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Grilled Mac and Cheese with Tomato Bisque

  • 60 min
  • Easy
  • 12
  • 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.
Components