Grilled Mac and Cheese Sandwich

Drain the pasta in a colander. You don't need to wash the pan; just place it back over low heat and add the butter. Once the butter has melted, whisk in your prepared flour mixture.

Continue to cook, whisking frequently, until the mixture starts to brown slightly and gives off a pleasant, nutty aroma, which should take about 1 minute. Keep a close eye on it to prevent scorching.

Slowly whisk the milk and cream into the flour mixture until everything is thoroughly combined. Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Remove the pan from the heat.

Gradually add the Monterey Jack cheese, stirring constantly with a wooden spoon or silicone spatula until all the cheese has melted into the sauce. Finally, stir in the drained, cooked pasta.

Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil. Lightly coat the paper or foil with nonstick cooking spray or a thin layer of butter.

Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula. Take another piece of parchment paper, coat it with cooking spray or butter, and place it, oiled or buttered side down, directly onto the surface of the mac and cheese. Refrigerate until the mac and cheese is completely cool and firm, about 1 hour.

Remove the chilled mac and cheese from the refrigerator and peel off the top layer of parchment paper. Carefully cut the slab into 8 equal pieces; each piece will form the core of one grilled mac and cheese sandwich.

If you're not making all the sandwiches at once, you can store individual portions in a double layer of resealable plastic bags and refrigerate them for up to 3 days or freeze for up to 1 month.