Did you remember to turn back your clocks yesterday? I changed mine right before I went to bed Saturday night which made me feel like I was going to bed crazy early. Although it will now get darker earlier, at least waking up early is a cinch. I find it difficult to wake up before the sun rises (and sleep when it up) so this will be good for me. But on to the food!
When it comes to comforting soup and sandwich pairings, tomato soup and grilled cheese is my go-to. So that slow cooker tomato-basil soup I shared last week? You better believe there was some grilled cheese action going on there too. But not just any ol’ grilled cheese, grilled cheese stuffed with macaroni and cheese! You can use any leftover (or fresh) macaroni and cheese you have on hand, but I used a spicy version and it was excellent.
Two years ago: Chocolate Root Beer Bundt Cake
GRILLED MAC & CHEESE SANDWICHES
Butter, for the bread
6 slices Texas Toast-style bread
6 slices of cheese (used half Mozzarella half cheddar)
1 cup leftover macaroni and cheese, divided (used this spicy version)
- Preheat a large skillet over medium heat. Generously butter one side of each slice of bread.
- Place one slice of bread butter-side-down onto skillet bottom. Add 1 slice of cheese, followed by 1/3 cup macaroni (evenly distributed), and another slice of cheese. Top with a second slice of bread with the butter-side-up.
- Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining ingredients.
- Slice and serve immediately.
Source: The Spiffy Cookie original