Grilled Mac and Cheese Sandwich

Make the mac and Fromage

Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a Bouillir

Ajouter the Pâtes and Cuire, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions

The Pâtes should be tender but still chewy.

While the Pâtes is cooking, in a small bowl, Fouetter together the Farine, mustard powder, Ail powder, Sel, black Poivre, and cayenne Poivre.

Égoutter the Pâtes in a colander

Place the empty Pâtes pan (no need to Laver it) over low Chauffer and Ajouter the Beurre

When the Beurre has melted, Fouetter in the Farine mixture and continue to Cuire, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute

Watch carefully so it does not scorch on the bottom of the pan.

Slowly Fouetter the Lait and Crème into the Farine mixture until everything is really well combined

Cuire, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes

Retirer from the Chauffer

Gradually Ajouter the Fromage while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the Fromage has melted into the sauce

Then Remuer in the drained cooked Pâtes.

Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil

Coat the paper or foil with nonstick cooking spray or slick it with Beurre

Verser the warm mac and Fromage onto the prepared baking sheet and Étaler it evenly with a spatula

Coat another piece of parchment paper with cooking spray or Beurre and place it, oiled or buttered side down, directly on the surface of the mac and Fromage

Refrigerate until cool and firm, about 1 hour.

Make the grilled Fromage

Chauffer a large cast-iron or nonstick skillet over medium-low Chauffer.

In a small bowl, Remuer together the 4 Cuillères à soupe (55 Grammes) Beurre and Ail powder until well blended.

Retirer the mac and Fromage from the refrigerator and Éplucher off the top layer of parchment paper

Carefully Couper into 8 equal pieces

Each piece will make 1 grilled mac and Fromage sandwich. (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.)

Étaler 3/4 Cuillère à café Ail Beurre on one side of each Pain Trancher

Place half of the slices, buttered-side down, on a clean cutting board

Top each with one Trancher of Cheddar, then 1 piece of the mac and Fromage. (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and Fromage and then flipping it over onto a sandwich.) Place 1 Trancher of Jack on top of each

Finish with the remaining Pain slices, buttered-side up.

Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it

Couvrir and Cuire until the bottoms are nicely browned, about 4 minutes

Turn and Cuire until the second sides are browned, the Fromage is melted, and the mac and Fromage is heated through, about 4 minutes more.

Repeat with the remaining ingredients

Couper the sandwiches in half, if desired, and Servir.