# What You Need:
→ Macaroni and Cheese
01 - 1 cup elbow macaroni
02 - 2 cups water
03 - 1 teaspoon salt
04 - 1 1/2 cups shredded sharp cheddar cheese
05 - 2 tablespoons unsalted butter
06 - 1/2 cup whole milk
07 - 1/4 teaspoon ground black pepper
→ Sandwich
08 - 8 slices sourdough or sandwich bread
09 - 4 tablespoons unsalted butter, softened
10 - 1 cup prepared macaroni and cheese
11 - 4 slices cheddar or American cheese, optional
# Directions:
01 - Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add elbow macaroni and cook until just al dente, approximately 7 to 8 minutes. Drain thoroughly in a colander.
02 - In the same saucepan, melt 2 tablespoons butter over medium heat. Stir in the drained macaroni, 1/2 cup whole milk, 1 1/2 cups shredded cheddar cheese, and 1/4 teaspoon black pepper. Stir continuously until cheese is fully melted and sauce achieves a creamy consistency. Remove from heat and allow to cool slightly for thickening.
03 - Arrange 8 bread slices on a clean work surface. Spread 1/2 tablespoon softened butter on one side of each slice, covering evenly.
04 - On the unbuttered side of 4 bread slices, mound approximately 1/4 cup macaroni and cheese. Top each with 1 slice cheddar or American cheese if desired. Cover each with a remaining bread slice, buttered side facing outward.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan, working in batches if necessary. Cook 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and crisp and interior cheese is melted.
06 - Remove sandwiches from skillet and allow to rest 1 to 2 minutes. Slice diagonally and serve immediately while hot.
