2 - Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil.
3 - Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions.
4 - The pasta should be tender but still chewy.
5 - 2.
Grilled Mac and Cheese Sandwich | Taste Board
6 - While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.
7 - 3.
8 - Drain the pasta in a colander.
9 - Place the empty pasta pan (no need to wash it) over low heat and add the butter.
10 - When the butter has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute.
11 - Watch carefully so it does not scorch on the bottom of the pan.
12 - 4.
13 - Slowly whisk the milk and cream into the flour mixture until everything is really well combined.
14 - Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes.
15 - Remove from the heat.
16 - Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce.
17 - Then stir in the drained cooked pasta.
18 - 5.
19 - Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil.
20 - Coat the paper or foil with nonstick cooking spray or slick it with butter.
21 - Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula.
22 - Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese.
23 - Refrigerate until cool and firm, about 1 hour.
24 - Make the grilled cheese
6.
25 - Heat a large cast-iron or nonstick skillet over medium-low heat.
26 - 7.
27 - In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.
28 - 8.
29 - Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper.
30 - Carefully cut into 8 equal pieces.
31 - Each piece will make 1 grilled mac and cheese sandwich.
32 - (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.
33 - )
9.
34 - Spread 3/4 teaspoon garlic butter on one side of each bread slice.
35 - Place half of the slices, buttered-side down, on a clean cutting board.
36 - Top each with one slice of Cheddar, then 1 piece of the mac and cheese.
37 - (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich.
38 - ) Place 1 slice of Jack on top of each.
39 - Finish with the remaining bread slices, buttered-side up.
40 - 10.
41 - Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it.
42 - Cover and cook until the bottoms are nicely browned, about 4 minutes.
43 - Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.
44 - 11.
45 - Repeat with the remaining ingredients.
46 - Cut the sandwiches in half, if desired, and serve.
