Description
Discover the ultimate comfort food fusion with our Bacon Mac and Cheese Grilled Cheese Sandwich recipe. Learn to create this cheesy delight step-by-step and savor every bite!
Ingredients
- 1 1/2 Tbsp (23 ml) butter
- 1 1/2 Cup (360 ml) macaroni
- 1 1/2 Tbsp (23 ml) all purpose flour
- 1 1/2 Cup (360 ml) cold milk
- 1 1/2 Cup (360 ml) s old yellow cheddar, shredded
- 1/3 Cup (80 ml) moz zarella, shredded
- 1/4 tsp (1 ml) ground nutmeg
- Salt and pepper to taste
- 2-3 Tbsp (38 ml) chives, for garnish
- Large slices of sourdough bread, as needed
- 3-4 slices of turkey bacon, diced
- Shredded old cheddar cheese, as needed
- Shredded moz zarella cheese, as needed
- 2-3 Tbsp (38 ml) butter
Instructions
- Place the diced turkey bacon in a cold skillet and set the burner to a medium-low setting. Cook until it’s done to your preference, then drain and set aside. Meanwhile, boil water in a large pot and add salt. Cook the macaroni according to the instructions on the package.
- Warm up a pan over medium heat and add the butter. When the butter has melted, incorporate the flour and whisk for 2-3 minutes until the flour’s raw taste disappears. The mixture will emit a nutty aroma, signaling that it’s ready for the milk.
- Gradually add the milk, stirring constantly to dissolve any clumps. Once all the milk is integrated, wait for the sauce to start simmering.
- When the sauce reaches a simmer, it will begin to thicken. Once it can coat the back of a spoon evenly, season it with nutmeg, salt, and pepper.
- Remove the pan from the heat and stir in the cheddar and mozzarella cheese until they melt completely. Your cheese sauce is now ready. Combine it with the cooked macaroni and finely chopped chives and set aside.
- Spread butter on the outer sides of each slice of sourdough bread. Alternatively, you can do this step later. Add the mac and cheese mixture to one slice of bread, sprinkle extra cheese as desired, layer on the crispy bacon, and then place another slice of bread on top to close the sandwich.
- Warm a pan over medium-low heat and add butter. Place the sandwich in the pan, moving it around to ensure even butter coating, then cover with a lid. Cook gently until the bottom turns golden brown.
- Use a spatula to flip the sandwich. Lift the sandwich, apply more butter in the pan, and set the sandwich back down to coat the other side. Continue cooking until the cheese inside is melted and the bread is golden and crisp.
- Cut the sandwich and serve hot.
Notes
- Use cold milk to gradually thicken the roux for a smooth saucenMelt cheddar and mozzarella off heat to avoid a grainy texturenButter the bread before grilling for a crispy golden crust
