Grilled Mac N Cheese Sandwich With Bacon Recipes

GRILLED MAC AND CHEESE

Grilled Mac and Cheese image

Mac and cheese on the grill is going to be one of the tastiest side dishes you've ever had. Its over-the-top, cheesy, creamy flavor is loved by adults and children as well.

Provided by ~Mark~

Categories Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 8

Ingredients

1 (16 ounce) package elbow macaroni
1 pound bacon, chopped into 1/2-inch pieces
3 large onions, minced
4 cloves garlic, minced
1 quart whole milk
½ (8 ounce) package cream cheese
4 cups shredded sharp Cheddar cheese, divided
½ (6 ounce) package fish-shaped cheese crackers (such as Goldfish®)

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 61.3 g, Cholesterol 120.5 mg, Fat 42.1 g, Fiber 3.1 g, Protein 38.1 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 10.1 g

MAC AND CHEESE GRILLED CHEESE WITH BACON TWO WAYS

Mac and Cheese Grilled Cheese with Bacon Two Ways image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 cups Easy Mac and Cheese, recipe follows
8 slices country white bread, buttered
4 slices American cheese
8 slices thick-cut smoked bacon, cooked
2 Roma tomatoes, sliced into 1/4-inch slices, optional
Hot sauce, such as Frank's, optional
8 ounces elbow macaroni
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk
8 ounce processed cheese, such as Velveeta
1 1/2 cups shredded sharp yellow Cheddar
Splash hot sauce, or pinch of cayenne
Freshly ground black pepper

Steps:

Evenly spread the Easy Mac and Cheese in an 8-inch square baking dish. Cover the dish with plastic wrap and refrigerate until firm, about 1 hour. Cut the mac and cheese into 4 equal-size squares.
Preheat a griddle over medium-low heat. Place each mac and cheese square on a slice of bread, top with 1 slice American cheese and 2 slices bacon. Top with a second piece of bread and griddle the sandwich until golden and warm, about 4 minutes per side. Repeat with the remaining ingredients. Serve.
For the adults, toss the tomatoes in some hot sauce and add on top of the bacon before griddling your sandwich.
Cook the macaroni in a large pot of boiling salted water to al dente and drain.
Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium-low until thickened, about 5 minutes. Stir in the processed cheese and Cheddar until melted, add the hot sauce and fold in the macaroni. Sprinkle with salt and pepper.

GRILLED CHEESE, BACON AND JALAPEñO SANDWICHES

Grilled Cheese, Bacon and Jalapeño Sandwiches image

We grilled up a spicier version of the traditional grilled cheese sandwich by adding a chopped jalapeño chile and bacon slices to sharp cheddar. They're ready to bite into in just 25 minutes.

Provided by Cheri Liefeld

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

8 slices bacon
1/2 jalapeño chile, finely chopped
1/4 cup butter, softened
8 slices country-style bread
12 oz sharp Cheddar cheese, sliced

Steps:

In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove from skillet to paper towel. Add chile to bacon drippings in skillet; cook and stir 1 to 2 minutes. Place chile on paper towel.
Spread butter on both sides of each slice of bread. Top each of 4 bread slices with layer of cheese, chopped chile, 2 slices of bacon and another layer of cheese. Cover each with second slice of bread.
Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches until bread is browned and cheese begins to melt. Turn sandwiches; cook until cheese is completely melted.

Nutrition Facts : ServingSize 1 Serving

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