Grilled Mac and Cheese with Pulled Pork is an easy loaded sandwich with chilled mac squares, saucy pork, and sharp cheddar, ready in 90 minutes. That makes it a fun weeknight dinner or summer game day party favorite, since every layer melts together into one golden, crispy, cheesy bite.
The key move is chilling the mac and cheese in a baking dish until firm, then cutting it into squares that hold their shape. Skip that step and the pasta slides out the sides before the bread even browns.
What sets this version apart is the butter and mayonnaise spread beaten together and brushed on each slice before grilling. Most grilled cheese recipes use plain butter, but the mayo adds a crispier crust and richer flavor without any extra work.
Grilled Mac and Cheese with Pulled Pork
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings55
minutes35
minutes1300
kcalA loaded grilled cheese stacked with chilled mac and cheese squares, barbecue pulled pork, caramelized onions, and three layers of sharp cheddar, griddled until golden. The butter-mayo spread gives each slice a crisp, golden crust that plain butter cannot match.
Ingredients
1 stick unsalted butter, softened
6 tablespoons mayonnaise
4 cups prepared macaroni and cheese, warmed
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices buttermilk or white bread
Directions
- Make the spread:Beat 6 tablespoons butter and the mayonnaise in a stand mixer with the paddle attachment until combined, scraping down the sides as needed. Set aside.
- Chill the mac and cheese:Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut into squares slightly smaller than the bread slices.
- Caramelize the onions:Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.
- Warm the pork:Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
- Assemble the sandwiches:Spread the butter-mayo mixture generously on one side of each bread slice. Flip over half of the slices, then layer 1 slice of cheddar, 1 mac and cheese square, and another slice of cheddar on each. Top with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Close with the remaining bread slices, buttered-side up.
- Griddle until golden:Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side
FAQs
Can I use any type of mac and cheese for this?
You can use any prepared mac and cheese for this recipe, whether homemade, boxed, or leftover from the night before. The key is spreading it into a baking dish and chilling it for at least 45 minutes so it firms up enough to slice. Thicker mac and cheese with a heavier sauce sets faster than thin or soupy versions.
How do I caramelize the onions properly?
Caramelize the onions slowly over medium heat for a full 20 minutes, stirring often so they soften without burning. The low heat draws out their natural sugars, which balances the tangy barbecue sauce and salty cheddar in each bite. Rushing them on high heat browns the outside but leaves the center raw and sharp.
Why mix butter and mayonnaise together for the bread?
Beat softened butter and mayonnaise together in a stand mixer until smooth, then spread generously on one side of each bread slice. The mayo adds extra fat that crisps faster than butter alone, so the bread turns golden without drying out. This simple mixture works on any grilled sandwich, not just this one.
How do I make sure the cheese melts all the way through?
Cook the sandwiches over medium-low heat for about five minutes per side so the cheese melts all the way through. Higher heat browns the bread too fast and leaves cold layers in the center, which defeats the purpose of stacking three slices of cheddar. Press gently with a spatula to help the layers bond as they warm.
Can I assemble these sandwiches ahead of time?
You can assemble the sandwiches up to a few hours ahead and store them covered in the refrigerator before grilling. Pull them out 10 minutes before cooking so the bread is not ice cold on the griddle. The mac and cheese squares actually hold their shape better when assembled cold, since they soften slowly as the sandwich cooks.
