Grilled Mac and Cheese Sandwich

Instructions

1- Make the mac and cheese 1.

2- Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil.

3- Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions.

4- The pasta should be tender but still chewy.

5- 2.

6- While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.

7- 3.

8- Drain the pasta in a colander.

9- Place the empty pasta pan (no need to wash it) over low heat and add the butter.

10- When the butter has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute.

11- Watch carefully so it does not scorch on the bottom of the pan.

12- 4.

13- Slowly whisk the milk and cream into the flour mixture until everything is really well combined.

14- Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes.

15- Remove from the heat.

16- Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce.

17- Then stir in the drained cooked pasta.

18- 5.

19- Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil.

20- Coat the paper or foil with nonstick cooking spray or slick it with butter.

21- Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula.

22- Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese.

23- Refrigerate until cool and firm, about 1 hour.

24- Make the grilled cheese 6.

25- Heat a large cast-iron or nonstick skillet over medium-low heat.

26- 7.

27- In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.

28- 8.

29- Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper.

30- Carefully cut into 8 equal pieces.

31- Each piece will make 1 grilled mac and cheese sandwich.

32- (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.

33- ) 9.

34- Spread 3/4 teaspoon garlic butter on one side of each bread slice.

35- Place half of the slices, buttered-side down, on a clean cutting board.

36- Top each with one slice of Cheddar, then 1 piece of the mac and cheese.

37- (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich.

38- ) Place 1 slice of Jack on top of each.

39- Finish with the remaining bread slices, buttered-side up.

40- 10.

41- Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it.

42- Cover and cook until the bottoms are nicely browned, about 4 minutes.

43- Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.

44- 11.

45- Repeat with the remaining ingredients.

46- Cut the sandwiches in half, if desired, and serve.