Mac Grilled & Cheese Recipe

Cook pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until just al dente (about 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make roux

In the same pot over medium heat, melt 4 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes, whisking constantly, until a pale blonde roux forms (do not brown).

Create cheese sauce

Slowly whisk in 2 cups whole milk to the roux, bringing to a gentle simmer. Cook, whisking, until the mixture thickens to coat the back of a spoon (2-3 minutes). Stir in 1 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1/2 teaspoon salt. Lower heat to low and whisk in 2 oz softened cream cheese until smooth. Remove pot from heat and fold in 2 cups shredded sharp cheddar and 1 cup shredded medium cheddar in two additions, stirring until melted and smooth. If sauce is too thick, add up to 1/4 cup reserved pasta water to loosen to a saucy consistency.

Combine pasta and sauce

Add drained macaroni back to the pot with the cheese sauce and stir until evenly coated. Taste and adjust seasoning with salt and pepper. Let cool slightly (5 minutes) so the mixture will hold when placed on bread.

Prepare bread

Spread a thin layer of mayonnaise (optional, about 1/2 teaspoon) on the outside of each of 8 bread slices — this promotes even browning. Alternatively, butter the outside of each slice with the reserved 4 tablespoons unsalted butter softened.

Assemble sandwiches

Divide the mac & cheese into 4 even portions. If using, fold chopped crispy bacon (pre-cooked) and sliced green onions into the mac & cheese now. Spoon each portion onto four bread slices, leaving a small border. Top each with another bread slice to form a sandwich. Press gently to flatten slightly.

Grill sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Add a small pat of butter or lightly oil the pan. Place sandwiches butter-side-down and cook 3-4 minutes until golden brown and crisp; flip and cook another 3-4 minutes until second side is golden and cheese filling is warmed through. If the exterior browns too quickly before the center heats, lower the heat and cover the pan for 1-2 minutes to allow the filling to warm without burning the bread.

Finish and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally. Serve hot with optional hot sauce on the side for drizzling.

To add crispy bacon: cook 6 slices bacon until crisp, drain on paper towels, chop, and fold into the mac & cheese before filling sandwiches. To add green onions or hot sauce: fold 2 tablespoons sliced green onions into the mac & cheese or drizzle 1 teaspoon hot sauce into the mixture to taste before assembling.