Mac and Cheese Grilled Cheese

Method

1. Put the water in a 18 cm pot, cover and bring to a boil over high heat, about 8 min. Add the salt and macaroni and cook for the full packet time, about 7 min, then drain. For this toastie the pasta should be soft so it binds well.

   Add in this stepWater (for the pasta) 1½ LSalt (for the pasta water) 8 gElbow macaroni 100 g

   high heat

2. Wipe the empty pot, set it over medium-low heat, melt the butter, add the flour and whisk for 1 min 30 sec. Pour in the milk a little at a time, whisking until smooth, then raise to medium heat and stir for 4 min, until thick enough to coat a spoon heavily. It should be thicker than regular mac and cheese so it sets well.

   Add in this stepButter (for the sauce) 15 gAll-purpose flour 12 gWhole milk 200 ml

   medium-low heat→medium heat

3. Off the heat, stir in the cheddar, Dijon and pepper until melted, then fold in the macaroni. Spread it 2 cm thick in a 15 cm square container lined with baking paper, let it cool a little, cover and chill until firm.

   Add in this stepCheddar, grated 80 gDijon mustard ½ tspGround black pepper 1 pinch

4. Cut the set mac and cheese into one slab per serving, the size of your bread. Mix the soft butter with the mayonnaise and spread thinly on one side of each slice of bread. Lay a slice spread side down, add half the mozzarella, a mac slab and the rest of the mozzarella, then close with a second slice, spread side up.

   Add in this stepSandwich bread or sourdough slices (1.5 cm thick) 4Shredded mozzarella 50 gSoftened butter (for the bread) 20 gMayonnaise 2 tsp

5. Set a large frying pan over medium-low heat, add the sandwiches, cover and cook for 4 min. When the underside is deep golden, flip carefully with a spatula and cook uncovered for 4 min more. Gentle heat lets the centre melt before the bread burns. Cook in 1 batch(es) to fit your pan.

   medium-low heat

6. Rest for about 1 minute, then cut in half on the diagonal so the cheesy cross-section shows, and serve at once.