Grilled Mac and Cheese with Tomato Bisque



Grilled Mac and Cheese Ingredients
Sourdough bread, sliced 24 ea
Mayonnaise 3/4 cup
White cheddar, sliced 48 ea
Stouffer’s White Cheddar Macaroni and Cheese
43 oz

Tomato Bisque Ingredients
Roma tomatoes, whole 21 ea
Olive oil 3 tbsp
Onions, yellow, sliced 3 ea
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


Grilled Mac and Cheese Directions

  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.

Tomato Bisque Directions

  1. Drizzle tomatoes with olive oil. Bake at 375° for 12-15 minutes or until edges start to turn brown.
  2. In an 8-quart stockpot, sauté onions and garlic in butter until onions are translucent. Add tomato paste and cook an additional 2 minutes.
  3. Transfer tomatoes to stockpot with garlic and onions.
  4. Add chicken stock and sugar.
  5. Cook over low heat for 60 minutes, stirring occasionally.
  6. Transfer to blender and mix until smooth.
  7. Add basil pesto, heavy cream, salt, and pepper. Stir to combine.
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