Instruction

• Make the mac and cheese 1
• Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil
• Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions
• The pasta should be tender but still chewy
• While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper
• Drain the pasta in a colander
• Place the empty pasta pan (no need to wash it) over low heat and add the butter
• When the butter has melted, whisk in the flour mixture and continue to cook, 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 whisk the milk and cream into the flour mixture until everything is really well combined
• Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes
• Remove from the heat
• Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce
• Then stir in the drained cooked pasta
• 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 butter
• Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula
• Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese
• Refrigerate until cool and firm, about 1 hour
• Make the grilled cheese 6
• Heat a large cast-iron or nonstick skillet over medium-low heat
• In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended
• Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper
• Carefully cut into 8 equal pieces
• Each piece will make 1 grilled mac and cheese 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
• ) 9
• Spread 3/4 teaspoon garlic butter on one side of each bread slice
• Place half of the slices, buttered-side down, on a clean cutting board
• Top each with one slice of Cheddar, then 1 piece of the mac and cheese
• (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich
• ) Place 1 slice of Jack on top of each
• Finish with the remaining bread slices, buttered-side up
• 10
• Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it
• Cover and cook until the bottoms are nicely browned, about 4 minutes
• Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more
• 11
• Repeat with the remaining ingredients
• Cut the sandwiches in half, if desired, and serve