Grilled Mac and Cheese Sandwich

This isn’t something you hear about everyday. A grilled cheese sandwich, with mac and cheese between the slices.

Becky Low shares the cheesy method.

Grilled Cheese Sandwich
8 slices bread
Butter, softened
4 slices cheese
1-1 ½ cups cooked Mac and Cheese* (see recipe below), or use leftovers
Creamy Tomato Basil Soup (see recipe below)

* As needed, prepare Mac and Cheese from scratch recipe below, or use a cooked frozen Mac and Cheese. Prepare soup.

Butter one side of each slice of bread, place cheese slices on the unbuttered side of 4 of the slices; top each cheese slice with about ¼-⅓ cup macaroni and cheese. Place remaining slices bread, butter side out, on the mac and cheese. Grill sandwich on both sides until toasty brown and cheese is melty. Serve hot with hot Creamy Tomato Basil Soup.

Homemade Mac and Cheese
2 cups dry elbow macaroni (about 8 oz)
2 tablespoons butter
2 tablespoons flour
2 cups whole milk (may substitute 1%)
2 cups shredded sharp cheese*
1 teaspoon dijon mustard
¼ teaspoon cayenne pepper, optional to taste
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
½ cup buttered crumbs, for baked version*

Cook macaroni according to package directions to al dente; drain; set aside while preparing sauce.

Over medium heat, melt butter in saucepan; whisk in flour until smooth and bubbly, continue to cook until flour and butter turn a pale yellow (about 3 minutes). Gradually whisk in milk, continue to stir until mixture thickens and comes to a boil; gently boil 1-minute. Remove from heat, stir in mustard, optional cayenne pepper, salt and pepper to taste.

Saucepan version: Return to heat, stir in cheese and fold in macaroni. Serve hot.

Baked version: Preheat oven to 400 degrees. Butter 8-inch pan or casserole dish. Place cooked macaroni in casserole dish. Stir 1½-cups cheese into sauce; pour sauce over macaroni in casserole. Sprinkle top with remaining ½-cup cheese and buttered crumbs. Bake 20-25 minutes or until top is golden brown.

Creamy Tomato Basil Soup
1 tablespoon butter
½-1 cup onion, chopped
4 cloves garlic
1 can (28-oz) tomatoes*
1 can (14-oz) chicken broth
⅓ cup sundried tomatoes in oil
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1-3 teaspoons Italian seasoning
2 cups fresh basil leaves
4-6 ounces cream cheese

Melt butter over medium heat in large saucepan. Add onions and saute until they begin to caramelize (4-5 minutes). Add garlic and stir until fragrant (20 sec). Add canned tomatoes, broth, sundried tomatoes, salt, sugar, pepper flakes, Italian seasoning, and basil leaves. If needed, chop tomatoes with kitchen shears or mash with potato masher. Bring to a boil, cover, reduce heat and simmer 20-30 minutes. Add cream cheese. Use immersion blender or potato masher to create desired consistency. If needed, thin with tomato juice to preference


Great way to use leftover Mac and Cheese. Recipe is extremely adaptable, depending on bread used, preferences, and the Mac and Cheese recipe. Proportions above serve approximately 4

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook
For nutrition research go to

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