Who doesn’t love mac and cheese? Who doesn’t love grilled cheese? Both comfort foods equally warm the heart and bring nostalgic memories from childhood back. Sometimes we see on the food network (or other equally tasty television shows) how to remake an old comfort food recipe into a new, trendy, upscale dish. This Sunday, while doing absolutely nothing and enjoying every second of it, Sam and I saw on the internets somewhere an idea of making an revamped grilled cheese sandwich. If you remember one of our first dates, we cooked gourmet grilled cheese sandwiches and tomato soup. This time, we decided to do another twist on this basic sandwich and soup. Here’s what we came up with:
Three Cheese Grilled Cheese Mac and Cheese (woah that’s a lot of cheese!)
Ingredients:
3 oz gruyere cheese
3 oz Colby jack and Monterey blend
3 oz white cheddar
¼ cup light cream
¼ lb cubed apple wood smoked bacon—cooked
1 cup pasta- cooked al dente and drained
1 loaf ciabatta bread
Butttterrrr
1 can tomato soup
Directions:
Cook the pasta al dente meanwhile searing the bacon. Place the ciabatta loaf into the oven for 10 mins on 385. Melt the three cheeses with the cream over the pasta noodles. Add bacon. Stir until well blended. Once warmed from the oven, slice the ciabatta loaf into half length wise and then into half again (to make 2 large sandwiches). Butter the outside of all four slices of bread and place two slices into buttered skillet. Add half of the mac and cheese mixture onto the two slices that are in the skillet. Top with the other two slices of bread to make two sandwiches. Grilled on both sides until brown and crispy. Serve with tomato soup.
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