Grilled Mac and Cheese Recipe

Elbow macaroni: A type of pasta that is perfect for holding onto the creamy cheese sauce.

Shredded cheddar cheese: Provides the rich, cheesy flavor that makes this dish irresistible.

Milk: Helps to create a smooth and creamy cheese sauce.

Butter: Used both in the cheese sauce and for grilling the sandwiches to golden perfection.

Bread: Acts as the vessel for the mac and cheese, creating a delicious grilled sandwich.

When melting the butter in the saucepan, make sure to do it over medium heat to prevent it from burning. Stir continuously when adding the milk and cheese to ensure a smooth and creamy cheese sauce. This will help achieve a velvety texture that coats the macaroni perfectly.

• elbow macaroni - Substitute with penne pasta: Penne pasta has a similar texture and can hold the cheese sauce well.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere melts smoothly and has a rich, creamy flavor that complements the dish.

• milk - Substitute with heavy cream: Heavy cream provides a richer and creamier texture to the mac and cheese.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and still provides the necessary fat content.

• bread - Substitute with sourdough bread: Sourdough adds a tangy flavor and a slightly different texture that can enhance the grilled mac and cheese.

• butter (for grilling) - Substitute with olive oil: Olive oil can be used for grilling to provide a different flavor profile and is a healthier fat option.

• Allow the grilled mac and cheese to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap each sandwich individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents them from sticking together.

• Place the wrapped sandwiches in an airtight container or a zip-top freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing.

• Label the container or bag with the date. This ensures you know how long they have been stored.

• Store in the refrigerator for up to 3 days. For longer storage, place them in the freezer where they can last up to 2 months.

• To reheat from the refrigerator, unwrap the sandwich and place it on a baking sheet. Warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the bread is crispy.

• For reheating from the freezer, it's best to thaw the sandwiches in the refrigerator overnight. Then, follow the same reheating instructions as above.

• Alternatively, you can reheat directly from frozen. Place the unwrapped sandwich on a baking sheet and cover loosely with aluminum foil. Bake at 350°F (175°C) for 20-25 minutes, removing the foil for the last 5 minutes to crisp up the bread.

• Avoid using the microwave for reheating, as it can make the bread chewy and the mac and cheese filling unevenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled mac and cheese on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent it from drying out.
  4. Bake for about 15-20 minutes or until heated through.
  5. For a crispy finish, remove the foil in the last 5 minutes of baking.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover grilled mac and cheese in the skillet.
  4. Cover with a lid to help retain moisture.
  5. Heat for about 3-5 minutes on each side, or until warmed through and crispy.

• Microwave Method:

  1. Place the leftover grilled mac and cheese on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 1-2 minutes.
  4. Check and flip the sandwich, then microwave for an additional 1-2 minutes or until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover grilled mac and cheese in the air fryer basket.
  3. Air fry for about 5-7 minutes, flipping halfway through, until crispy and heated through.

• Saucepan: Used to melt the butter and mix in the milk and cheese to create the cheese sauce.

• Griddle: Ideal for grilling the sandwiches to achieve an even, golden brown crust.

• Skillet: An alternative to the griddle for grilling the sandwiches.

• Spatula: Essential for flipping the sandwiches to ensure both sides are evenly grilled.

• Colander: Used to drain the cooked macaroni.

• Measuring cups: Necessary for accurately measuring the macaroni, milk, and cheese.

• Measuring spoons: Used to measure the butter for grilling.

• Wooden spoon: Useful for stirring the cheese sauce to ensure it is smooth and well combined.

• Butter knife: Used to spread butter on the bread slices.

• Cutting board: Provides a surface to butter the bread slices.

• Large mixing bowl: Used to combine the cooked macaroni with the cheese sauce.

Cook macaroni ahead: Prepare the elbow macaroni in advance and store it in the fridge. This saves time when you're ready to assemble the grilled mac and cheese.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time. It melts just as well and saves you the hassle of grating.

Melt butter in microwave: Speed up the process by melting the butter in the microwave instead of on the stovetop.

Assemble sandwiches in batches: Lay out all the bread slices and assemble multiple sandwiches at once to streamline the grilling process.