For the Mac n Cheese:
  • For the Mac n Cheese:
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups milk
  • 2 cups packed sharp cheddar cheese, shredded
  • 1 cup packed American cheese, shredded
  • 1/2 cup parmesan cheese, grated, plus additional for sprinkling on top
  • 2 extra large egg yolks
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon dry mustard
  • 1 pound elbow macaroni, cooked and drained
  • 4 Roma tomatoes, seeded and chopped
  • 1/2 pound bacon, chopped, cooked and drained
For the Sammies:
  • 12 slices Sourdough bread, Texas Toast or thick-cut white bread
  • Butter
  • 6 American cheese slices
  • 6 Cheddar cheese slices
  • A couple handfuls arugula


Serves: 6




For the mac 'n cheese: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2-3 minutes until thickened. Add shredded cheeses and stir to melt. Remove from heat and stir in egg yolks, salt, nutmeg and dry mustard. Stir in macaroni and fold in chopped tomatoes and cooked chopped bacon.



Spread mac 'n cheese on a sheet pan so its about 1-inch thick. Place in the refrigerator to cool. After mac has chilled, cut into squares slightly smaller than the size of your bread slices and assemble sammies: Butter one side of each slice of bread with butter. Place a slice of American cheese on the non-buttered side of the bread, top with a square of mac 'n cheese, a few leaves of arugula, a slice of cheddar cheese and top with the other slice of buttered bread (buttered side up). Press on a panini press, or grill both sides on a skillet until golden brown. Cut into triangles or in half and enjoy!