Cheesy Mac n Rib Recipe from the Grilled Cheese Truck

Cheesy Mac n Rib Sandwich, Grilled Cheese Truck
We remember the first time we ever tasted a Shortrib Grilled Cheese Sandwich.

It made us weep.

Or maybe that was because the sandwich’s creator, Chef Govind Armstrong of then-Table 8 in Los Angeles, was within view (hot!).

Whatever the reason, the addition of a tender tangle of slow-cooked, pulled shortribs to an already melty mess of butter and cheese was new and creative and demanded attention.

Back then. Nowadays shortrib grilled cheese sandwiches don’t quite excite us the way they did the first time. Sure, cheese and meat will always be delicious, but shortrib grilled cheese sandwiches are everywhere, we’ve had too many and they all sort of taste the same…

Until we met the Cheesy Mac n Rib.

It has macaroni and cheese in it.

And obviously, that’s all we have to say, as we wipe away a tear from our eye.

The recipe for the Cheesy Mac n Rib, which comes from the Grilled Cheese Truck, is printed below, though we suspect that you could probably figure out how to do this in your own kitchen without a recipe (macaroni and cheese smacked between two slices of buttered bread?). The Grilled Cheese Truck’s recipe doesn’t include individual recipe for macaroni and cheese, but we’ve pulled our favorites from a little food + recipe site that we happen to like ;)

Scroll down and click on each of the pictures to get to the individual recipes!

Cheesy Mac n’ Rib

from The Grilled Cheese Truck

Ingredients:

8 slices buttermilk bread (white is fine too)
8 oz. soft unsalted butter
6 oz. mayonnaise
4 cups of your favorite macaroni and cheese recipe (browse all of TasteSpotting’s macaroni and cheese recipes, or scroll down this post to check out our Editor’s picks!)
2 yellow onions, sliced into ¼ inch strips
3 tablespoons butter
2 cups of pulled pork
1 cup (or more if you like!) your favorite BBQ sauce
12 slices sharp cheddar cheese

Directions:

Beat butter and mayonnaise in a mixer until well blended, scraping down the sides of the bowl to ensure complete mixing. Set aside.

Prepare your favorite macaroni and cheese recipe. When finished, spread evenly into a sheet pan or casserole dish to a thickness of about ¾ inch. Cover with plastic wrap and cool in refrigerator. Cut the chilled macaroni and cheese into squares that are slightly smaller than the diameter of your bread.

Melt 3 tablespoons of butter in a heavy bottomed pan. Add sliced onions and cook over a medium/high heat stirring frequently until onions have caramelized. Season with salt and black pepper to taste

Heat up BBQ sauce and add pulled pork. Allow to simmer for 5 minutes over low heat.

To Assemble the Sandwiches:

Generously butter one side of each slice of bread with the butter/mayo mixture. Be sure to butter to the very edges!

On unbuttered side, layer as follows:

  • One slice of cheddar cheese
  • One square of chilled macaroni and cheese
  • One slice of cheddar cheese
  • ½ cup BBQ pork mixture
  • ¼ cup caramelized onions
  • One slice of cheddar cheese

Top with slice of bread, buttered side out.

To Cook the Sandwiches:

Use a flat, non-stick griddle and bring to a medium heat (approx. 340 degrees).

Lay sandwiches on hot griddle and proceed to cook on one side until golden brown (about 3-4 minutes). A bacon press or heavy pan may be placed on top of sandwiches to help with interior melting. Flip sandwich and repeat.

Remove from heat and allow to cool for 1 minute before cutting.

Makes 4 sandwiches

Our Favorite Macaroni and Cheese Recipes You Can Use for a Cheesy Mac n Rib:

  • Macaroni Cheese in Skillet
  • Macaroni and Cheese that Should Have Won
  • Macaroni and Cheese with Curry and Tabasco
  • Macaroni and Cheese with a Kick
  • Baked Golden Macaroni and Cheese
  • Macaroni and Cheese with Smoked Sausage
  • Baked Macaroni and Cheese
  • Stove Top Macaroni and Cheese
  • Smoky Hot Turkey Chipotle Macaroni and Cheese
  • Macaroni and Cheese
  • Macaroni and Cheese
  • Toasted Macaroni
  • Macaroni and Cheese
  • Greek Macaroni and Cheese

by Sarah J. Gim on July 29, 2010 · 18 comments

{ 18 comments }

Amy Lucille August 21, 2010 at 2:21 pm

Great way to use some left over pulled pork, and a super great excuse to make some tasty cheesy macaroni.

Tom Garner August 31, 2010 at 2:01 pm

I have a fiend that will die for this recipe.

Janna M September 2, 2010 at 1:59 pm

I’ve seen a recipe with croissants filled with mac and cheese and I’ve always wanted to make them. This looks a little easier.

Doni W. September 15, 2010 at 8:24 am

This is making my mouth water! I’ll definitely try this recipe.

Sweet Woman September 20, 2010 at 12:52 am

This truly makes me hungry right now..will make with left over leftover smoked rib meat next time we crank up the smoker..wow cant wait!

Katie September 25, 2010 at 7:47 pm

You should submit this to the foodie website I recently found called “This Is Why You’re Fat”… http://www.thisiswhyyourefat.com/ Most of the things on there are a LOT more fattening… but yours might make it onto their list. This recipe definitely looks interesting. :-)

Kate September 26, 2010 at 6:35 pm

You need to fix the link to that little “food + recipe” site that you like so well … since it’s misdirecting due to a typo. :)

Danni September 27, 2010 at 11:33 am

This is soooo good! I had a little grilled cheese/game night last JUST to make this delish sandwich!! It turned out AMAZING! I made sweet potato fries to accompany it as well!

And this was the first time I made pulled pork via crock pot…I totally didn’t know what I was doing (oops) but the grilled cheese sandwiches still came out amazing!! :)

Pat February 26, 2011 at 6:25 pm

Just ate at the Grilled Cheese Truck and his sandwiches are to die for! Had the “Special” and have to say I can’t wait to make it for my hubby! Mac and Cheese is one of his favorites. We drove half way across town just to have this sandwich and it was well worth it.

FRED JONES July 26, 2011 at 6:19 am

supper tonight

Beth July 26, 2011 at 9:11 am

I saw this on “Unwrapped” and the pregnancy craving kicked in. To my non-pregnant brain it would look like a very poor food combination and something I wouldn’t touch with a 10 foot pole, but right now I HAVE TO HAVE THIS. I have convinced my husband to make his crock pot pulled pork this weekend, and I know where the leftovers will be going. Unless the nice people at the Grilled Cheese Truck would like to freeze one and ship it up to MA…

Kristy July 28, 2011 at 10:45 am

Beth – I am with you! I am 6 months pregnant and when I saw this on Unwrapped, I wanted it right away (even though it was 9pm!). I am making this tonight but with pulled chicken, instead of pork (it’s a little healthier, right? ;-)). I actually have the chicken in the crockpot as I type this. My husband and I are looking forward to trying it! I know it’s not the healthiest of dinners, but we all need a little comfort food every now and again, don’t we?

Good luck with your pregnancy and enjoy!!! Oh and I’m from MA too (have since moved to GA)! :)

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shekar October 19, 2012 at 8:11 am

thnk u very much 4 ur recipe i m going to try this at home …. hope it will be done exactly the way you do. and finally i may get good tasty american sandwich.

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