Prep Time
30 Mins
Cook Time
30 Mins
Yield
4 servings

How to Make It

Step 1

Preheat a large nonstick sauté pan over medium heat. Preheat oven to 350º F.

Step 2

Brush 1 side of white bread with 1 teaspoon of mayonnaise. Start toasting 4 slices of bread, mayonnaise side down, until golden brown.

Step 3

While bread is toasting, lay out 4 slices of American cheese and top each with 3/4 cup of warmed mac & cheese. Top with another American cheese slice.

Step 4

Toast remaining slices of bread and top with mac & cheese. Top with pre-toasted bread and plance is over for 2/4 minutes, until the bottom bread is golden brown and mac & cheese is warm.

Step 5

Mac and Cheese

Step 6

Cook elbow macaroni in rolling boiling salted water with oil per the manufacturer's recommendation. Oil helps prevent the water from boiling over the top of the pan. After cooking macaroni, cool the pasta in cold water, drain and reserve until needed.

Step 7

In a saucepan, melt butter, add flour and cook for 3 minutes under medium low heat.

Step 8

Add the milk while stirring the then continue to add cream, Dijon mustard, Wisconsin 1/3 less fat cream cheese, black pepper and salt.

Step 9

Cook the mixture while stirring with a wooden spoon until it has reached a very slow simmer. Once it reaches a slow simmer, cook for 15 minutes while continually stirring.

Step 10

Add the shredded Cheddar cheese and 1 ounce of Wisconsin Blue Cheese crumbles, continuing to cook the mixture on medium low heat until the cheese is melted.

Step 11

Fold in the macaroni and transfer mac and cheese to a baking dish or sheet pans.

Step 12

Cover the pans and cool the mac and cheese until it is time to make the sandwiches. It can be stored in the refrigerator for 3-4 days.

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