Grilled Mac and Cheese Sandwich

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Make the mac and cheese.
2. 2Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil.
3. 3Add the pasta and cook, giving it a stir occasionally, until al dente, 8 to 10 minutes, or according to the package directions. The pasta should be tender but still chewy.
4. 4While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.
5. 5DrainDrain the pasta in a colander. Put the empty pasta pan (no need to wash it) over low heat and add the butter.
6. 6When 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.
7. 7Watch gently so it does not scorch on the bottom of the pan.
8. 8Slowly whisk the milk and cream into the flour mixture until everything is really well combined.
9. 9Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Take the pan off the heat.
10. 10Gradually add the cheese while giving it a stir constantly with a wooden spoon or silicone spatula and keep stirring until the cheese melts into the sauce. Next, mix in the drained cooked pasta.
11. 11Line 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.
12. 12Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula.
13. 13Coat another piece of parchment paper with cooking spray or butter and put the it, oiled or buttered side down, directly on the surface of the mac and cheese.
14. 14RestChill in the fridge until cool and firm, about 1 hour.
15. 15Make the grilled cheese.
16. 16Heat a large cast-iron or nonstick skillet over medium-low heat.
17. 17In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.
18. 18Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper. Carefully cut into 8 equal pieces.
19. 19Each 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.).
20. 20Spread 3/4 teaspoon garlic butter on one side of each bread slice. Place the half of the slices, buttered-side down, on a clean cutting board.
21. 21Top each with one cut the 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.) Lay the 1 cut the of Jack on top of each.
22. 22ServeFinish with the remaining bread slices, buttered-side up.
23. 23Using a wide spatula, lay the as many sandwiches in the pan as will fit without crowding it. Cover and cook until the bottoms are nicely browned, about 4 minutes.
24. 24Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.
25. 25ServeRepeat with the remaining ingredients. Cut the sandwiches in half, if desired, and serve.