Grilled Mac and Cheese Sandwich

Name: Grilled Mac and Cheese Sandwich
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 8
Cuisine: American
Ingredients: 224 g Pasta; 80 ml All-purpose flour; 0.75 tsp Dry mustard; 0.5 tsp Garlic powder; 0.5 tsp Sea salt; 0.5 tsp Black ground pepper; 0.13 tsp Cayenne pepper; 90 g Butter; 360 ml Whole milk; 240 ml Heavy cream; 454 g Monterey Jack cheese; 60 g Butter; 1 tsp Garlic powder; 16 pcs Bread; 8 pcs Cheddar cheese; 8 pcs Colby Jack cheese; 60 g Butter

A crispy toast with melted cheese and hot pasta filling — an American classic that combines comfort food in one perfect sandwich.

Ingredients

224 g Pasta
80 ml All-purpose flour
0.75 tsp Dry mustard
0.5 tsp Garlic powder
0.5 tsp Sea salt
0.5 tsp Black ground pepper
0.13 tsp Cayenne pepper
90 g Butter
360 ml Whole milk
240 ml Heavy cream
454 g Monterey Jack cheese
60 g Butter
1 tsp Garlic powder
16 pcs Bread
8 pcs Cheddar cheese
8 pcs Colby Jack cheese
60 g Butter

Instructions

Pour generously salted water into a medium saucepan (it should be as salty as sea water) and bring to a boil. Add the pasta and cook, stirring occasionally, until al dente — 8–10 minutes or according to package instructions. The pasta should be soft but slightly firm.
While the pasta cooks, whisk together flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper in a small bowl.
Drain the pasta in a colander. Place the saucepan (no need to wash it) over low heat and add butter. When the butter melts, gradually whisk in the flour mixture, stirring continuously and cooking for about 1 minute until the mixture lightens and a pleasant nutty aroma appears. Watch carefully so it doesn't burn on the bottom of the pan.
Slowly, while constantly whisking, pour the milk and cream mixture into the flour mixture until well combined. Cook, stirring constantly, until the sauce warms and begins to thicken — approximately 2 minutes. Remove from heat. Gradually add the grated cheese, stirring constantly with a wooden spoon or silicone spatula, until the cheese is completely melted. Then add the cooked pasta and mix well.
Line a 9×13 inch baking sheet with parchment paper or foil. Grease it with cooking spray or oil. Pour the warm pasta mixture onto the sheet and smooth it with a spatula. Cover with another piece of parchment (oiled side down) so it touches the surface of the pasta mixture. Refrigerate for about 1 hour until the mixture cools and becomes firm.
Heat a large cast iron or nonstick skillet over medium-low heat.
In a small bowl, mix 2 oz butter with garlic powder until smooth.
Remove the pasta mixture from the refrigerator and carefully peel off the top layer of parchment. Cut into 8 equal pieces — each piece will make one sandwich. (If desired, each piece can be wrapped in two layers of plastic wrap, refrigerated for up to 3 days, or frozen for a month.)
Spread approximately 3/4 teaspoon of garlic butter on each slice of bread. Place half of the slices butter-side down on a cutting board. Top each with a slice of Cheddar cheese, then 1 piece of the pasta mixture (use a spatula or your hand to lift it from the sheet and place it). Top with a slice of Colby Jack cheese. Complete with the remaining bread slices, butter-side up.
Using a wide spatula, transfer as many sandwiches to the skillet as fit without crowding. Cover with a lid and fry until the bottom side is beautifully golden brown — approximately 4 minutes. Flip and fry the other side for the same amount of time until it browns, the cheese melts, and the pasta filling heats through.
Repeat frying for the remaining sandwiches. Cut in half if desired and serve.