Artisan Grilled Macaroni & Cheese Sandwich

Mac and Cheese Filling

1. Fill a medium saucepan with water. Season generously with Kosher salt until it tastes like seawater. Bring to a rolling boil.
2. Add 8 ounces of high-quality bronze-die extruded elbow macaroni to the boiling water. Stir occasionally and cook until al dente, about 1 minute shy of package directions, as it will cook further. Drain thoroughly using a colander; do not rinse.
3. While the pasta cooks, prepare your spice blend. In a small bowl, whisk together 1/3 cup all-purpose flour, 0.75 teaspoon dry English mustard powder, 0.5 teaspoon garlic powder, 0.5 teaspoon Kosher salt, 0.5 teaspoon freshly cracked black pepper, 0.25 teaspoon smoked paprika, and 0.125 teaspoon cayenne pepper. Set aside.
4. Place the empty pasta pan (or a separate heavy-bottomed saucepan) over medium-low heat. Add 6 tablespoons of high-quality European-style unsalted butter. Once melted, add the flour mixture. Whisk constantly for 2-3 minutes, cooking the roux until it's a light golden color and smells distinctly nutty – this develops a deeper flavor. Do not scorch.
5. In a separate small saucepan, gently warm 1.5 cups full-fat whole milk and 1 cup organic heavy cream until just steaming, but not boiling. This prevents lumps.
6. Slowly pour the warm milk and cream mixture into the roux, whisking vigorously to ensure a smooth, lump-free béchamel. Continue to whisk and cook for about 2 minutes until the sauce thickens to a nappe consistency (coats the back of a spoon).
7. Remove the pan from the heat. Gradually add 0.5 pound freshly grated aged Monterey Jack, 0.25 pound freshly grated Gruyère, and 0.25 pound freshly grated extra-sharp white cheddar. Stir with a wooden spoon or silicone spatula until all the cheese has melted into a silky-smooth sauce. Taste and adjust seasoning with additional salt and pepper if needed. A tiny dash of your favorite gourmet hot sauce can also be added for complexity.
8. Fold the drained, al dente macaroni into the cheese sauce until thoroughly coated.
9. Prepare a 9x13-inch (23x33 cm) baking sheet with a rim. Line it with parchment paper, extending it over the edges for easy lifting. Lightly grease the parchment paper with cooking spray or butter.
10. Pour the warm mac and cheese onto the prepared baking sheet. Using an offset spatula, spread it evenly into a compact layer. Place another piece of parchment paper directly on top, pressing it down gently to remove air pockets. Refrigerate for at least 2 hours, or until completely firm. This is crucial for clean slicing. Craft the Gourmet Grilled Cheese Sandwiches:

Infused garlic-herb butter

1. In a small bowl, melt 4 tablespoons of high-quality European-style unsalted butter. Add 2 finely minced fresh garlic cloves and 1 tablespoon finely minced fresh chives. Stir and let the flavors infuse for 5 minutes at room temperature.
2. Remove the firm mac and cheese block from the refrigerator. Carefully peel off the top layer of parchment paper. Using a very sharp knife (warmed slightly under hot water and wiped dry for cleaner cuts), slice the mac and cheese block into 8 equal portions. Each piece will be a filling.

Cook and assemble

1. Preheat a heavy-bottomed cast-iron skillet or a flat griddle over medium-low heat (aim for a surface temperature of 300-325°F / 150-160°C). This allows for even browning and melting without burning.
2. Generously spread the infused garlic-herb butter on one side of each of the 16 slices of thick-cut artisanal sourdough or brioche bread, ensuring coverage to the edges.
3. Arrange 8 bread slices, buttered-side down, on a clean cutting board. On each, layer one slice of sharp white cheddar cheese.
4. Carefully transfer one chilled mac and cheese portion onto each cheddar slice.
5. Place one slice of Fontina or Raclette cheese on top of each mac and cheese portion.
6. Cover with the remaining 8 bread slices, buttered-side up.
7. Place as many sandwiches as will fit comfortably into the preheated skillet without crowding. For an extra gourmet touch, sprinkle a small amount of finely grated Parmesan cheese onto the buttered side of the bread before placing it in the pan to create a crispy 'frico' crust.
8. Cook for approximately 4-6 minutes per side, gently pressing down with a spatula to ensure even contact and a beautiful golden-brown, crispy crust. The goal is perfectly melted interior cheeses and a piping hot mac and cheese filling. Adjust heat as needed to prevent burning.
9. Once both sides are a deep golden brown and the cheese is molten, remove the sandwiches from the skillet. Allow them to rest for 1-2 minutes on a cutting board before slicing. This allows the internal cheese to set slightly, preventing excessive oozing and ensuring cleaner cuts.
10. Using a serrated knife, cut each sandwich in half diagonally for an elegant presentation. Serve immediately, perhaps with a sprinkle of flaky sea salt, a garnish of fresh chives, and an optional decadent drizzle of white truffle oil.

A small ramekin of a rich tomato bisque or spicy aioli makes an excellent accompaniment.