I’m not sure I agree that this recipe couldn’t be reduced but there’s certainly nothing wrong with having some leftover mac and cheese around if you’re not needing this many sandwiches today or in the next few days. To quibble a bit more, I’m not sure the butter needed to be salted: cheese has plenty of salt already. To quibble a bit, the ingredients call for square bread, but the photo shows rectangular, and I went with rectangular because it provided the maximum surface area. For the record, I used whole-wheat bread and whole-wheat rotini (why not add flavor wherever you can?!) plus Colby Jack and Gruyère, and then Colby and a sharp Cheddar. Those pickles in the photo are almost a must to serve alongside this sandwich! Also, because I am a fan of fruits and vegetables, and because I like tomato in my grilled cheese and spinach in my mac and cheese, I’m eager to make this with one or both of these additions. Grilled cheese + mac and cheese-how could this be anything but warm and cheesy deliciousness?! This is the best of cheese and carbs! It’s not just 10-year-olds swooning to this! The sandwich is rich, very rich, very dairy rich.
0 Comments
Leave a Reply. |