Mac 'N Triple Cheese Grilled Cheese
Arugula
Ingredients
- ½ (4-count) pkg real aged Cheddar mac 'n cheese cups
- ¼ cup shredded colby-Jack cheese
- 1 (16-oz) container refrigerated seasoned shredded pork
- 6 thick slices sourdough bread
- 6 slices Monterey Jack cheese with peppers (or use any sliced cheese)
- 1 tomato, thinly sliced (optional)
- 3 Tbsp butter, softened
Instructions
- Cook 2 mac and cheese cups in microwave. Combine all in a bowl; stir in colby-Jack cheese.
- Cook shredded pork according to package directions.
- Top each of 3 bread slices with 1 cheese slice and desired amount of mac 'n cheese. Add some shredded pork and, if desired, tomato slices. Top with remaining cheese slices and bread.
- Spread softened butter on outsides of sandwiches. Cook sandwiches in a large nonstick skillet over medium-low heat 4 to 5 minutes per side or until bread is toasted and cheese is melted. Reserve remaining shredded pork for another meal.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 (5-oz) pkg baby arugula
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Whisk together oil and lemon juice in a bowl; season with salt and freshly ground pepper. Add arugula, and toss. Sprinkle with cheese. Season again with more freshly ground pepper.
30 Minute Meals Meal Plan
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