Grilled Mac and Cheese Sandwich

What you need

Ingredients

Measured for 8 servings.

• 230 gMacaroni
• 41.7 gPlain Flour
• 3.8 gMustard Powder
• 2.5 gGarlic Powder
• 2.5 gKosher Salt
• 1 gBlack Pepper
• 0.2 gCayenne Pepper
• 85 gButter
• 360 mlWhole Milk
• 240 mlHeavy Cream
• 455 gMild Gouda Cheese
• 55 gButter
• 16 slices (approx. 480 g)Sandwich Bread
• 160 gCheddar Cheese
• 2.5 gGarlic Powder, for butter

Make it

Method

1. 01

   Cook 230 g dry macaroni in boiling water according to its packet, about 8–10 minutes, until just firm to the bite; drain well. While it cooks, mix 41.7 g flour with 3.8 g mustard powder, the first 2.5 g garlic powder, 2.5 g salt, 1 g black pepper and 0.2 g cayenne.

2. 02

   Melt the first 85 g butter in a saucepan over low to medium heat. Whisk in the seasoned flour for about 1 minute without burning it. Gradually whisk in 360 ml whole milk and 240 ml cream, stirring for about 2–3 minutes until lightly thickened. Remove from the heat and add 455 g grated mild Gouda a handful at a time until smooth; fold in the drained macaroni.

3. 03

   Spread the hot pasta mixture in an even layer on a parchment-lined 23 × 33 cm tray. Cover the surface and refrigerate for about 45–60 minutes until firm enough to cut cleanly. Divide the set filling into eight equal rectangles; avoid assembling while it is still runny.

4. 04

   Mix the remaining 55 g soft butter with the separate 2.5 g garlic powder. Spread it thinly over one outer side of each of the 16 bread slices. Place eight slices butter-side down, add one pasta portion and 20 g of the 160 g cheddar to each, then top with the remaining bread butter-side up. Cook over medium-low heat, covered, without crowding: about 4 minutes on the first side and 4 minutes after turning. The bread should be golden and the filling hot and melted. A large griddle or two pans can cook four sandwiches at once, finishing the eight in about 16–20 minutes; a smaller pan needs more time. Serve warm.