If you’ve followed AMFT for any amount of time, you know that I love to recreate my favorite restaurant dishes at home (and then share with y’all). It’s fun to do…some times I put my own spin on the dish and other times, I try to copy it as close as I can. This recipe is as close to the original as I can get without actually asking for the recipe.
A couple months ago, you might remember that I attended Phoenix Cooks, a huge foodie event here in Phoenix. Well, I recreated my favorite recipe from the event, Pineapple Mint Sorbet from District American Kitchen. Last month, I was invited to attend a tasting of District American Kitchen’s fall menu. There was so much good food, but my favorite was the dish that I ordered, the Grilled Macaroni & Cheese Sandwich. Talk about comfort food with a twist. In fact..that’s pretty much the whole concept of the restaurant.
I knew I had to recreate this dish!
It is really easy to put together and takes less than 30 minutes for this hearty meal. The addition of the meat makes it a meal in my book! Be warned though…this is a knife a fork sandwich!
Yep…that’s pretty much it…there are few other minor ingredients like milk and flour, but this is it folks!
I can’t wait to sink my teeth into this baby…
Grilled Macaroni & Cheese Sandwiches
- 8 slices Texas toast, prepared
- 8 oz large elbow noodles, cooked
- 8 oz sausage, sliced thin
- 1/4 tsp onion powder
- 1 tbl butter
- 1 tbl flour
- 1/4 tsp ground mustard powder
- 1 1/4 cup milk
- 3 cups shredded sharp cheddar cheese
- 3/4-1 tsp salt
- In a medium skillet, cook sausage slices over medium high heat until brown and warmed through. Remove from pan and set aside.
- In same pan as sausage, melt butter and add flour over medium high heat. Stir for a minute to combine. Add onion, garlic, and mustard powders, stir. Lower heat and stir in milk all at once. Return heat to medium high and bring to a simmer and add salt. After milk thickens a little, stir in cheese one handful at a time. Stir until all cheese is incorporated and melted.
- Add cooked elbow noddles and reserved sausage to the pot. Mix well to combine.
- Serve over a piece of Texas toast and then top with another piece of toast.
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