Grilled Mac and Cheese Sandwich

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By Chef Jim Shirley

Makes 1 cheesecake

Ingredients:

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

Method

1. Toss butter and flour into saucepan and cook over medium heat until the roux (that’s what you’re 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
www.GoodGrits.com