Ever since stumbling across this grilled macaroni and cheese sandwich a couple weeks back, we haven't been able to get the idea out of our minds. Yep, a grilled cheese sandwich stuffed with macaroni and cheese — we went there.
Last week while developing a kicked up jalapeño-chorizo mac and cheese recipe for Aftertaste, I ended up making way more than we could eat in a single serving to fill the casserole (#foodbloggerproblems), so as you can probably guess, I knew our own variation of this sandwich had to follow.
Once the mac was made, the sandwich was simple to put together with the reheated leftovers. In classic grilled cheese style, it's a matter of buttering a single side of two bread slices, and melting a tbsp of butter in a frying pan before laying one of the bread slices in, buttered side down. Top with a slice of sharp cheddar cheese before layering on a healthy scoop of the reheated mac and cheese. Cover mac and cheese with another slice of the sharp cheddar before laying the final slice of bread on top, buttered side up. Carefully flip and cook until each side is golden brown and the cheese is melty.
Slice and serve while hot and melty. The sandwich had a slight kick from the chorizo and jalapeño — definitely adding to the overall decadence of the dish.
This is certainly a "once every so often" kind of sandwich. It's pretty over the top, so we ended up splitting it...and enjoying every last guilty bite.