MAC N CHEESE GRILLED CHEESE
Yesterday was National Grilled Cheese Day. There's a day for everything, and I'm totally fine with the excuse to "celebrate" by eating more cheese, chocolate, or french fries, or drinking coffee, wine, or margaritas. It's a holiday! Jordan and I decided that we would celebrate the best way humanly possible—by combining the cheesiest foods around.
This sandwich is easier to create than you would think—and you really can adapt it to fit whatever cheese you fancy. I made the mac and cheese with a sharp cheddar, and melted some shredded swiss for the inside of the sandwich.
First, you'll make your mac and cheese. Cook the elbow macaroni like any other pasta, until it's al dente. Drain and pour right back into the pot, then add a splash of heavy cream or milk, a tablespoon of butter, and one of the cheeses. I also tossed in some chives for added flavor.
After you make the mac and cheese, you'll set it aside so you can make the main event—THE GRILLED CHEESE.
Butter each side of one slice of bread, and throw a little butter in the skillet for good measure. Let it get all melty, then put the bread in and top with cheese. Cover and let the cheese melt, then add the mac and cheese and other slice of bread.
1 cup elbow macaroni
1 cup sharp cheddar, shredded
3/4 cup swiss, shredded
1 tbsp butter, plus more for bread
splash heavy cream
2 tbsp chives, finely chopped
bread of your choice
1. Cook elbow macaroni until al dente. Drain and immediately pour back into pot. Add butter, heavy cream, cheddar, salt, and chives, and stir over low heat.
2. Heat 1/2 tbsp butter in skillet, and butter both sides of one slice of bread. Place bread in skillet, and top with half of the swiss. Cover and let the cheese melt.
3. Once the cheese is melty, add almost half of the mac and cheese and top with another slice of bread (butter the outside of this slice). Flip the sandwich ever and let everything get all melty and beautiful.
4. That's it! Cut in half and prepare to have your life changed.