Grilled Mac and Cheese with Tomato Bisque

  • Preparation time
    60 min
  • Difficulty Easy
  • Number of servings
    12
Ingredients
  • Sourdough bread, sliced -- 24 each
  • Mayonnaise -- 3/4 cup
  • White cheddar, sliced -- 48 each
  • Stouffer's White Cheddar Macaroni and Cheese -- 43 oz.
  • Roma tomatoes, whole -- 21 each
  • Olive oil --3 tbsp.
  • Onions, yellow, sliced -- 3 each
  • Garlic, sliced-- 3/4 cup
  • Butter, unsalted-- 4 1/2 tbsp.
  • Tomato paste -- 3 tbsp.
  • Chicken stock, unsalted -- 3 qt.
  • Sugar, granulated -- 3 tbsp.
  • Minor’s Gluten Free GreenLeaf Basil Pesto -- 6 tbsp.
  • Heavy cream - 3/4 cup
  • Salt-- to taste
  • Black pepper -- to taste
Preparation
  • 1
    Spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise.
  • 2
    Place one slice of bread, mayonnaise side down, on work surface.
  • 3
    Top with 2 slices of cheddar, 1/2 cup mac and cheese, then 2 more slices of cheddar.
  • 4
    Place other piece of bread, mayonnaise side up, on top
  • 5
    Cook sandwich on medium heat griddle for 7-9 minutes until bread is golden brown, flipping halfway through.
  • 6
    Serve with 1 1/2 cups tomato bisque.
  • 7
    Drizzle tomatoes with olive oil. Bake at 375° for 12-15 minutes or until edges start to turn brown.
  • 8
    In an 8-quart stockpot, sauté onions and garlic in butter until onions are translucent. Add tomato paste and cook an additional 2 minutes.
  • 9
    Transfer tomatoes to stockpot with garlic and onions.
  • 10
    Add chicken stock and sugar.
  • 11
    Cook over low heat for 60 minutes, stirring occasionally.
  • 12
    Transfer to blender and mix until smooth.
  • 13
    Add basil pesto, heavy cream, salt, and pepper. Stir to combine.
Nutritional facts per serving
Energy
1,509.5 kcal | 75.0 %
Protein
58.3 g | 15.0 %
Carbohydrates
168.9 g | 45.0 %
Sugars
22.1 g
Fiber
6.9 g
Sodium
2,788.8 mg
Fats
67.5 g | 40.0 %
Saturated Fats
24.5 g
Components