the ultimate food high

Bacon Mac and Cheese Grilled Cheeses

Please. EVERYONE CALM DOWN. Stop crying because you never thought a sandwich so flawless would ever exist. Stop rioting in the streets because you never thought that a carb-on-carb meal would make you salivate so much. Stop panicking that this sandwich will never procreate and make more beautiful sandwich babies, because it will. I want to thoroughly present to the world, the most precious and perfect sandwich there ever was: Bacon Mac and Cheese Grilled Cheese.

Full Disclosure: I ate the equivalent of four full sandwiches when preparing this. I have no shame and I had to unbutton the top button on my jeans. As Scotty P would say, “NO RAGRETS.”

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  • 1 lb. elbow macaroni
  • 1 quart milk
  • 8 Tbsp. butter
  • ½ cup all-purpose flour
  • 12 oz. Gruyere cheese
  • 8 oz. sharp cheddar cheese
  • 6 oz. Parmesan cheese
  • ½ tsp. nutmeg
  • 1 lb. bacon slices
  • Thick farm-style bread
  • Salt and pepper, to taste


  1. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  2. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well.
  3. Cook bacon in medium-sized skillet over medium-high heat until cooked, but not burned. Discard excess grease.
  4. Heat up a large skillet over medium heat. Lightly butter both sides of bread and place in skillet until slightly browned. Pull bread off of skillet and top with a large spoonful of mac and cheese. Top with 2-3 slices of bacon. Top open-faced sandwich with another piece of bread and return to skillet. Cook until browned. Serve warm.

Blog Bio Kate


About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 11/13/2014 by in MUNCHIES and tagged , , , , .
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