- 1 (7-ounce) package elbow macaroni, uncooked
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Dash of pepper
- 2 cups whole milk
- 1 (8 ounce) package shredded sharp Cheddar cheese
- Cayenne pepper (optional)
- 4 slices bacon
- 1 cup leftover Mac & Cheese
- 4 slices American or Cheddar cheese
- 2 tablespoon butter, softened
- 4 slices white or wheat bread
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1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat.
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2. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened.
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3. Stir in cheese until melted.
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4. Drain macaroni; add cheese sauce and stir to coat. If desired, sprinkle with cayenne pepper.
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1.Over medium heat in nonstick skillet, fry bacon. Remove from pan and place on paper towel-lined plate.
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2. In same skillet, warm macaroni and cheese in bacon grease. Once warm (about 3-4 minutes), shape mac & cheese into two squares, each about the size of the bread and top each with slice of cheese. Remove from heat.
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3. Butter 2 slices of bread and place both slices, butter-side down, in another skillet over medium heat.
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4. Top one of the bread slices with cheese slice. Place two slices of bacon on top of the cheese. Use spatula to transfer one mac & cheese square onto cheese and bacon-covered bread in the skillet.
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5. Cover with the other bread slice, toasted-side up. Gently press together with spatula and transfer to a plate. Repeat for second grilled cheese sandwich. Serve immediately.
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