It’s National Grilled Cheese Month! This month is all about cheese, bread and butter. And lots of it. My last post went over the basics for making the perfect grilled cheese.
And today I thought. . Be adventurous. Go big or go home.
I’ve always wanted to try a macaroni and cheese grilled cheese. I mean what could be better than marrying the two foods I love the most? And I didn’t want to use cheddar for this. . no, I wanted to do something different.
So, I busted out my swiss cheese and went to town. And not just any ole Swiss cheese. We’re talking Emmi Emmentaler and Le Gruyère.
Emmi’s imported Swiss cheeses can add new life to dishes, with a heavenly taste that you can only get from cheese like Gruyère, these cheeses will take your recipes to new levels. And this macaroni and cheese was no exception.
This macaroni and cheese added into this grilled cheese sandwich was heaven on earth. SO GOOD.
Like, so good. . . I wanted to eat TWO.
So, grab some Swiss cheese, or enter the giveaway below and join me in celebrating National Grilled Cheese Month!! You must try this!
Macaroni and Cheese Grilled Cheese
- 1 cup dried elbow macaroni COOKED to al dente
- 1 cup grated gruyere
- 1 tablespoon butter
- pinch of salt
- 1-2 tablespoons chives or green onions; finely diced
- splash of heavy cream
- 1 tablespoon butter for the skillet + more for spreading on your bread slices
- 4 slices bread any kind (I used a multigrain bread)
- ½ cup freshly grated Emmentaler cheese; split
- Dijon mustard
- Cook elbow macaroni according to package instructions. Drain, rinse and immediately add the pasta back into the same pot. Over low heat, immediately add the gruyere, butter, salt, green onions or chives and the heavy cream. Mix thoroughly until the macaroni has come together and the cheese has melted. Turn off the heat and set aside.
- Butter one slice of bread on both sides and set aside. Using a cast iron skillet or non-stick skillet, heat one tablespoon of butter in your skillet over medium heat. Let the butter melt completely and then lay your slice of buttered bread into the skillet and top with a ¼ cup of the grated Emmentaler cheese. Cover the skillet with a lid and let the cheese melt until it's almost entirely melted, for about 2-3 minutes.
- Next, lift the lid and top the melted cheese with the macaroni and cheese and cover again with the lid for a minute or two. Butter one side of the second slice of bread and spread dijon mustard on the other side. Place the bread, dijon mustard side down onto the macaroni and cheese and flip your grilled cheese to begin toasting the other side. You do not need to cover the pan again since your cheese is already melting nicely. You can flip your grilled cheese sandwich a couple more times if desired until you have nice, golden brown toasty bread on both sides.
- Repeat everything for your second grilled cheese sandwich.
One lucky reader will win the Emmentaler and Le Gruyère cheese shown above. To enter, simply leave a comment below answering this question: What would you make if you won this fabulous cheese?
Giveaway only open to residents within the United States. Giveaway ends on Tuesday, 4/15 at 12 am EST. Winner will be notified via email and will have 48 hours to respond, otherwise another winner will be selected.
Disclosure: I received the cheese shown above for review and recipe development purposes. I was not compensated for this post. All opinions expressed here are 100% my own.