When you want to carbload….
…just go all out!
I loved a perfect grilled cheese… with crispy, buttered bread and that extra cheesey center, so I figured why not add some mac ‘n’ cheese and some pepperoni to the mix?
Ingredients (makes two sandwiches, so you can share one…)
- 1 cup dry elbow macaroni
- 1 1/2 cup sharp cheddar cheese, shredded
- 1/3 cup mozzarella, shredded
- 2 tablespoon Parmesan cheese, grated
- 4 slices of sour dough bread (I got mine from Bread’s Bakery, it’s the best! Just make sure to ask them to slice it for you…it’ll make your life easier)
- 4 cheddar cheese slice singles (these are better consistency for melting, I prefer Horizon Organic).
- 4 tablespoons butter, divided, room temperature
- 2 tablespoon flour
- Pinch of cayenne pepper
- 1/4 cup plus 2 tablespoon whole milk
- 3 tablespoons sea salt (for water when boiling macaroni)
- Pinch of salt
- Ground black pepper
- 1 tablespoon avocado oil (or use any other oil that is high-heat resistant oil, such as sunflower oil)
- Optional: pepperoni slices (will need about 15 slices per sandwich, cut into halves)
- Bring water to boil and add 3 tablespoons sea salt into the water (or add more if needed to make the water salty).
- Cook the macaroni according to package instructions (preferably to al dente, tender by chewy)
- Drain the pasta in a colander.
- In saucepan, on medium-low heat, add 2 tablespoons of butter to the pan and allow it to melt all the way down.
- Slowly add the flour and cayenne pepper and whisk with the butter to make the roux. Be sure to whisk constantly to get the mixture going!
- Once the flour and butter mixture is a thicker consistency and is browned (with nice nutty aromas in the air), then slowly add the milk and keep whisking until it is a gravy.
- Add all the shredded and grated cheeses (Cheddar, Mozzarella and Parmesan) into the gravy mixture and use wooden spoon to mix until the cheese sauce is thickened.
- Add salt and pepper to taste.
- Add in cooked macaroni and use wooden spoon to mix until just combined (do not over mix otherwise the cheese won’t be stringy and will start to crumble instead). Keep on low heat and stir occasionally until ready to be used.
- Heat up large skillet with medium-high heat and add avocado oil to lightly coat the pan.
Using 1/2 tablespoon of butter for each slice of bread, butter one side of each slice and place buttered side of bread face down onto the skillet.
As bread is toasting, add cheddar cheese slices to the bread slice facing up (you’ll need to rip it up into smaller pieces to cover the surface area of the bread). Use one cheese slice per bread and allow the cheese to fully melt (if you’re adding pepperoni, once cheese is melted, add the sliced pepperoni on top of the cheese!!).
- Remove bread from the skillet onto serving plate and top with mac ‘n’ cheese and its ready to be served!!!