Prepare macaroni and cheese per the package directions then stick it in the fridge for half an hour.

Chilling it helps it thicken and makes it easier to manage once you put it on the sandwich.

Just like nearly all of my recipes, butter one side of each slice of bread.

Put half the sharp cheddar cheese on one slice and then put the whole tub of macaroni and cheese on the sandwich and spread it around to a consistent thickness across the sandwich covering all the cheddar.

Add the rest of the cheddar and top with the other slice of bread.

Cook at 325° for four minutes on each side and use the melting dome to help warm up the cold macaroni.

My kids love this one!

Makes one.