Vegan Mac And Cheese Grilled Cheese On Stuffing Bread

Vegan mac and cheese grilled cheese on stuffing bread! The only thing that could make grilled cheese better was more cheese – mac and cheese that is! With layers of vegan cheese and macaroni noodles sandwiched between two cozy slices of Thanksgiving stuffing flavored bread, this meal is supremely comforting!

Before You Begin

Ingredients

Stuffing Bread

1 cup Water
2 ¼ tsp Bread Machine Yeast (one packet)
3 tbsp Oil
1 tbsp Sugar (I used coconut)
3 cups Flour
1 tsp Salt
2 tbsp Summer Savory
1 tbsp Parsley Flakes
2 tsp Garlic Powder
1 tsp Onion Powder
½ tbsp Thyme
½ tbsp Rosemary

Summer Savory Garlic Butter

2 tbsp Vegan Butter (I used Becel)
½ tsp Garlic Powder
1 tsp Summer Savory
1 tsp Parsley Flakes

Mac and Cheese Grilled Cheese

2 Slices of Stuffing Bread
2 Tofutti American Cheese Slices*
½ cup Prepared Mac & Cheese** (I used Daiya)
2 tbsp Summer Savory Garlic Butter

Instructions

Stuffing Bread

In a bread machine, combine water, yeast, sugar, and oil. Let sit for about 10 minutes while yeast activates.
In a mixing bowl sift together flour, salt, summer savory, parsley flakes, garlic powder, onion powder, thyme, and rosemary.
Add flour mixture to the bread machine. Don't worry about mixing it, the bread machine will knead it together.
Set bread machine to basic/white bread mode, press start, wait for 3 hours until the bread is cooked!
Once the bread is cooled, cut it into roughly 10 slices.

Summer Savory Garlic Butter

In a small bowl whip vegan butter until smooth.
Add in garlic powder, summer savory, and parsley flakes. Mix until fully combined.
Set aside to use later on the mac and cheese grilled cheese.

Mac and Cheese Grilled Cheese

Prepare mac and cheese according to recipe directions, or package instructions. I used Daiya mac and cheese sauce with my own noodles! See recipe notes for mac and cheese recipe link.
Heat a large non-stick frying pan over medium heat with a bit of butter.
Butter one side of each piece of the stuffing bread. Place one slice face down on the frying pan.
Top the bread with Tofutti American Cheese slices. Allow the bread to cook for about 2 minutes, or until the cheese looks melty.
Top with prepared mac and cheese. Allow the bread to cook for another 2 minutes.
Place the other slice of stuffing bread on top, press down gently. Flip and allow to cook for another 5 minutes, or until both sides are golden brown.
Serve hot with ketchup to dip!

Notes

I used a bread machine to make my stuffing bread. You can easily make this in the oven, it just takes a bit more prep. To make in the oven, use active dry yeast instead of bread machine yeast. Knead dough by hand, allow to rise for 2 hours, bake at 350 until golden brown.
*I used Tofutti American Cheese Slices in this recipe. They’re my boyfriend’s favorite cheese slice! For the sake of creating a very picturesque sandwich, I used 4 cheese slices. This was definitely too many, I recommend using 2 or 3 if you’re feeling adventurous.
I’m not a fan of cheese slices so I made my mac and cheese grilled cheese without cheese slices. I just used extra mac and cheese in mine!
**I used Daiya cheddar cheese style sauce for the mac and cheese since it’s super quick and easy. I also find it nice and sticky which works perfectly with this recipe.
To step this recipe up a notch you could try using a homemade mac and cheese instead! See my Mac and Cheese Powder recipe for a homemade mac and cheese filling!

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Author

Alex

Hi I’m Alex, and I’m a potato addict. I’m one half of Chickpea Express, a vegan couple on the East Coast of Canada. We create vegan comfort food and junk food recipes with a healthy, plant-based twist. Oh, and did I mention we love bread and potatoes?