Mac & Cheese Grilled Cheese Sandwich

My college roommate used to make this at midnight when we were cramming for finals, and the smell of toasted butter would wake up half the dorm. She'd layer leftover mac and cheese between two slices of bread, press it down in a hot pan, and we'd eat it standing over the stove. It was messy, indulgent, and exactly what we needed. I've been making it ever since, though now I actually wait until dinnertime.

I made these for my nephews one rainy Saturday, and they couldn't believe I was allowed to put macaroni inside a grilled cheese. They kept giggling and calling it 'the rule-breaker sandwich.' One of them tried to sneak a second before I'd even finished cooking the first batch. Now every time they visit, they ask if we're breaking the rules again.

Ingredients

• Elbow macaroni: The small tubes hold onto the cheese sauce beautifully, and they fit neatly inside the sandwich without poking through the bread.
• Sharp cheddar cheese: This gives the mac and cheese a bold, tangy flavor that doesn't get lost once it's sandwiched between bread.
• Unsalted butter: You'll use it in the cheese sauce and to toast the bread, so keep it softened for easy spreading.
• Whole milk: It creates a creamy sauce that clings to every piece of pasta without being too thick or too thin.
• Sourdough or sandwich bread: Sourdough adds a slight tang and sturdy structure, but any good sandwich bread will crisp up nicely.
• Extra cheese slices: Optional, but they add another layer of gooey richness and help glue the sandwich together.

Instructions

Cook the macaroni:

Boil the water with salt, then add the macaroni and cook until it's just tender with a slight bite. Drain it well so you don't end up with a watery filling.

Make the cheese sauce:

Melt the butter in the same pot, then stir in the drained macaroni, milk, shredded cheddar, and pepper until it's smooth and creamy. Let it cool for a few minutes so it thickens up and won't ooze out of the sandwich.

Assemble the sandwiches:

Spread softened butter on one side of each bread slice. On the unbuttered side, pile about a quarter cup of mac and cheese, add a cheese slice if you like, then top with another slice of bread, buttered side facing out.

Cook the sandwiches:

Heat your skillet over medium heat and place the sandwiches in the pan, working in batches if needed. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese inside is melted and gooey.

Rest and serve:

Take them off the heat and let them sit for a minute or two before slicing. This helps the filling set just enough so it doesn't all spill out when you cut into it.

Save

The first time I served these at a potluck, people kept asking if I'd deep-fried them because they were so crispy and golden. I just smiled and told them it was all about patience and a good amount of butter. One friend went home and made them that same night, texting me a photo at 10 p.m. with the caption, 'I get it now.'

Making It Your Own

I sometimes stir in a tablespoon of chopped chives or crumbled bacon into the mac and cheese before assembling, and it adds a savory punch that keeps things interesting. A thin slice of tomato tucked inside or a drizzle of hot sauce on top can cut through the richness if you're in the mood for a little brightness. You can also swap the cheddar for Gruyere or pepper jack if you want to play with different flavors.

Serving Suggestions

These sandwiches are perfect on their own, but I almost always serve them with a bowl of tomato soup for dipping. The tangy sweetness of the soup balances the creamy, cheesy richness of the sandwich in a way that feels like the ultimate comfort meal. A simple green salad with a sharp vinaigrette on the side also works if you want something lighter to cut through all that cheese.

Storage and Reheating

If you have leftovers, wrap them individually in foil and store them in the fridge for up to two days. Reheat them in a skillet over medium-low heat, pressing gently, until warmed through and crispy again. I don't recommend microwaving them because the bread gets soggy and loses that perfect crunch.

• Make extra mac and cheese and keep it in the fridge so you can whip up a sandwich anytime.
• You can freeze the assembled, uncooked sandwiches wrapped tightly in plastic wrap for up to a month.
• Cook frozen sandwiches straight from the freezer over low heat, adding a couple extra minutes per side.

Save

There's something about the way the crispy bread shatters under your teeth and gives way to all that creamy, cheesy pasta that makes this sandwich feel like a small celebration. I hope it becomes one of those recipes you turn to when you need a little extra comfort in your day.

Recipe FAQs

→ Can I prepare the macaroni and cheese ahead of time?

Yes, you can make the macaroni and cheese up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before assembling your sandwiches, adding a splash of milk if it's too thick.

→ What bread works best for this sandwich?

Sourdough bread is ideal for its tangy flavor and sturdy texture, but brioche, challah, or quality sandwich bread also work well. Avoid thin bread that might fall apart under the weight of the filling.

→ How do I prevent the bread from burning while the cheese melts?

Cook over medium heat rather than high heat, and press gently with a spatula. This allows the interior to heat through while the exterior browns evenly. If needed, reduce heat slightly and extend cooking time by a minute per side.

→ Can I add vegetables to this sandwich?

Absolutely. Thin tomato slices, sautéed spinach, or crispy bacon all pair beautifully. Add vegetables on the unbuttered side of the bread before topping with macaroni and cheese.

→ Is this suitable for vegetarians?

Yes, this sandwich is vegetarian as written. All ingredients are plant-based or dairy. However, check bread labels as some commercial varieties may contain unexpected ingredients.

→ What's the best way to serve this?

Serve immediately while hot and cheese is melty. Pair with tomato soup for a classic comfort meal, or offer with a simple green salad for balance. A pickle spear on the side complements the richness beautifully.