Indulge in the ultimate comfort food mash-up with this Mac n Cheese Grilled Cheese. Layer creamy macaroni and cheese between buttery, crisp bread slices. Grill until golden brown and irresistibly melty. Bite into a crunchy exterior that gives way to a rich, gooey center. Enjoy the best of both worlds in every cheesy, satisfying mouthful.
If you want to boost the protein in this recipe, make the grilled cheeses with my Protein Mac and Cheese recipe. Make some of my delicious variations with my Cajun Chicken Mac and Cheese and Buffalo Chicken Mac and Cheese recipes. Bake a casserole of macaroni and cheese with my Bahamian Mac and Cheese.
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Ingredients
Find below the list of ingredients to make my Mac n Cheese Grilled Cheese.
- Macaroni Noodles
- Butter
- Flour
- Milk
- Grated Mozzarella
- Dry Oregano
- Salt
- Rye Bread Slices
- Monterey Jack Cheese Slices
See recipe card for quantities.
Substitutions and Variations
Macaroni and Cheese Substitutions
- Pasta: Swap elbow macaroni with shells, cavatappi, or penne for a different bite.
- Milk: Replace with half-and-half for extra creaminess or use unsweetened oat/almond milk for a lighter option.
- Mozzarella: Use sharp cheddar, gouda, or fontina for a stronger, richer flavor.
- Oregano: Trade for Italian seasoning, dried basil, or smoked paprika for a flavor twist.
- Salt: Add garlic salt or onion powder for an extra savory kick.
Grilled Cheese Substitutions
- Bread: Replace marble rye with sourdough, brioche, or whole wheat for different textures and flavors.
- Monterey Jack: Swap for pepper jack (spicy), provolone (mild), or Swiss (nutty).
- Butter: Use mayonnaise on the bread exterior for an ultra-crispy crust.
Variations
- Bacon Lovers: Add crispy bacon inside the sandwich for a smoky crunch.
- Veggie Twist: Layer in roasted red peppers, caramelized onions, or sautéed mushrooms.
- Spicy Kick: Mix sriracha or hot sauce into the mac n cheese before assembling.
- Tex-Mex Style: Add taco seasoning to the cheese sauce and use pepper jack cheese.
- BBQ Version: Spread a little BBQ sauce on the bread before grilling for sweet-savory depth.
- Extra Cheesy: Use three cheeses (cheddar, mozzarella, and parmesan) in the mac for maximum gooeyness.
How to make Mac n Cheese Grilled Cheese
- Bring a large pot of water to a boil and cook the macaroni noodles until al dente or as directed on the packaging. Drain once cooked.
- Melt, in a large skillet on medium heat, the butter. Whisk in the flour until smooth. Let simmer for 30 seconds until lightly golden with a nutty aroma. This is called a "roux" and what will thicken the cheese sauce.
- Slowly pour the milk into the roux, a little at a time while whisking, letting it return to a smooth consistency after each addition.
- Bring the sauce back to a simmer and whisk in the grated cheese. Add the salt and dry oregano. Once the sauce is smooth, turn off the heat.
5. Add the cooked macaroni into the cheese sauce. Stir until fully incorporated. Let the mac n cheese rest for 5-10 minutes to lightly thicken.
6. Use a griddle or large frying pan to cook the grilled cheeses. Butter the outside of the bread slices and place butter side down on the grill. Place a slice of cheese on each piece of bread and pile on the mac n cheese on half of them. Once the bread is golden, flip the slices over the ones with the macaroni to create the sandwiches.
Storage
Store cooled Mac n Cheese Grilled Cheeses in an airtight container in the refrigerator for up to 3 days. Separate each sandwich with parchment paper to prevent sticking. Reheat in a skillet or air fryer until warmed through and crisp again—avoid the microwave, as it can make the bread soggy. For longer storage, wrap tightly in foil, place in a freezer-safe bag, and freeze for up to 1 month.
Recipe
Mac n Cheese Grilled Cheese
Ingredients
Macaroni and Cheese
- 225 grams Elbow Macaroni
- 2 tablespoon Butter
- 2 tablespoon All Purpose Flour
- 1½ cup Milk
- 2 cups Mozzarella grated
- 2 teaspoon Dry Oregano
- 1 teaspoon Salt
Grilled Cheese
- 8 slices Marble Rye Bread
- 8 slices Monterey Jack Cheese
- 2 tablespoon Butter to cook the grilled cheese
Instructions
Cook the Mac n Cheese
- Bring a large pot of water to a boil and cook the macaroni noodles until al dente or as directed on the packaging. Drain once cooked.225 grams Elbow Macaroni
- Melt, in a large skillet on medium heat, the butter. Whisk in the flour until smooth. Let simmer for 30 seconds until lightly golden with a nutty aroma. This is called a "roux" and what will thicken the cheese sauce.2 tablespoon Butter, 2 tablespoon All Purpose Flour
- Slowly pour the milk into the roux, a little at a time while whisking, letting it return to a smooth consistency after each addition. ** IF you are making this recipe only for the Macaroni and Cheese, I recommend adding another ½ cup of milk at this point for a creamier result. **1½ cup Milk
- Bring the sauce back to a simmer and whisk in the grated cheese. Add the salt and dry oregano. Once the sauce is smooth, turn off the heat.2 cups Mozzarella, 2 teaspoon Dry Oregano, 1 teaspoon Salt
- Add the cooked macaroni into the cheese sauce. Stir until fully incorporated. Let the mac n cheese rest for 5-10 minutes to lightly thicken.
Assemble the Grilled Cheese
- Use a griddle or large frying pan to cook the grilled cheeses. Butter the outside of the bread slices and place butter side down on the grill. Place a slice of cheese on each piece of bread and pile on the mac n cheese on half of them. Once the bread is golden, flip the slices over the ones with the macaroni to create the sandwiches.8 slices Marble Rye Bread, 8 slices Monterey Jack Cheese, 2 tablespoon Butter
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