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