Save My roommate walked in one rainy Thursday holding a takeout container of cold mac and cheese, stared at the fridge, then at me, and asked if we had bread. What happened next wasn't planned, just hungry logic and a hot skillet. We stood there watching butter sizzle and cheese ooze out the sides, both of us too impatient to wait. That first bite was ridiculous, messy, and so good we made it again the next night on purpose.
I made these for my nephew once when he claimed he didn't like grilled cheese anymore because it was boring. He ate two whole sandwiches without saying a word, then asked if we could make them every time he visited. His mom still texts me photos when he tries to recreate it at home. It's become his signature move at sleepovers, and I love that a random experiment in my kitchen became his thing.
Ingredients
- Elbow macaroni: The small shape holds onto cheese sauce better than bigger pasta, and it fits neatly inside a sandwich without poking through the bread.
- Sharp cheddar cheese: The sharper the cheddar, the more flavor you get in every bite, I learned this after using mild once and regretting it.
- Unsalted butter: You need it for both the mac and cheese and the outside of the bread, so don't skimp, it's what makes everything golden.
- Whole milk: This creates the creamy base for the sauce, skim milk just doesn't give you the same richness.
- Sourdough or sandwich bread: Sourdough adds a slight tang and sturdiness, but any thick sliced bread works as long as it can hold the filling without getting soggy.
- Extra cheese slices: Optional, but they add a gooey layer that glues everything together and makes the sandwich feel even more decadent.
Instructions
- Cook the macaroni:
- Bring salted water to a rolling boil, then add the macaroni and stir occasionally so it doesn't stick. Drain it when it still has a tiny bit of bite, because it will soften more when you mix it with the hot cheese sauce.
- Make the cheese sauce:
- Melt the butter in the same pot, then add the drained pasta, milk, shredded cheddar, and pepper, stirring constantly until the cheese melts into a smooth, creamy coating. Let it sit off the heat for a few minutes so it thickens up and becomes easier to spread.
- Assemble the sandwiches:
- Butter one side of each bread slice generously, then flip four slices over and pile about a quarter cup of mac and cheese onto the unbuttered side. Add a cheese slice if you want extra melt, then top with the remaining bread, buttered side facing out.
- Cook the sandwiches:
- Heat your skillet over medium heat and place the sandwiches in carefully, pressing them gently with a spatula to help everything stick together. Flip after three to four minutes when the bottom is golden brown and crispy, then cook the other side until it matches.
- Rest and serve:
- Take them off the heat and let them sit for a minute or two so the cheese sets slightly and doesn't all pour out when you cut them. Slice in half and serve immediately while they're still hot and gooey.
Save There was a night when I made these for a few friends who showed up unannounced, tired and hungry after a long drive. We sat around the kitchen table with paper towels instead of plates, cheese dripping onto our fingers, laughing about nothing in particular. Nobody wanted to leave, and I realized that sometimes the best meals are the ones you throw together without thinking too hard.
Choosing Your Bread
Sourdough holds up to the weight of the mac and cheese and adds a subtle tang that balances all the richness, but I've also used thick cut white bread, whole wheat, and even brioche when I was feeling fancy. The key is making sure the slices are sturdy enough not to fall apart when you flip them. Avoid anything too thin or soft, because it will just turn into a soggy, floppy disaster halfway through cooking.
Making It Your Own
I started adding crispy bacon bits one time because I had some left over from breakfast, and it completely changed the sandwich in the best way. You can also stir in chopped green onions, a spoonful of hot sauce, or even a pinch of smoked paprika into the mac and cheese before assembling. One friend of mine adds pickled jalapenos, and as weird as it sounds, the heat and acidity actually cut through all that cheese perfectly.
Serving Suggestions
These sandwiches are rich and filling, so I usually serve them with something light and acidic to balance everything out. A simple green salad with a tangy vinaigrette works great, or you can go full nostalgic and pair them with a bowl of tomato soup for dipping. If you want to keep it casual, pickles on the side and some potato chips are all you really need.
- Cut them into smaller squares and serve as party appetizers, they disappear fast.
- Add a fried egg on top for breakfast, it sounds over the top but trust me, it works.
- Use leftover mac and cheese from dinner the night before to make lunch even easier.
Save This sandwich doesn't need a special occasion, it just needs a skillet and someone willing to embrace the mess. Make it when you're hungry, when you have leftovers, or when you want to remember that comfort food doesn't have to be complicated to be perfect.
Recipe Questions & Answers
- → Can I prepare the macaroni and cheese ahead of time?
Yes! Cook the macaroni and cheese up to 2 days in advance and refrigerate in an airtight container. Simply reheat gently before assembling the sandwiches, adding a splash of milk if needed to restore creaminess.
- → What type of bread works best for this sandwich?
Sourdough, brioche, or sturdy sandwich bread are ideal choices. Avoid thin bread that might get soggy. Look for varieties with good structural integrity to contain the creamy filling without falling apart.
- → How do I prevent the sandwiches from getting soggy?
Ensure the macaroni and cheese has cooled slightly so it's not overly liquidy. Don't assemble sandwiches too far in advance—prepare them right before cooking. The butter coating on the bread also helps create a moisture barrier.
- → Can I add extra ingredients to the macaroni and cheese?
Absolutely! Crispy bacon bits, sautéed mushrooms, caramelized onions, fresh chives, or jalapeños all enhance the filling. Stir additions into the cheese sauce before cooling for best distribution.
- → What should I serve alongside this sandwich?
Tomato soup is the classic pairing and creates the ultimate comfort meal. Alternatively, serve with a crisp green salad, roasted vegetables, or pickles for balance against the rich, creamy sandwich.
- → How do I get the bread perfectly golden without burning it?
Use medium heat and cook 3–4 minutes per side, pressing gently with a spatula. This allows the exterior to crisp up while the interior stays tender. Work in batches if your skillet is crowded to ensure even cooking.