Grilled Mac & Cheez

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

  • Servings: 1-4
  • Difficulty: easy
  • Print

For the mac & cheez find our recipe here https://themoreyoudough.com/2021/01/26/cheeziest-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

Directions

  1. Make the Cheeziest Mac & Cheez according to the recipe directions.
  2. Cut two thick slices of bread. Butter one side of each slice.
  3. 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.
  4. If you’d like to make the quick tomato bisque, or a store bought soup prepare them now.
  5. 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.
  6. 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.
  7. Allow your soup to simmer on low while you finish the grilled mac & cheez.
  8. Heat a large pan on the stove. Add a little additional butter to the pan, and then carefully place the sandwich in.
  9. 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.
  10. Remove the sandwich and tomato bisque from heat and serve. Slice sandwiches in half for easy consumption.