Tuesday, August 6, 2013

Mac and Cheese Grilled Cheese with Bacon


4 cups Easy Mac and Cheese, recipe follows
8 slices white bread, buttered
4 slices American cheese
8 slices thick-cut bacon, cooked
2 Roma tomatoes, sliced into ¼-inch slices
Frank's Red Hot, Optional


Evenly spread the Easy Mac and Cheese in an 8-inch square baking dish. Cover the dish with plastic wrap and refrigerate until firm, about 1 hour. Cut the mac and cheese into 4 equal-size squares.

Preheat a griddle over medium-low heat. Place each mac and cheese square on a slice of bread, top with 1 slice American cheese and 2 slices bacon. Top with a second piece of bread and griddle the sandwich until golden and warm, about 4 minutes per side. Repeat with the remaining ingredients. Serve.

Note: For the adults, toss the tomatoes in some hot sauce and add on top of the bacon before griddling your sandwich.

Easy Mac and Cheese:

8 ounces elbow macaroni
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk
8 ounce processed cheese, such as Velveeta
1½ cups shredded sharp yellow Cheddar
Splash hot sauce, or pinch of cayenne
Freshly ground black pepper

Cook the macaroni in a large pot of boiling salted water to al dente and drain.

Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium-low until thickened, about 5 minutes. Stir in the processed cheese and Cheddar until melted, add the hot sauce and fold in the macaroni. Sprinkle with salt and pepper.

Source: Sandwich King

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