Grilled Cheese

Southern Broccoli Mac Grilled Cheese

Prep Time: 10 MIN  |  Cook Time: 15 MIN  |  Servings: 4
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Southern Broccoli Mac Grilled Cheese
Prep Time
10 MIN
Cook Time
15 MIN

  • 2 cups Elbow pasta, fully cooked
  • 3 Tbsp. Salted butter, softened
  • 1 tsp. Liquid smoke
  • 4 tsp. Cajun seasoning
  • 1 tsp. Italian seasoning
  • 1 cup Heavy whipping cream
  • 2 tsp. Hot sauce
  • 1 cup Sargento® Shredded Sharp Cheddar cheese
  • 1 head Broccoli, chopped and sauteed
  • 2 clove Garlic, diced
  • 6 slices Smoked bacon, cooked and chopped
  • 8 slices Buttermilk bread
  • 8 slices Sargento® Pepper Jack cheese
  1. In a small bowl add the softened butter, liquid smoke, half of Cajun seasoning and Italian
  2. seasoning and mix well. Set aside.
  3. Using a medium skillet on medium-high heat, add butter. Add in the
  4. broccoli and cook for 1 minute. Add in the garlic and cook for another minute. Set aside
  5. for assembly.
  6. Using the same skillet on medium-high heat add the heavy whipping cream, hot sauce
  7. and remaining Cajun seasoning and cook for about 3 minutes or until it starts to simmer.
  8. Stir in the sharp cheddar cheese gradually. Toss noodles in cheese sauce making sure you coat well. Fold in the chopped bacon.
  9. Allow to cool for a few minutes. On a pan lined with parchment paper, layer bread, sliced cheese, noodle mixture, sliced cheese and bread to form sandwiches. Repeat the process to make 4 sandwiches. Place in refrigerator for about 30 minutes until firm.
  10. Remove from refrigerator and butter top and bottom piece of bread. Cook in skillet on medium heat for 3-4 minutes on each side. Remove from heat and serve immediately.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 57.00g 88%
Sat. Fat 34.00g 170%
Mono Unsat. Fat 14.00g
Poly Unsat. Fat 2.00g
Cholesterol 165mg 55%
Sodium 1120mg 47%
Total Carbohydrate 67g 22%
Dietary Fiber 5g 20%
Sugars 9g
Protein 32g
Vitamin A 398RE
Vitamin C 43mg 70%
Calcium 698mg 70%
Iron 3mg 20%