Pin Recipe There was this Tuesday night when I had a bowl of leftover mac and cheese in the fridge and exactly eight slices of bread about to go stale. I was tired, hungry, and not in the mood to be creative. But I buttered those slices anyway, piled the mac and cheese between them, and pressed the whole thing into a hot skillet. The smell that filled my kitchen—toasted butter, melted cheddar, crispy bread—made me forget I was improvising. That sandwich turned into something I crave on purpose now.
I made these for my sister one weekend when she came over unannounced. She stood in my kitchen, watched me flip the sandwiches in the pan, and said it smelled like a carnival. When she bit into hers, she closed her eyes and didnt say a word for a full minute. Then she asked if I had more bread. I did, and I made her two more before she left.
Ingredients
- Elbow macaroni: The small shape holds onto the cheese sauce beautifully and fits neatly inside the sandwich without falling out.
- Sharp cheddar cheese: Shred it yourself from a block for the best melt and flavor, pre-shredded stuff has coatings that can make the sauce grainy.
- Unsalted butter: You need it for both the mac and cheese and the outside of the bread, so dont skimp or use margarine.
- Whole milk: It makes the sauce creamy and smooth, skim milk will leave it thin and sad.
- Sourdough or sandwich bread: Sourdough adds a tangy crunch, but plain white bread works perfectly and crisps up just as nicely.
- Cheddar or American cheese slices: Optional, but they add an extra layer of gooey, melty richness that seals the sandwich together.
Instructions
- Cook the macaroni:
- Boil the water with salt, add the macaroni, and cook until just tender with a little bite left. Drain it well so you dont 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 is creamy and smooth. Let it cool for a few minutes so it thickens up and doesnt slide out of the sandwich.
- Assemble the sandwiches:
- Butter one side of each bread slice generously. On the dry side of four slices, spread about a quarter cup of mac and cheese, add a cheese slice if you want, then top with the remaining bread, buttered side facing out.
- Cook the sandwiches:
- Heat your skillet over medium heat and cook each sandwich for three to four minutes per side, pressing gently with a spatula. You want the bread golden and crispy, the cheese inside melted and oozing.
- Rest and serve:
- Let the sandwiches sit for a minute or two after you pull them from the pan. This helps the filling set just enough so it doesnt all spill out when you slice in.
Pin Recipe The first time I served these at a casual dinner with friends, someone said it tasted like childhood and a food truck had a baby. Everyone laughed, but they werent wrong. This sandwich sits right at the intersection of nostalgia and indulgence, and somehow it feels both playful and deeply comforting at the same time.
Making It Your Own
I started stirring chopped chives into the mac and cheese one night because I had a bunch wilting in the fridge. It added a fresh, oniony bite that cut through the richness beautifully. Another time I crumbled crispy bacon into the filling, and it turned the sandwich into something almost dangerously good. You can also tuck in a thin slice of tomato or add a few dashes of hot sauce if you want a little tang or heat to balance the cheese.
Serving Suggestions
I almost always serve these with a bowl of warm tomato soup on the side. The acidity of the soup cuts through the richness of the sandwich in a way that feels perfect and familiar. A simple green salad with a sharp vinaigrette works too, especially if you want to pretend youre being a little bit healthy. And if youre feeding kids, carrot sticks or apple slices on the side make them feel like theyre getting a balanced meal.
Storage and Reheating
These sandwiches are best eaten right away, but if you have leftovers, wrap them tightly in foil and store them in the fridge for up to two days. Reheat them in a skillet over medium-low heat to re-crisp the bread, or pop them in a 350-degree oven for about 10 minutes. Microwaving will make the bread soggy, so avoid that if you can.
- Store leftover mac and cheese separately and assemble fresh sandwiches as needed.
- You can freeze the mac and cheese for up to three months and thaw it overnight in the fridge.
- Butter the bread just before cooking for the crispiest, most golden crust.
Pin Recipe This sandwich has become one of those recipes I turn to when I need something fast, satisfying, and a little bit indulgent. I hope it becomes that for you too.
Recipe FAQs
- → Can I prepare the mac and cheese ahead of time?
Yes, you can make the mac and cheese up to 24 hours in advance and refrigerate it. When ready to assemble, gently warm it in a saucepan over low heat, stirring occasionally, or use it cold and it will warm as the sandwich cooks.
- → What bread works best for this sandwich?
Sourdough, brioche, or thick-cut sandwich bread all work wonderfully. Avoid thin bread that may fall apart. Sourdough adds a pleasant tang that complements the creamy filling beautifully.
- → How do I prevent the filling from leaking out?
Let the cooked mac and cheese cool slightly so it thickens before assembling. Don't overstuff the sandwich—use about 1/4 cup per sandwich. Press gently while cooking rather than aggressively to keep the filling contained.
- → Can I make this with leftover mac and cheese?
Absolutely! This is a great way to use leftover mac and cheese. If it's cold from the refrigerator, you can use it directly—it will warm and slightly set as the sandwich cooks on the griddle.
- → What temperature should the skillet be?
Medium heat is ideal. Too high and the bread burns before the cheese melts; too low and it becomes soggy. The bread should turn golden brown and crispy in 3–4 minutes per side.
- → Is this vegetarian-friendly?
Yes, this sandwich is naturally vegetarian. Just verify that your bread, cheese, and butter are vegetarian-sourced. Optional additions like bacon are easy to omit for a fully vegetarian version.