Step 1 of 10
Grilled Mac and Cheese Sandwich
Bring a medium saucepan of generously salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, 8–10 minutes. Drain and set aside.
Step 2
In a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper and cayenne pepper.
Step 3
Place the empty pasta pan over low heat and add the 85g (6 tbsp) butter. When melted, whisk in the flour mixture and cook, whisking frequently, for about 1 minute until the roux begins to brown and smells nutty.
Step 4
Slowly whisk the milk and cream into the roux until well combined. Cook, whisking constantly, until the sauce thickens, about 2 minutes. Remove from the heat.
Step 5
Gradually add the Monterey Jack cheese, stirring constantly until fully melted into the sauce. Stir in the drained cooked pasta.
Step 6
Line a 23×33cm (9×13-inch) rimmed baking sheet with greased parchment paper. Spread the mac and cheese evenly over it. Cover the surface with another sheet of greased parchment, pressing it directly onto the surface. Refrigerate until cool and firm, about 1 hour.
Step 7
Mix the remaining 55g (4 tbsp) butter with 1 tsp garlic powder to make a garlic butter.
Step 8
Remove the mac and cheese from the fridge, peel off the top parchment and cut into 8 equal portions.
Step 9
Spread ¾ tsp garlic butter on one side of each bread slice. On 8 slices (buttered side down), layer one slice of Cheddar, one portion of mac and cheese and one slice of Colby Jack. Top with the remaining bread slices, buttered side up.
Step 10
Heat a large cast-iron or non-stick skillet over medium-low heat. Cook the sandwiches in batches, covered, for about 4 minutes per side until golden brown and the cheese is melted. Cut in half and serve.
