Save There was this rainy Tuesday when I found leftover mac and cheese in the fridge, cold and clumpy, and I almost tossed it. Instead, I grabbed two slices of bread and some butter, thinking I'd at least make a grilled cheese to salvage lunch. What came out of that skillet was something I've been making on repeat ever since. The macaroni got all gooey and melty inside the crispy bread, and I stood there eating it over the sink, amazed at how something so simple could feel like such a revelation. Now I sometimes make mac and cheese just so I can turn it into this sandwich the next day.
I made these sandwiches for my neighbor's kids one afternoon when they were over, and they went silent for a solid five minutes, which any parent knows is a minor miracle. Their mom asked what was in it, half-joking that I'd put magic in the pan. It was just mac and cheese between bread, but something about the way the cheese got all stretchy and the edges got crispy made it feel special. I wrote the recipe down on a sticky note for her, and she texted me a week later saying her family now requests it every Friday. That's when I realized this wasn't just a weird experiment anymore, it was a keeper.
Ingredients
- Elbow macaroni: The small curves hold onto the cheese sauce beautifully, and cooking it just to al dente keeps it from getting mushy inside the sandwich.
- Sharp cheddar cheese: The sharpness cuts through the richness and gives the sauce real flavor, not just creaminess.
- Unsalted butter: You'll use it in the sauce and on the bread, so buy a good one because you'll taste it in both places.
- Whole milk: This makes the sauce silky without being too heavy, though half and half works if you want it richer.
- Sourdough or sandwich bread: Sourdough adds a slight tang that balances the cheese, but soft white bread crisps up beautifully and tastes like childhood.
- Extra cheese slices: Optional, but they help glue everything together and add another layer of melt.
Instructions
- Cook the macaroni:
- Boil the water with salt, add the macaroni, and cook it until it still has a little bite, about seven or eight minutes. Drain it well so you don't end up with a watery sauce later.
- Make the cheese sauce:
- Melt the butter in the same pot, then stir in the drained macaroni, milk, shredded cheddar, and pepper until everything melts into a thick, creamy sauce. Let it cool a few minutes so it thickens up and doesn't slide out of the sandwich.
- Assemble the sandwiches:
- Butter one side of each bread slice, then pile about a quarter cup of mac and cheese on the unbuttered side of four slices. Add a cheese slice if you want extra gooeyness, then top with the remaining bread, buttered side out.
- Cook the sandwiches:
- Heat your skillet over medium and lay the sandwiches in, pressing gently with a spatula. Cook three to four minutes per side until the bread turns golden and crispy and the insides get melty.
- Rest and serve:
- Pull them off the heat and let them sit for a minute or two so the filling sets slightly. Slice and serve while they're still hot and the cheese is stretchy.
Save One evening, I made these for myself after a long day, planning to eat alone in front of the TV. My partner walked in, smelled the butter and cheese, and sat down next to me without saying a word. We split the sandwich in silence, and it became one of those small, perfect moments where food does all the talking. Now whenever one of us has a rough day, the other just asks, mac and cheese grilled cheese? It's become our shorthand for comfort.
Choosing Your Bread
Sourdough is my go-to because the slight tang plays against all that cheese, and it crisps up with a sturdy texture that holds the filling without getting soggy. Regular sandwich bread works beautifully too, especially if you want that soft, nostalgic bite. I've tried this with rye, whole wheat, and even Texas toast, and honestly, they all work as long as the slices aren't too thick. If the bread is too hefty, the ratio tips and you end up with more bread than filling, which kind of defeats the purpose.
Leftover Magic
This is honestly one of the best ways to use leftover mac and cheese, even the kind that's been sitting in the fridge for a day or two. Cold mac and cheese is easier to scoop and spread, and it heats through perfectly in the sandwich without turning to mush. If your leftovers are a little dry, stir in a splash of milk before using them. I've made this with homemade mac and cheese, boxed mac and cheese, and even mac and cheese from a restaurant, and every version has been delicious in its own way.
Variations Worth Trying
I've stirred crispy bacon bits into the mac and cheese before assembling, and it added a salty, smoky crunch that made the whole thing feel more substantial. A few chopped chives or green onions brighten it up if you want something a little fresher. Sometimes I add a thin slice of tomato inside, which sounds weird but the acidity cuts through the richness in a really satisfying way.
- Try a dash of hot sauce or a few pickled jalapeños if you like a little heat.
- Swap the cheddar for Gruyère or fontina for a fancier, nuttier flavor.
- Serve it with tomato soup on the side for dipping, it's the ultimate cozy meal.
Save This sandwich is messy, indulgent, and completely worth it. Make it on a day when you need something that feels like a hug, and don't be surprised if it becomes a regular in your kitchen.
Kitchen Questions
- → Can I prepare the macaroni and cheese in advance?
Yes, you can make the macaroni and cheese up to 2 days ahead and store it in an airtight container in the refrigerator. When ready to assemble, simply reheat gently over low heat or use it cold—both work well in the sandwich.
- → What type of bread works best?
Sourdough, brioche, or sturdy sandwich bread works wonderfully. Avoid thin sliced bread as it may become soggy. The bread needs enough structure to contain the creamy filling without falling apart during cooking.
- → How do I prevent the bread from burning?
Cook over medium heat rather than high heat, which allows the bread to brown evenly without burning before the cheese melts. Cook for 3-4 minutes per side, pressing gently with a spatula. Adjust heat as needed based on your stovetop.
- → Can I add other ingredients to customize this?
Absolutely. Crispy bacon, fresh chives, tomato slices, or hot sauce work wonderfully. You can also mix these additions directly into the macaroni and cheese before assembly for even distribution.
- → What should I serve alongside this sandwich?
Tomato soup is the classic pairing. Other options include a simple green salad, pickles, or coleslaw to provide a fresh, acidic contrast to the rich, creamy sandwich.
- → Can I freeze leftover macaroni and cheese?
Yes, the macaroni and cheese freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently before using in sandwiches. This makes meal prep convenient for future dinners.