This Grilled Mac and Cheese Sandwich Recipe combines creamy cheddar macaroni with crisp, buttery sourdough bread. It is rich, comforting, and especially useful when you want to turn homemade mac and cheese into a filling lunch.

Ingredients

For the Mac and Cheese

1 cup elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup shredded cheddar cheese
Salt and black pepper, to taste

For the Sandwiches

4 thick slices sourdough or brioche bread
2 tablespoons unsalted butter, softened
4 slices cheddar, American, or mozzarella cheese

How to Make a Grilled Mac and Cheese Sandwich

Step 1: Cook the Macaroni

Bring a medium pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions, usually 8 to 10 minutes. Drain well and set aside.

Elbow macaroni cooking in boiling salted water — Cook the elbow macaroni in boiling salted water until tender.

Step 2: Make the Cheese Sauce

Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes. Gradually whisk in the milk, then continue stirring for 3 to 4 minutes, until thickened. Remove the saucepan from the heat and stir in the shredded cheddar until smooth. Season with salt and pepper, add the cooked macaroni, and fold until evenly coated.

Cooked elbow macaroni coated in creamy cheddar sauce — The finished macaroni should be creamy and thick rather than runny.

Step 3: Assemble the Sandwiches

Spread the softened butter on one side of every bread slice. Place two slices buttered-side down. Top each with one cheese slice, a generous but compact layer of macaroni and cheese, and a second cheese slice. Close with the remaining bread, keeping the buttered sides facing outward.

Two sourdough sandwiches layered with cheddar and macaroni and cheese — Use two cheese slices per sandwich to hold the macaroni filling together.

Step 4: Grill Until Golden

Heat a black nonstick skillet or griddle over medium heat. Add the sandwiches and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is evenly golden and crisp and the cheese has melted. Lower the heat if the bread browns before the center is hot.

Two mac and cheese sandwiches grilling in a black skillet — Cook over moderate heat so the bread crisps while the filling heats through.

Step 5: Rest, Slice, and Serve

Transfer the sandwiches to a cutting board and rest for 1 to 2 minutes. Slice each sandwich diagonally and serve hot. Tomato soup or a simple side salad may be served separately if desired.

Grilled mac and cheese sandwich sliced into two halves — A short rest helps the creamy macaroni filling stay inside the sandwich when sliced.

Tips for Success

Keep the mac and cheese thick: A compact filling is less likely to make the bread soggy or spill into the pan.
Choose sturdy bread: Thick sourdough or brioche supports the macaroni filling better than thin sandwich bread.
Use medium heat: This gives the cheese time to melt without burning the buttered bread.
Press gently: Light pressure improves contact with the skillet without squeezing out the filling.

Frequently Asked Questions

Can I use store-bought mac and cheese?

Yes. Choose a thick prepared mac and cheese and let it cool slightly before assembling the sandwiches so it stays in place.

Can I make this recipe gluten-free?

Yes. Use gluten-free bread and elbow pasta, and thicken the cheese sauce with a suitable gluten-free all-purpose flour blend.

How should I reheat leftovers?

Reheat the sandwich in a covered skillet over low heat, turning once, or in a 350°F (175°C) oven for 5 to 7 minutes. These methods restore the crisp exterior better than a microwave.