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Grilled mac and cheese sandwiches are a delicious twist on two favorite comfort foods – macaroni and cheese and a grilled cheese sandwich!
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…sometimes I put my own spin on the dish and other times, I try to copy it as close as I can. This grilled mac and cheese sandwiches 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 Grilled Macaroni and 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 comfort food dish!
How to make grilled mac and cheese sandwiches
The sandwiches are really easy to put together and the entire meal takes less than 30 minutes to make. The addition of the meat makes it a hearty meal in my book! Be warned though…this is a knife and 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 more grilled mac and cheese sandwiches!
- 8 slices Texas toast, prepared
- 8 oz large elbow macaroni, cooked
- 8 oz kielbasa sausage, sliced thin
- 1/4 tsp onion powder
- 1 tbsp butter
- 1 tbsp flour
- 1/4 tsp ground mustard powder
- 1 1/4 cup milk
- 3 cups shredded sharp cheddar cheese
- 3/4 tsp salt (more if desired)
- In a medium skillet, cook sausage slices over medium high heat until brown and warmed through, about 5 minutes. Remove from pan and set aside.
- In same pan as sausage, melt butter over medium-high heat, then add flour. Stir for a minute to combine. Add onion, garlic, and mustard powder, then stir to combine.
- Lower heat and stir in milk all at once. Return heat to medium high and bring to a simmer, then 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 macaroni 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1296 Total Fat: 91g Saturated Fat: 45g Trans Fat: 2g Unsaturated Fat: 36g Cholesterol: 224mg Sodium: 2577mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 60g
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