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My kids are crazy about macaroni and cheese on a grilled cheese sandwich, which is lucky for me because so am I- so it makes a great dinner. Even better? I always make too much macaroni and cheese and this is the perfect way to use it up in a new way. I have a quick and easy Bacon Macaroni and Cheese that is perfect for these. First, I will share that recipe for you to use or you can use your own favorite recipe. Then I will give you a quick one for the Bacon Macaraoni & Cheese Sandwich. One thing you should be sure to include in recipes is a quality all natural cheese like Kraft Natural Shredded Sharp Cheddar Cheese. Turning delicious macaroni and cheese into a Mac N Cheese sandwich is doubly decadent and tasty-a perfect comfort food.
Bacon Macaroni & Cheese
16 oz. elbow noodles
3 cups milk
1/2 block cream cheese
2 T. all purpose flour
1/4 cup bacon crumbles
8 0z package Kraft Sharp cheddar
8 oz. package Kraft Colby & Monterey Jack
4 T. butter
1 tsp. garlic salt
1 tsp. pepper
Boil noodles according to package directions, drain and pour into 15×17 baking dish.
Preheat oven to 400°.
In a large saucepan combine flour and milk, whisking frequently for 1-2 minutes.
Stir in both bags of shredded Kraft Cheese,butter, eggs,salt, and pepper over medium heat.
Stir until cheese is completely melted.
Add in bacon and cream cheese,stir until smooth.
Pour cheese sauce over noodles, stir well.
Bake for 30 minutes.
To turn your day old (or up to 3 days old ) macaroni and cheese into Grilled Bacon Mac & Cheese ….
Cut mac and cheese from pan into a square the size of your bread.
Butter two pieces of bread for every sandwich.
Heat a large nonstick saucepan over medium heat.
Lay bread butter side down.
Add additional Kraft Natural Shredded Cheese to bread.
Place macaroni and cheese square on top.
Add more cheese,place second buttered bread on top.
Cook for 2 minutes or until golden brown.
Flip, cook other side until golden brown.
This sandwich will be a family favorite comfort food! Grab some Kraft All Natural Shredded Cheese from Walmart in the refrigerated coolers(where I grab mine) and give it a try – let me know what you think.
- 16 oz. elbow noodles
- 2 cups milk
- 1/2 block cream cheese
- 2 eggs
- 2 T. all purpose flour
- 1/4 cup bacon crumbles
- 8 0z package Kraft Sharp cheddar
- 8 oz. package Kraft Colby & Monterey Jack
- 4 T. butter
- 1 tsp. garlic salt
- 1 tsp. pepper