Pin It The skillet was too hot, and I panicked as the bread started to brown faster than the cheese could melt. My roommate laughed from the doorway, asking why I was trying to stuff an entire bowl of mac and cheese between two slices of bread. I didn't have a good answer then, except that it sounded right. That first attempt was lopsided and messy, but when I bit into it, the crunch of buttery sourdough gave way to creamy, salty pasta, and I knew I'd stumbled onto something worth repeating.
I made these sandwiches for my sister one rainy afternoon when we were supposed to go hiking but got stuck inside instead. She was skeptical at first, calling it "carbs on carbs," but after one bite she stopped talking and just ate. We ended up making a second round, standing at the stove together, flipping sandwiches and debating whether sourdough or white bread was better. That day, the rain didn't matter anymore.
Ingredients
- Elbow macaroni: The small curves hold cheese sauce beautifully, and cooking it just to al dente keeps it from turning mushy inside the sandwich.
- Sharp cheddar cheese: The sharpness cuts through the richness and gives the sauce real personality instead of just being gooey.
- Unsalted butter: You'll use it twice, once for the sauce and once for the bread, so having control over the salt level matters.
- Whole milk: It makes the cheese sauce smooth and creamy without being too heavy or greasy.
- Sourdough or sandwich bread: Sourdough adds a slight tang that balances the richness, but soft sandwich bread works if you want pure nostalgia.
- Cheddar or American cheese slices: Optional, but they add an extra layer of melt and help glue everything together when you take a bite.
Instructions
- Cook the macaroni:
- Bring salted water to a rolling boil, then add the macaroni and cook until it still has a little bite, about 7 to 8 minutes. Drain it well so no extra water dilutes your cheese sauce later.
- Make the cheese sauce:
- Melt the butter in the same pan, then stir in the hot macaroni, milk, shredded cheddar, and pepper until everything melts into a thick, creamy sauce. Let it cool for a few minutes so it firms up enough to stay put in the sandwich.
- Assemble the sandwiches:
- Butter one side of each bread slice, then pile the mac and cheese on the unbuttered side of four slices. Add a cheese slice if you want extra melt, then top with the remaining bread, buttered side facing out.
- Cook the sandwiches:
- Heat your skillet over medium heat and cook the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula until the bread turns golden and crisp. Work in batches if your pan isn't big enough, and don't rush it or the cheese won't melt through.
- Rest and serve:
- Let the sandwiches sit for a minute or two after cooking so the cheese sets slightly and doesn't all ooze out when you cut them. Slice in half and serve while they're still hot and crispy.
Pin It One night, a friend showed up unannounced, hungry and tired from a long drive. I didn't have much in the fridge, but I had leftover mac and cheese and a loaf of bread. I made him one of these sandwiches, and he ate it standing at the counter, eyes closed, not saying a word until he was done. Then he just nodded and said, "That's the one." I've made it for him every time he visits since.
How to Get the Perfect Crisp
The key is using enough butter on the bread and giving it time to toast slowly over medium heat. If you rush it, the outside burns and the inside stays cold. I learned to be patient, to listen for the sizzle to settle into a steady hum, and to peek underneath before flipping. That golden brown crust is what makes the whole sandwich work, so don't skimp on the butter or the wait.
Making It Your Own
Once you've made the basic version a few times, you'll start thinking about what else could go inside. I've tucked in crispy bacon, stirred in chopped chives, added a smear of Dijon mustard on the bread, or layered in thin tomato slices for a bit of freshness. One time I used pepper jack cheese in the mac and it added a gentle kick that my brother still talks about. The base recipe is forgiving enough to let you play without losing what makes it good.
Serving Suggestions
This sandwich begs to be dipped into something warm. Tomato soup is the obvious choice, and it's a pairing that never gets old, but I've also served it with a simple green salad dressed with lemon and olive oil to cut through the richness. Sometimes I'll put out pickles or hot sauce on the side for people who want a little tang or heat.
- Serve with a cup of tomato soup or a light salad to balance the richness.
- Add pickles, hot sauce, or mustard on the side for extra flavor.
- Cut into smaller pieces for a fun appetizer or party snack.
Pin It Every time I make this sandwich, I'm reminded that comfort food doesn't have to be complicated or fancy. It just has to feel right, taste good, and make you want to eat it standing up in the kitchen before anyone else gets a chance.
Recipe Questions & Answers
- → Can I use leftovers to make this sandwich?
Yes! This is an excellent way to use leftover mac and cheese. Simply spread it between bread slices and toast. No need to cook the pasta again.
- → What bread works best for this sandwich?
Sourdough or thick-cut sandwich bread works beautifully. They hold up well to the filling and achieve a perfect golden crust when toasted with butter.
- → How can I prevent the filling from leaking out?
Let the cheese sauce cool slightly so it thickens before assembling. This helps it stay contained during toasting. Don't overfill each sandwich.
- → Can I add other ingredients to customize this?
Absolutely! Try adding crispy bacon, fresh chives, sliced tomato, or a dash of hot sauce to the mac and cheese. Thin tomato slices on the bread also add nice flavor.
- → What's the best way to cook multiple sandwiches?
Work in batches using a large skillet or griddle. Avoid overcrowding the pan, which prevents even browning. Keep finished sandwiches warm while cooking the rest.