- May 20, 2016 at 11:51 pm #372161mosParticipant
This makes an ooey, gooey, fat sandwich (don’t even think about calories, cholesterol, etc…just enjoy…at least once a year) that is scrumptious with a cup of soup or salad.Jalapeno Mac n Cheese Grilled Cheese
For the Mac n Cheese:
1 1/2 tbs butter, divided
1 1/2 tbs flour
1 cup heavy cream
2 cups milk
8-oz cream cheese, cubed
2 cups cheddar cheese, shredded
1/2 tbs yellow mustard
1/2 tbs garlic powder
2 dashes hot sauce to taste
1-lb pasta shells, cooked al dente
For the Jalapeno Mac n Cheese Grilled Cheese:
(makes more than enough for one sandwich so can have the leftovers as another meal with preferred sides)
2 slices Artesan bread
2 slices American cheese
2 slices pepper Jack
1/3 cup mac n cheese
1/2 tbs chopped pickled jalapenos
1 pat of salted butter
Melt 1 1/2 tbs butter in large sauté pan over medium heat.
Stir in flour to form roux. Cook until roux is fragrant and light brown.Whisk in cream and milk, little by little, until bubbles form around sides of pan and mixture begins to thicken. Add cream cheese and cheddar.
Stir until smooth. Add mustard, remaining 1/2 tsp garlic powder, sugar, hot sauce and chopped pickled jalapeños.
Mix in cooked pasta shells. Cover and set aside.
Let cool and refrigerate until firm.
For the grilled cheese sandwich:
Once the mac n cheese is firm, place a slice of american and pepper jack cheese on top of one of the slices of bread. Add pickled jalapenos and mac n cheese – mushing it all together to be formed more tightly. Add the other slice of american and pepper jack cheese then put the other piece of bread on top.
Add 1/2 pat butter to a medium fry pan and place sandwich in, moving it around to sop up all the melted butter.
Grill for a few minutes until the crust becomes golden and the cheese starts to melt. Flip and repeat until the entire sandwich is warm and gooey on the inside and crispy on the outside. Let the sandwich sit for a minute before serving.
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