy Sundays, midnight fridge raids, or whenever your soul needs carbs and cheese in stereo. Below, I’ll show you how to pull it off, and even how to adapt it for vegans or spice lovers.

Ingredients

For the mac and cheese:

• 1 cup dry elbow macaroni (about 2 cups cooked)
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• ½ cup milk (whole milk works best)
• ¾ cup shredded sharp cheddar cheese
• Salt and black pepper, to taste

For the sandwich:

• 4 slices thick bread (sourdough, brioche, or country white)
• 1–2 tablespoons butter, softened (for spreading on bread)
• Optional: extra cheddar cheese slices (for layering in sandwich)

Optional add-ins:

• 1 tablespoon grated Parmesan (mixed into the cheese sauce)
• Pinch of paprika or garlic powder (for added flavor)
• Cooked bacon, tomato slices, or jalapeños (for variation)

Instructions

How to Make a Mac and Cheese Sandwich (Without Overthinking It)

1. Boil the pasta.
Fill a pot with salted water, enough to taste like the sea, and bring it to a boil. Toss in your macaroni and cook it till just shy of soft. Drain it and let it hang out for a minute.

2. Make the cheese sauce.
In a small pan, melt butter over medium heat. Stir in the flour and let it cook for about a minute. It’ll look like paste — that’s good. Slowly whisk in the milk until it smooths out. Lower the heat and add your shredded cheddar. Stir till melted and silky. Taste. Add salt and pepper until it tastes like something you’d want to eat by the spoonful. (You might want to. Resist.)

3. Build the sandwich.
Butter one side of each bread slice. On the unbuttered side, spoon a thick layer of your mac and cheese. Don’t overdo it, tempting, but trust me, it’ll spill. Want to sneak in a slice of extra cheese or a little veal? Now’s your moment. Top with the second slice, buttered side out.

4. Toast it low and slow.
Heat a skillet over medium-low — patience matters here. Place your sandwich down and let it sizzle gently. Press with a spatula now and then. Flip after 3–4 minutes, or once it’s golden and crisp. Same thing on the other side.

5. Let it rest (just briefly).
It’s molten in the middle, so give it a minute before cutting. This part’s underrated but makes a difference, your sandwich will stay together and won’t burn your mouth.

Do I have to make homemade mac and cheese?

Nope. If you’ve got boxed mac and cheese, use it. Just make sure it’s thick and not too soupy — the goal is a grilled cheese vibe, not a pasta spillout.

Tips & Tricks for a Perfect Mac and Cheese Sandwich

You can just slap mac and cheese between two slices of bread and call it a day. But if you want that “damn, this is next level” experience, here’s what makes all the difference.

Don’t skip the butter, on the outside

Seems obvious, but it’s worth repeating: butter the outside of the bread, not the inside. That’s how you get that golden, crispy crust. Want a little extra flavor? Mix a pinch of garlic powder or paprika into your softened butter before spreading.

Use leftover mac and cheese, but reheat it

Cold mac and cheese is stiff and clumpy. Warm it up slightly before spreading it onto the bread, so it melts again and doesn’t tear the bread apart when grilling.

Low heat = crispy bread, melty center

High heat will burn the bread before the cheese inside even thinks about melting. Medium-low heat gives you that golden crust and gooey middle. Press gently with a spatula to help it along — but don’t flatten it like a panini unless you like it that way.

Mix your cheeses

Cheddar is classic, but a little mozzarella or Monterey Jack gives you meltier texture. Even a touch of Parmesan in the mix adds depth. You don’t need to go full cheese sommelier — just what you’ve got on hand.

Why is my mac and cheese sandwich soggy?

Usually, the culprit is overly wet mac and cheese or heat that’s too low. Make sure your filling is thick and creamy, not runny. And toast the sandwich over medium-low heat, not low — you need enough heat to crisp the bread without oversteaming the middle.

Serving Suggestions

This sandwich is pretty rich, so it helps to have something on the side that balances it out. A little freshness, a little crunch, you get the idea.

Honestly, a simple salad works great. Nothing fancy, just some greens with a sharp vinaigrette to cut through the cheese. Tomato soup is a classic, obviously, but any creamy veggie soup will do the trick.

Craving something salty? A handful of chips or a pickle spear never hurts. Feeling full-send comfort food? Toss in some fries or tater tots and call it a day.

Bottom line: pair it with whatever makes your plate feel right. No rules here.

Substitutions & Variations

This sandwich isn’t precious. Use what you’ve got, skip what you don’t, and throw in whatever makes your stomach happy.

• No cheddar? No problem. Mozzarella melts beautifully, Gouda adds a little smoke, and Swiss gives you that diner-style stretch. Honestly, a handful of mixed shredded cheese from a bag works fine, too.
• Going dairy-free? Swap in your favorite plant-based butter and cheese, and use oat or almond milk for the sauce. It won’t be identical, but it’ll still hit the comfort spot.
• Want heat? Stir a spoonful of sriracha into the cheese sauce or layer in some thin jalapeño slices. Crushed red pepper flakes work too, if you’re into slow-burn spice.
• If you’ve got bacon, use it. Same goes for pulled pork or leftover BBQ chicken, those work freakishly well. Or lean veggie with sautéed mushrooms or caramelized onions. Roasted red pepper adds nice color and bite.
• As for the bread? Sourdough gives it crunch, brioche adds butteriness, and even gluten-free bread can work if it’s sturdy enough to grill.

Nutrition Information (Per Sandwich, Approximate)

Let’s be real, this isn’t healthy food. But if you’re curious, here’s what you’re working with when you build a classic mac and cheese sandwich (based on whole milk, cheddar, and standard white bread):

• Calories: 550–650
• Total Fat: 28–35g
• Saturated Fat: 15–18g
• Carbohydrates: 50–55g
• Protein: 15–18g
• Sodium: 750–950mg
• Fiber: 2–3g
• Sugar: 5–7g

This will vary depending on the cheese, bread, and mac you use. Go lighter with low-fat cheese and whole grain bread, or go full comfort mode. Your call.

Mac and Cheese Sandwich Recipe

Mari

Discover the ultimate mac and cheese sandwich recipe, melty, crispy, and totally satisfying. Get pro tips and serving ideas. Learn more now!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Dish / Sandwich

Cuisine American

Servings 4 people

Calories 610 kcal

Equipment

• pot
• small saucepan
• Whisk
• Spatula
• Skillet

Ingredients

  

• 1 cup dry elbow macaroni
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 0.5 cup whole milk
• 0.75 cup shredded sharp cheddar cheese
• Salt and black pepper, to taste
• 4 slices thick bread (sourdough, brioche, or country white)
• 1–2 tablespoons butter, softened (for spreading on bread)
• Optional: extra cheddar cheese slices
• 1 tablespoon grated Parmesan (optional)
• Pinch of paprika or garlic powder (optional)
• Optional add-ins: cooked bacon, tomato slices, or jalapeños

Instructions

 

• Fill a pot with salted water and bring it to a boil. Add macaroni and cook until just shy of soft. Drain and set aside.
• In a small pan, melt butter over medium heat. Stir in the flour and cook for about a minute. Slowly whisk in milk until smooth. Lower heat, add shredded cheddar, and stir until melted. Season with salt and pepper to taste.
• Butter one side of each bread slice. On the unbuttered side, layer mac and cheese. Optionally add a cheese slice or extras. Top with another slice, buttered side out.
• Heat a skillet over medium-low. Toast sandwich for 3–4 minutes per side, pressing gently with a spatula, until golden and crisp.
• Remove from heat and let it rest for a minute before cutting. This keeps it together and prevents burns.

Notes

• Calories: 550–650
• Total Fat: 28–35g
• Saturated Fat: 15–18g
• Carbohydrates: 50–55g
• Protein: 15–18g
• Sodium: 750–950mg
• Fiber: 2–3g
• Sugar: 5–7g

This will vary depending on the cheese, bread, and mac you use. Go lighter with low-fat cheese and whole grain bread — or go full comfort mode.

 

 

FAQ: You Asked, We Grilled

Conclusion

Mac and cheese sandwiches don’t need to be complicated; that’s the beauty of them. It’s comfort food with a little bit of rebellion. Maybe you’re using boxed mac, maybe it’s homemade. Doesn’t matter. It’s all about that crunchy outside, gooey middle, and the kind of satisfaction you usually only get from late-night cravings or childhood throwbacks. It’s nostalgic, messy, ridiculously good, and adaptable to whatever’s in your fridge. Make one when you need a mood boost, or just because you can. Once you do, don’t be surprised if it becomes your new favorite lazy-day ritual.