C Gs Macaroni And Cheese Sandwich Food

C G'S MACARONI AND CHEESE SANDWICH

C G's Macaroni and Cheese Sandwich image

Another invented recipe from circa 1970. Of course, it was Mom's homemade macaroni and cheese recipe I used in this sandwich, but I will allow you to use your favorite mac 'n' cheese. The key is to use leftover mac and cheese, not freshly baked. This being my seven hundredth recipe posted, I had to make it extra special.

Provided by COOKGIRl

Categories Lunch/Snacks

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 3

Ingredients

2 slices bread, toasted (Wonder Bread-if my memory hasn't failed me!)
3/4 cup prepared macaroni and cheese, LEFTOVER, warmed (I would FRY the mac 'n' cheese in margarine first!)
yellow mustard (it was French's-I'm certain of it!)

Steps:

Toast the bread and spread with the yellow mustard.
Pile on the macaroni and cheese.
Place one slice of bread on top of the pile of mac 'n' cheese. Smoosh it down.
Sit in front of the TV. Goody, just in time for The Munster's!

Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8

BEST EVER MACARONI CHEESE RECIPE

Best ever macaroni cheese recipe image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories Dinner

Time 50m

Number Of Ingredients 9

Ingredients

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium

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