Name: Thyme Kitchen and Craft Beers GRILLED MACARONI & CHEESE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups elbow macaroni; 2 cups whole milk; 0.5 cups heavy cream; 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups aged American cheese, shredded; 1 cups gouda cheese, shredded; 2 oz cream cheese, softened; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp smoked paprika (optional); 0.25 cups sundried tomatoes in oil, drained and chopped; 0.5 cups mayonnaise; 1 tsp fresh lemon juice; 1 clove garlic, minced; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cups roasted red pimentos, drained and chopped; 2 oz cream cheese, softened; 1 tbs mayonnaise; 0.5 tsp hot sauce (optional); 0.125 tsp salt; 8 slices white sandwich bread (thin sliced); 2 tbs unsalted butter, softened (for grilling); 4 oz gouda slices or shredded (for melt); 1 tsp vegetable oil or spray (for skillet)

Method

Pasta & Cheese Base

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Drain and reserve 1/4 cup of the pasta cooking water.

Make roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs all-purpose flour and cook 1–2 minutes until the raw flour smell cooks off but before it browns.

Make cheese sauce

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream to the roux, whisking until smooth. Bring to a gentle simmer and cook 3–4 minutes until sauce thickens enough to coat the back of a spoon. Reduce heat to low and whisk in 2 oz softened cream cheese until smooth. Add 2 cups shredded aged American and 1 cup shredded gouda in batches, stirring until melted and silky. Stir in 1 tsp Dijon, 1/2 tsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika (if using). If sauce is too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tbsp at a time, to reach a scoopable consistency.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning. Keep warm while assembling sandwiches.

Sundried Tomato Aioli

In a small bowl, combine 1/4 cup chopped sundried tomatoes, 1/2 cup mayonnaise, 1 tsp lemon juice, 1 minced garlic clove, 1/4 tsp salt and 1/8 tsp black pepper. Use a spoon or small food processor to blend until slightly chunky but spreadable. Chill until ready to use.

Pimento Spread

In a small bowl or mini food processor, combine 1/4 cup chopped roasted red pimentos, 2 oz softened cream cheese, 1 tbs mayonnaise, 1/2 tsp hot sauce (if using) and 1/8 tsp salt. Process or whisk until smooth and spreadable. Adjust salt to taste.

Sandwich Assembly & Grilling

Assemble sandwiches

Lay out 4 slices of white bread. Evenly spread a thin layer (about 1 tbs) of sundried tomato aioli on the inside of each top slice. Spread about 1 tbs pimento spread on the inside of each bottom slice. Divide the macaroni & cheese into four portions and mound each portion onto the pimento-spread slices. Top each mound with a thin layer (about 1 oz) of extra shredded gouda or a slice of gouda to help binding. Close sandwiches with the aioli-spread slices.

Butter and grill

Heat a large nonstick skillet or griddle over medium-low to medium heat and lightly oil or spray. Spread the outsides of each sandwich with softened butter (about 1/2 tbs per side). Place sandwiches in the skillet (work in batches if needed). Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese inside is melted. If bread browns before cheese melts, lower heat and cover pan with a lid for 1–2 minutes to trap heat.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve hot, with extra sundried tomato aioli and pimento spread on the side for dipping if desired.

Grilled Macaroni & Cheese Recipe