This recipe gives you the ultimate comfort food mashup: creamy mac and cheese stuffed between golden, crispy bread with melted cheese. Takes about 10 minutes and uses ingredients you probably already have simply Mac and Cheese Sandwich.
Ingredients You Need
For the sandwich:
- 2 slices sourdough bread
- 1 cup extra cheesy mac and cheese
- 2 tablespoons butter
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
That’s it. Simple ingredients that create something really special.
How to Make Mac and Cheese Grilled Cheese
Step 1: Make or heat up your mac and cheese until it’s super hot and creamy.
Step 2: Butter both slices of bread on one side.
Step 3: Heat a skillet over medium heat and place bread butter-side down.
Step 4: Sprinkle cheese on the bread in the pan and put a lid on top if it’s not melting fast enough.
Step 5: Add hot mac and cheese on one slice once the cheese melts.
Step 6: Close the sandwich and press down gently until both sides are golden brown.
Best Bread for This Recipe
Sourdough works amazingly because it gets crispy on the outside but stays soft enough to hold all that mac and cheese without getting soggy.
White bread works too if that’s what you have. The key is using something thick enough to hold up.
Texas toast is another great option since it’s already thick and buttery.
Cheese Combinations That Work
The mozzarella and cheddar mix gives you stretch and flavor. Mozzarella melts beautifully and creates those cheese pulls everyone loves.
Cheddar adds sharp flavor that complements the mac and cheese without overpowering it.
You could also try pepper jack if you want a little kick or gruyere for something fancier.
Mac and Cheese Tips
Use mac and cheese that’s extra saucy. Dry mac and cheese won’t give you that gooey center you’re looking for.
Heat it until it’s really hot before adding it to the sandwich. Cold mac and cheese will cool down your bread and cheese.
Store-bought mac works just fine. I used Allgoodles but use whatever brand you love.
Making It Cheaper
Buy block cheese and shred it yourself instead of pre-shredded. It’s cheaper and melts better.
Make a big batch of homemade mac and cheese at the start of the week. Use it for sandwiches throughout the week.
Day-old bread from the bakery section often goes on sale and works great for grilled cheese.
Quick Variations to Try
Add crispy bacon between the mac and cheese layers for a smoky flavor boost.
Throw in some caramelized onions if you have extra time. They add sweetness that balances the richness.
Hot sauce on the mac and cheese before closing the sandwich gives it a nice kick.
Use different pasta shapes in your mac and cheese. Shells hold extra cheese sauce which makes the sandwich even gooier.
For Busy Weeknights
This sandwich comes together in under 15 minutes which makes it ideal when you’re tired and hungry.
Keep frozen mac and cheese cups in your freezer. Microwave one and you’re halfway done.
Prep your cheese mix ahead of time. Store shredded cheese in a container so you can just grab and sprinkle.
Serving Ideas
Cut it in half diagonally so you can see all those cheesy layers. It looks way more appetizing.
Serve with tomato soup for dipping. The acidity cuts through the richness.
A simple side salad balances out the heaviness if you want something fresh alongside it.
Storage and Reheating
These sandwiches are best eaten fresh but you can store leftovers wrapped in foil in the fridge for up to 2 days.
Reheat in a skillet over low heat instead of the microwave. This keeps the bread crispy instead of soggy.
You can also freeze assembled sandwiches before cooking. Just add a few extra minutes to the cooking time when you’re ready to make them.
Common Mistakes to Avoid
Don’t use too much mac and cheese or it’ll spill out everywhere. About 1 cup is the sweet spot.
Keep your heat at medium. Too high and your bread burns before the cheese melts.
Don’t skip buttering the bread. It’s what creates that golden crust everyone loves.
Wait until the cheese melts before adding the mac and cheese. Otherwise you won’t get those cheese pulls.
Why This Recipe Works
The combination of textures is what makes this so good. You get crispy bread, gooey melted cheese, and creamy mac and cheese all in one bite.
Using two types of cheese gives you both flavor and meltability. Some cheeses taste great but don’t melt well and vice versa.
The butter creates a barrier that keeps the bread from getting soggy even with all that saucy mac and cheese inside.
FAQ
Can I use any type of bread? Yes but thicker breads like sourdough or Texas toast work best because they hold up better to the filling.
Do I need to use both mozzarella and cheddar? No, you can use just one type of cheese if that’s what you have but the combination gives better flavor and texture.
Can I make this in a panini press? Absolutely. A panini press works great and gives you even browning on both sides without flipping.
What if my mac and cheese is too thick? Add a splash of milk and heat it up to loosen the sauce before using it in the sandwich.
Can I add vegetables? Sure, try adding spinach, tomatoes, or jalapeños but keep portions small so the sandwich doesn’t get too bulky.
How do I prevent the mac and cheese from spilling out? Don’t overfill and press down gently when cooking instead of smashing the sandwich flat.
Is this kid-friendly? Yes, kids love this because it combines two of their favorite foods into one easy-to-eat sandwich.
Final Tips
Make this when you have leftover mac and cheese sitting in your fridge. It’s the best way to use it up.
The key to success is getting everything hot before you assemble. Cold ingredients won’t melt together properly.
Don’t be afraid to experiment with different cheese combinations until you find your favorite.
