Maybe you heard of the Ramen Burger? Maybe you heard of the Cronut?  Well ladies and gentlemen……….I’ve forking invented the next big thing…… The Forking Amazing Inside Out Grilled Mac-N-Cheese Sliders. If you are a fan of the grilled cheese sandwich and also enjoy macaroni and cheese …….this is it!  Macaroni and Cheese Buns with a slice of Buttery Grilled French Baguette on the inside. A tomato slice is suggested but not necessary.

Most of the work is making the bun. You need to dust a muffin pan with cheese and panko. The filling takes about 40 minutes to prepare because the secret ingredient is cornmeal (polenta) that needs that long to cook and then you have to shred a bunch of cheese. If you can do all that the rest is a breeze but keep in mind that the macaroni buns need over-night to set.

Ingredients for 12 sliders or 12 servings

8 oz dry pasta cooked one minute less than package suggest

1 Tablespoon salt kosher or sea salt to cook your pasta with

1/2 cup cornmeal (polenta…not the instant…the real kind that takes 40 minutes)

2 1/4 cup water

1/4 teaspoon sea salt or kosher salt

2 Tablespoons butter – unsalted

1/2 cup parmigiana reggiano – shredded (for crumb coating)

1/2 cup whole wheat panko bread crumbs (for crumb coating)

1/4 cup parmigiana reggiano – shredded

1 1/4 cup sharpe aged cheddar cheese – shredded

1 1/4 cup fontina cheese – shredded

2 teaspoons cayenne pepper sauce ( I suggest Franks Red Hot Original)

1/4 teaspoon cayenne pepper powder

pinch white ground pepper

1 XL egg – beaten

fresh cracked black pepper to taste

fresh ground sea salt to taste

non-stick spray – a neutral flavor like canola or vegetable

4 oz. stick of butter – unsalted – you might need more for grilling the bread (I just did a few sliders at a time)

8 oz. French Baguette (cut in 1/2 inch slices)

Optional ripe tomato slices.

Directions

Get out your muffin pan(s) and spray them with your non-stick spray. In a small bowl add your 1/2 C. Parmigiana Reggiano and the whole wheat panko and mix together. Add a couple teaspoons full to each and make sure you leave about 1/4 of the mixture to sprinkle over the tops of the muffins once filled. Now shake the cheese and panko around the tin so you have a light covering like this.

Set the pan to the side and now make the filling.

You start by starting the polenta on high heat with your sauce pan. Add the water, polenta, 1/4 t. salt and the 2 T. butter. Bring to boil stirring often and then reduce to simmer and then cover but keep staring occasionally or the polenta will stick for about 20 minutes then you can slowly add the cheeses and then add the spices take off heat in a few minutes you are able to stir in the beaten egg and ( at this point you might want to add salt and pepper to taste) lastly gently stir in your pasta.

Set oven to 350 degrees F

Fill muffing pans.

Now top them with remaining panko mixture.

They need about 25 minutes in your 350 degree F oven and then they look like this.

When cool enough cover with plastic wrap and let them set overnight in the refrigerator.

When ready to serve set your oven to 350 degrees and pop the mac-n-cheese muffin out, cut in half (this is your slider bun) with the cut sides up on a lightly non stick sprayed baking sheet covered with foil. Heat till warm about 15 minutes.

While the buns are warming up grill your bread filling till golden on both sides and slice the optional tomatoes.

Put together with buns on the outside and the grilled bread in the middle.

You want the cut sides of the macaroni bun on the inside sandwiching the bread filling.

THIS is truly FORKING AMAZING!

Really awesome cheese taste and the buttery bread gives you that grilled cheese taste in with the macaroni and cheese taste. This is a crowd pleaser for sure.

Your Welcome!