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one golden brioche grilled-cheese sandwich cut into two halves with small elbow macaroni coated in orange cheddar sauce and a thin melted American-cheese layer visible inside on an ordinary plate, with no bacon or garnish
Rachel Kim

Mac and Cheese Grilled Cheese

The macaroni needs a thick cheese coating rather than a loose sauce before it can become a sandwich filling. Make the small batch below and let the steam escape for a few minutes. American cheese against the brioche helps hold the elbows in place. Keep the layer level from edge to edge, turn with a broad spatula and use gentle heat; a sweet brioche crust can turn dark while a mound of cold pasta is still waiting to warm.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 oz dry elbow macaroni
  • 3 cups water for pasta
  • 1/4 tsp fine salt
  • 1 tsp unsalted butter for sauce
  • 1 tsp all-purpose flour
  • 1/3 cup whole milk
  • 2 oz sharp cheddar finely grated
  • 4 slices brioche sandwich bread
  • 2 oz deli American cheese thinly sliced
  • 1 tbsp unsalted butter softened, for bread

Method
 

  1. Bring pasta water to a boil in a small saucepan, add salt and macaroni and cook for 7 to 9 minutes until tender. Drain well.
  2. Melt sauce butter in the empty pan, whisk in flour and cook for 30 seconds. Gradually whisk in milk and simmer for 1 minute until thickened, then switch off the heat and stir in cheddar.
  3. Fold macaroni into the thick sauce and spread on a plate for 5 minutes to let steam escape; keep it warm rather than chilling it.
  4. Divide half the American cheese over 2 brioche slices, add the warm macaroni evenly in flat layers and top with remaining American and bread. Butter the outside faces.
  5. Cook in a large skillet over medium-low heat for 4 to 5 minutes per side, covering for 2 minutes after turning, until golden and the macaroni filling reaches 165°F.
  6. Rest for 2 minutes, then cut carefully and serve one sandwich per person.