Grilled Mac and Cheese Sandwich

In a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.

Ingredients

2½ mL of Salt

60 mL of All Purpose Flour

5 mL of Mustard Powder

5 mL of Garlic Powder

2½ mL of Black Pepper

1¼ mL of Cayenne Pepper

Equipment

Bowl

Whisk

Drain the pasta. In the same pot, melt the butter over low heat, then whisk in the flour spice mixture and cook for one minute until fragrant.

Ingredients

240 mL of Macaroni Pasta

240 mL of All Purpose Flour

60 mL of Unsalted Butter

Equipment

Colander

Stock Pot

Whisk

Pasta Pot

Slowly whisk in the milk and cream, cooking until thickened. Remove from heat and stir in the shredded cheddar and Monterey Jack cheese until melted, then fold in the cooked pasta.

Ingredients

240 mL of Macaroni Pasta

240 mL of Milk

120 mL of Heavy Cream

475 mL of Sharp Cheddar Cheese

240 mL of Monterey Jack Cheese

120 mL of Non-Stick Cooking Spray

Equipment

Whisk

Wooden Spoon

Spread the mixture onto a parchment-lined baking sheet, cover with another sheet of parchment, and refrigerate until firm.

Equipment

Baking Pan

Freezer

Mix the softened butter with garlic powder. Cut the chilled mac and cheese into 8 equal portions.

Ingredients

15 mL of Mustard Powder

2 cloves of Garlic Powder

60 mL of Unsalted Butter

120 mL of Sharp Cheddar Cheese

120 mL of Monterey Jack Cheese

Equipment

Bowl

Chefs Knife

Butter the bread slices, assemble the sandwiches with the mac and cheese slab and cheese slices, and grill in a skillet until golden brown and melted.

Ingredients

2½ mL of Unsalted Butter

120 mL of Sharp Cheddar Cheese

120 mL of Monterey Jack Cheese

16 slices of Bread Slices

Equipment

Non-Stick Skillet

Tongs

Spatula