Save There was this rainy Tuesday when I stood in my kitchen, staring at a pot of leftover mac and cheese and a loaf of sourdough. I was too tired to cook anything elaborate, but too hungry to settle for plain toast. On impulse, I buttered two slices, stuffed them with that creamy pasta, and pressed the whole thing into a hot skillet. The smell that filled the room—toasted butter, melted cheddar, carbs on carbs—made me forget I was supposed to be an adult eating sensible dinners.
I made these for my nephew once when he claimed he was too old for grilled cheese. He took one bite, paused mid-chew, and asked if he could have another before he even finished the first. His mom gave me a look that was half grateful, half annoyed, because now plain grilled cheese would never be enough again.
Ingredients
- Elbow macaroni (1 cup, 100 g): The classic shape for mac and cheese, it holds the sauce beautifully and nestles perfectly into the sandwich without poking through the bread.
- Water (2 cups, 480 ml) and salt (1 teaspoon): Salting the pasta water properly is the first step to deeply flavored macaroni, dont skip it even though it seems minor.
- Sharp cheddar cheese (1 1/2 cups, 180 g, shredded): Sharp cheddar gives the sauce a bold, tangy bite that stands up to the bread and butter, use block cheese and shred it yourself for the smoothest melt.
- Unsalted butter (2 tablespoons, 30 g): This creates the silky base for the cheese sauce, letting you control the salt level without overpowering the dish.
- Whole milk (1/2 cup, 120 ml): Whole milk makes the sauce luxuriously creamy without needing flour or cream, it coats every piece of pasta evenly.
- Ground black pepper (1/4 teaspoon): Just a whisper of pepper enhances the cheese without making the dish spicy, it adds warmth you taste but cant quite name.
- Sourdough or sandwich bread (8 slices): Sourdough adds a slight tang and sturdy structure that holds up to the filling, but any good sandwich bread works if thats what you have.
- Softened butter for spreading (4 tablespoons, 60 g): Softened butter spreads evenly without tearing the bread, giving you that perfect golden crust when it hits the hot pan.
- Prepared macaroni and cheese (1 cup): This is your filling, whether its the batch you just made or leftovers from last night, it should be thick enough to stay put in the sandwich.
- Cheddar or American cheese slices (4, optional): An extra layer of cheese might seem over the top, but it acts like glue, holding everything together and adding another level of melty goodness.
Instructions
- Cook the macaroni:
- Bring the water and salt to a rolling boil in a medium saucepan, then add the elbow macaroni and cook until its just al dente, about 7 to 8 minutes. Drain it well in a colander, shaking out excess water so your cheese sauce doesnt get watery.
- Make the cheese sauce:
- Return the same saucepan to medium heat and melt the 2 tablespoons of butter, then stir in the drained macaroni, milk, shredded cheddar, and black pepper. Keep stirring gently until the cheese melts completely and coats every piece of pasta in a creamy, glossy sauce, then remove from heat and let it cool slightly so it thickens up enough to stay inside the sandwich.
- Assemble the sandwiches:
- Lay out all 8 slices of bread on a clean surface and spread softened butter on one side of each slice. On the unbuttered side of 4 slices, mound about 1/4 cup of the macaroni and cheese, add a slice of cheese if youre using it, then top with the remaining bread slices with the buttered side facing out.
- Cook the sandwiches:
- Heat a large skillet or griddle over medium heat and place the sandwiches in the pan, working in batches if they dont all fit. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread turns golden and crisp and the cheese inside is melted and gooey.
- Rest and serve:
- Remove the sandwiches from the skillet and let them rest for 1 to 2 minutes so the filling sets just enough to not spill everywhere when you cut them. Slice in half and serve while theyre still hot and the cheese is at its stretchiest.
Save One evening, my friend came over after a terrible day at work, the kind where you just need to sit quietly and eat something that makes you feel five years old again. I made her one of these sandwiches without asking, just set it in front of her with a napkin. She ate it in silence, then looked up and said it was the first time all day she didnt feel like crying.
Serving Suggestions
This sandwich begs to be paired with a bowl of tomato soup for dipping, the acidity cuts through the richness in a way thats almost medicinal. A simple green salad with a sharp vinaigrette helps balance the decadence if youre trying to pretend this is a reasonable meal. If youre leaning into the comfort, serve it with pickles or a handful of potato chips on the side for crunch and salt.
Customizing Your Sandwich
Fold crispy bacon bits or chopped chives into the mac and cheese before assembling for a smoky or fresh herbal note. A thin slice of tomato tucked inside adds a juicy pop of acidity that keeps the richness from feeling heavy. If you like heat, a drizzle of hot sauce or a sprinkle of red pepper flakes mixed into the mac and cheese gives it a subtle kick that wakes up your taste buds.
Storage and Reheating
These sandwiches are best eaten right away, but if you have leftovers, wrap them tightly and refrigerate for up to a day. Reheat in a skillet over medium-low heat, pressing gently, until the bread crisps up again and the filling warms through. Avoid the microwave if you can, it turns the bread soggy and the cheese rubbery instead of gooey.
- Store any extra mac and cheese separately in an airtight container in the fridge for up to three days.
- You can freeze the mac and cheese, but dont freeze assembled sandwiches, they get mushy when thawed.
- If the mac and cheese thickens too much in the fridge, stir in a splash of milk when reheating to bring back the creamy texture.
Save Some nights, you need more than a meal, you need a reminder that comfort still exists in simple, cheesy, carb-loaded form. This sandwich delivers that every single time.
Recipe FAQ Section
- → Can I prepare the mac and cheese ahead of time?
Yes, you can make the macaroni and cheese up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat or in the microwave before assembling your sandwiches. This actually makes assembly faster on busy weeknights.
- → What type of bread works best?
Sourdough and sandwich bread are ideal choices. Sourdough adds tangy complexity, while standard sandwich bread creates a classic texture. Brioche or Texas toast also work beautifully for extra richness. Avoid thin white bread as it may get too saturated.
- → How do I prevent the filling from leaking out?
Let the finished mac and cheese cool slightly until it thickens before spreading onto bread. Don't overfill—about 1/4 cup per sandwich is optimal. Gently press sandwiches with a spatula while cooking to seal the edges, and resist the urge to flip too frequently.
- → Can I add protein to this sandwich?
Absolutely. Crispy bacon, diced ham, or cooked ground beef work wonderfully. Mix these additions into the warm mac and cheese before assembly, or layer them directly on the bread. For vegetarians, sautéed mushrooms or caramelized onions add depth.
- → What's the best way to cook multiple sandwiches?
Use medium heat and work in batches to ensure even cooking without overcrowding. A large griddle accommodates 2-3 sandwiches simultaneously. Keep finished sandwiches warm on a baking sheet in a 200°F oven while completing the remaining batches.
- → Can I use store-bought mac and cheese?
Yes, prepared or leftover mac and cheese works perfectly. This makes assembly even quicker. Simply ensure it's cooled slightly before spreading onto bread to prevent the bread from becoming soggy.