Grilled Mac and Cheese Sandwich

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By Chef Jim Shirley
Makes 1 cheesecake


  1. 5 ounces butter (plus more, for the sandwiches)
  2. 6 ounces flour
  3. 5 cups whole milk (very hot)
  4. 1 tablespoon dry mustard
  5. 1 teaspoon garlic powder
  6. 1 tablespoon kosher salt
  7. Pinch of cayenne pepper
  8. 5 ounces shredded fontina cheese
  9. 5 ounces shredded smoked gouda cheese
  10. 6 ounces Bayside Blue cheese from Sweet Home Farm
  11. 1 pound rigatoni, cooked
  12. Crusty bread, for sandwiche


  1. Toss butter and flour into saucepan and cook over medium heat until the roux (thatís what youíre making) has bubbled for about 4 minutes.
  2. Slowly whisk in hot milk.
  3. Add dry mustard, garlic powder, salt and cayenne.
  4. Continue stirring for about 4 minutes.
  5. Keep stirring and toss in the cheese; keep stirring until smooth.
  6. Scrape all this into a bowl with the noodles and mix until well coated.
  7. Slather the tops of some crusty bread with butter
  8. Spread a thick layer of mac and cheese between a couple pieces, and grill, flipping once, in a cast iron skillet until the cheese oozes out.
  9. Pour up some wine and fall to.

Recipe compliments of Fish House, Pensacola, Florida

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