Mac and Cheese Grilled Cheese (Printable Version)

Golden bread hugs gooey mac and cheddar for a comforting, cheesy grilled sandwich.

# What You'll Need:

→ Bread

01 - 4 slices sandwich bread (white, whole wheat, or sourdough)

→ Cheese

02 - 1 1/2 cups leftover mac and cheese, cold or at room temperature
03 - 1/2 cup shredded extra sharp cheddar cheese

→ Butter

04 - 2 tablespoons unsalted butter, softened

# Steps to Follow:

01 - Arrange the bread slices on a clean cutting board.
02 - Distribute about 3/4 cup of leftover mac and cheese over two slices of bread, spreading evenly to the edges.
03 - Top the mac and cheese on each sandwich with 1/4 cup shredded extra sharp cheddar cheese for added flavor and binding.
04 - Place the remaining bread slices on top to form closed sandwiches.
05 - Spread a thin, even layer of softened butter on the outer side of each sandwich.
06 - Heat a nonstick skillet or griddle over medium-low heat.
07 - Place sandwiches in the pan, buttered side down, and cook for 3 to 4 minutes per side, pressing gently, until golden brown and the cheese is melted.
08 - Remove sandwiches from the pan, let rest for 1 minute, cut diagonally with a knife, and serve hot.

# Additional Tips::

01 -
  • Uses up leftover mac and cheese making lunch waste free and budget friendly
  • Ready in under twenty minutes for no fuss meals
  • Super kid friendly and a huge hit with adults too
  • Easily customizable with your favorite breads and cheeses
02 -
  • Vegetarian friendly and great for meal prep
  • Perfect for kids lunch boxes or after school snacks
  • High in protein and calcium from all the cheese
03 -
  • Choose sturdy bread for less soggy sandwiches
  • Press sandwiches gently in the pan for maximum melt
  • Freshly shredded cheese melts best and tastes richer
  • Always butter the outside of the bread from edge to edge for that signature golden crunch
  • If the skillet is too hot the bread will brown before the inside melts Keep the heat moderate for even cooking
  • Let the sandwich sit for a minute after grilling to help the filling set for neater slices
  • Layering extra cheese on the mac and cheese filling is my shortcut to meltier insides and a binding that never fails
Go Back