Save There was leftover mac and cheese in the fridge, thick and cold from the night before, and I stared at it wondering if reheating would do it justice. Instead, I grabbed the bread and butter, figuring if grilled cheese could make anything better, why not this. The first bite was ridiculous in the best way: crispy, gooey, nostalgic, and completely over the top. I texted my sister a photo and she replied with three flame emojis and "why have we never done this before?"
I made these for my roommate during finals week, and she literally stopped mid-bite to say it was the best decision either of us had made all month. We sat on the kitchen floor with our sandwiches and a bowl of tomato soup between us, too hungry to bother with the table. She asked if we could make it a tradition every exam season, and honestly, I didnt need convincing.
Ingredients
- Elbow macaroni: The classic shape for mac and cheese, it holds onto the sauce and fits perfectly inside a sandwich without being awkward to bite.
- Sharp cheddar cheese: This is where the flavor lives, use the good stuff if you can because it makes the sauce taste homemade and not flat.
- Whole milk: It creates that creamy, velvety texture, skim milk just wont give you the same richness.
- Unsalted butter: You need it for both the mac and cheese and for getting that golden, crispy crust on the bread.
- Sourdough or sandwich bread: Sourdough adds a little tang and sturdiness, but regular sandwich bread works great if thats what you have.
- Cheddar or American cheese slices: Optional, but they melt beautifully and add an extra gooey layer that makes the sandwich almost indecent.
Instructions
- Cook the macaroni:
- Bring salted water to a rolling boil and add the macaroni, stirring once so it doesnt clump. Cook it just until al dente, drain it well, and dont rinse it because you want that starch to help the cheese cling.
- Make the cheese sauce:
- Melt the butter in the same pot, then stir in the hot macaroni, milk, shredded cheddar, and pepper. Keep stirring over medium heat until the cheese melts into a glossy sauce, then take it off the heat and let it sit for a few minutes so it thickens up enough to stay put in the sandwich.
- Assemble the sandwiches:
- Butter one side of each bread slice generously, then flip four slices over and pile on about a quarter cup of mac and cheese. If youre using extra cheese slices, lay them on top of the mac, then cap with the remaining bread, buttered side facing out.
- Cook the sandwiches:
- Heat your skillet over medium heat, not too hot or the bread will burn before the inside gets warm. Place the sandwiches in the pan, press gently with a spatula, and let them cook three to four minutes per side until theyre deeply golden and the cheese has melted into one glorious mass.
- Rest and serve:
- Pull them off the heat and let them sit for a minute or two so the cheese sets just enough that it doesnt all pour out when you slice. Cut them in half and serve while theyre still hot and crackling.
Save One night I made these for a friend who was going through a breakup, and she told me later that it was the first time in days she had actually felt like eating. We didnt talk much, just sat there with our sandwiches and bad reality TV, and sometimes thats exactly what comfort food is supposed to do.
Leftovers and Make Ahead
You can make a big batch of mac and cheese the day before and keep it in the fridge, then just scoop and assemble sandwiches when youre ready. The mac will firm up when its cold, which actually makes it easier to spread and less likely to ooze out. If you have leftover assembled sandwiches, they dont really reheat well, but honestly, they never last long enough to test that theory.
Flavor Twists
Ive added crumbled bacon, a spoonful of caramelized onions, even a few pickled jalapenos when I wanted some heat. A thin slice of tomato inside gives it a tiny bit of freshness that cuts through all the richness. One time I used pepper jack instead of cheddar and it turned into a whole different sandwich, still amazing but with a little kick.
Serving Suggestions
These sandwiches are rich, so I like to serve them with something bright and acidic to balance things out. A simple side salad with lemon vinaigrette, a handful of pickles, or a bowl of tomato soup for dipping all work beautifully. If youre feeding a crowd, cut them into smaller pieces and serve them as an appetizer, they disappear fast.
- Pair with tomato soup, either homemade or from a can, both are perfect for dipping.
- Add a handful of arugula or spinach inside the sandwich for a little green crunch.
- Serve with potato chips or a pickle spear on the side for that classic diner vibe.
Save This sandwich is messy, indulgent, and completely unapologetic, and thats exactly why it works. Make it when you need something that feels like a hug, and dont be surprised if it becomes your new favorite way to use leftovers.
Recipe FAQs
- → Can I prepare the mac and cheese ahead of time?
Yes, you can make the mac and cheese up to 2 days in advance and store it in the refrigerator. Simply reheat it gently before assembling the sandwiches.
- → What type of bread works best for this sandwich?
Sourdough and sandwich bread are ideal choices as they hold up well to grilling and create a crispy exterior. Brioche or Texas toast also work beautifully for a richer flavor.
- → How do I prevent the filling from leaking out?
Let the cooked mac and cheese cool slightly so it thickens before assembling. Don't overfill the sandwiches—about 1/4 cup per sandwich is ideal. Press gently with a spatula while cooking rather than aggressively.
- → Can I add proteins to this sandwich?
Absolutely. Crispy bacon, diced ham, or cooked ground beef mix beautifully into the mac and cheese before assembling. You can also add a fried egg on top for extra richness.
- → What are good side dishes to serve with this?
Tomato soup is the classic pairing. Fresh green salad, roasted vegetables, or pickles provide nice contrast to the richness. A cold beverage helps balance the creamy, buttery flavors.
- → Can I freeze these sandwiches?
Yes, assemble and cook the sandwiches, then cool completely before freezing. Reheat in a skillet over medium heat or in a toaster oven until warmed through.