Last week I posted my quintessential Cheeziest Mac & Cheez recipe. This week I want to share another way you can use this mac & cheese to create delicious comfort food. One of my favorite meals as a kid was grilled cheese. That’s still a go to comfort food for me, and for Nick. We adapted the classic grilled cheese to be filled with this ooey-gooey vegan mac. I’ve been experimenting with sour dough, and created a recipe for sourdough rye. It was a bit of a fail, but still delicious. I hope to perfect it in the coming months. For now grab your favorite loaf from the supermarket, or use a favorite bread recipe of your own. Pair it with your favorite soup, or make this quick tomato bisque to go with it.
The tomato bisque I made with this might not be the most traditional. I’ve chosen to share it, because it is delicious and easy to make. I used up ingredients I already had in my pantry. This would be a great go to if you’re stuck at home with a cold and just want some tomato soup, but feel like you’d keel over if you had to go to the grocery store.
Grilled Mac & Cheez
Mac & Grilled Cheez Ingredients
- 1 loaf of hearty sourdough bread (can be store bought or homemade)
- 2 tbsp vegan butter
- 1/4 cup of the Cheeziest Mac & Cheez
Quick Tomato Bisque Ingredients
- 15 oz can of tomato sauce
- 16 oz can of full fat coconut milk
- 2 tbsp tomato paste
- 2 cloves garlic
- dry herbs to taste
- Make the Cheeziest Mac & Cheez according to the recipe directions.
- Cut two thick slices of bread. Butter one side of each slice.
- Add about 1/4 cup of mac & cheez sandwiched in between the slices of bread. The butter sides should both be facing out, and away from the mac & cheez. Feel free to add other fillings like vegan bacon, or mustard.
- If you’d like to make the quick tomato bisque, or a store bought soup prepare them now.
- To prepare the bisque simmer garlic, tomato paste, and tomato sauce in a small pot with an Italian spice blend of dried basil, parsley, oregano, rosemary, and thyme to taste.
- Add in the coconut milk. You can add the whole thing, or just as much as you’d like. I added most of the can, because I like a really creamy tomato soup.
- Allow your soup to simmer on low while you finish the grilled mac & cheez.
- Heat a large pan on the stove. Add a little additional butter to the pan, and then carefully place the sandwich in.
- Grill bread evenly on both sides. Use caution when flipping to make sure the macaroni doesn’t fall out. I held the sandwich in place with one hand while flipping it very slowly with the spatula to keep the mac from sliding out.
- Remove the sandwich and tomato bisque from heat and serve. Slice sandwiches in half for easy consumption.