Mac and Cheese Stuffed French

This Mac and Cheese Stuffed French Toast brings together two comfort food classics for the ultimate indulgent and savory brunch or dinner. Creamy, rich mac and cheese gets tucked between soft slices of buttery brioche, then dunked in a seasoned custard and pan-fried until the outside is perfectly crisp and golden. If you ever wanted an excuse to enjoy mac and cheese at any time of day, this is it.

I first made this for a holiday brunch with family who could never choose between sweet or savory toast. Now they ask for it every winter and find any excuse to put mac and cheese between bread.

Ingredients

• Elbow macaroni: provides the classic bite and convenient shape for catching all the gooey cheese sauce
• Shredded sharp cheddar cheese: offers bold flavor and melts into a silky sauce Look for blocks you shred yourself for best melt
• Whole milk: makes the sauce lusciously creamy Use a higher fat milk for the richest results
• Unsalted butter: lets you control the seasoning throughout the recipe Always pick high quality for both the mac and the pan
• All-purpose flour: adds body to the sauce A fresh bag will prevent lumps
• Ground mustard: brings a subtle tang Choose a good quality one or skip if you prefer only cheese flavor
• Thick brioche or challah bread: ensures each sandwich holds together Opt for slightly stale bread so the slices soak up custard without falling apart
• Large eggs: bind the custard and give the French toast loft Use pasture-raised for vibrant, rich yolks
• Garlic powder and onion powder: build savory depth to the custard
• Salt and black pepper to taste: Balance the richness and bump up the flavors
• Chopped chives hot sauce or extra grated cheese for topping: add freshness heat or gooeyness depending on mood

Instructions

Cook the Macaroni:

Boil the elbow macaroni in salted water until just al dente Drain well and set aside so the noodles do not overcook later

Make the Cheese Sauce:

In a medium saucepan over medium heat melt butter completely Sprinkle in the flour and whisk constantly for about a minute to form a pale roux This removes any raw flour taste Gradually whisk in milk and keep stirring until the mixture thickens to a smooth texture

Add Cheese and Season:

Turn the heat to low Add shredded cheddar cheese and ground mustard Stir slowly until the cheese has melted into a smooth creamy sauce Fold in the cooked macaroni and season with salt and pepper Let the mixture cool slightly before assembling

Assemble Sandwiches:

Lay out four thick slices of brioche on your work surface Spoon a generous mound of warm mac and cheese onto each one then top with the remaining slices Press down lightly to hold everything together

Prepare the Custard:

In a wide shallow bowl whisk together eggs with milk garlic powder onion powder salt and pepper Be thorough so the seasoning is evenly mixed

Dip Sandwiches:

Gently dip both sides of each sandwich into the egg mixture making sure the bread is thoroughly coated but not soggy Allow any extra custard to drip off

Pan-Fry to Perfection:

Heat butter in a large nonstick skillet or on a griddle over medium heat When foamy place the sandwiches in batches Cook each side for three to four minutes or until a deep golden brown and crisp all over Transfer to a wire rack if cooking more than one batch

Slice and Serve:

Cut each sandwich in half and serve hot Garnish with chives extra cheese or a splash of hot sauce as desired Every bite should have crisp edges and molten cheesy filling

Save

Watching my youngest bite into her gooey first wedge sealed this as a new family classic for weekends and snow days No one ever leaves the table hungry when this is on the menu

Storage Tips

Best served hot the day it is made but leftovers keep in the refrigerator for up to two days Wrap tightly and reheat on a wire rack in a low oven to keep the outside crispy I also find it holds up in the freezer for a quick meal later Simply wrap individual sandwiches and freeze once cooled

Ingredient Substitutions

Challah works perfectly if brioche is hard to find You can swap out the cheddar for Monterey Jack or a blend of whatever melty cheeses are in your fridge For a slightly lighter custard use two whole eggs and two egg whites

Serving Suggestions

Pair these sandwiches with a crisp green salad dressed in lemon or something bracing to cut the richness I like serving them cut into halves or quarters for a fun party appetizer platter A drizzle of hot honey or a smear of Dijon takes things over the top

Cultural Context

Stuffed French toast is a playful twist on the American love of both grilled cheese and breakfast classics By mashing together creamy mac and cheese and French toast you get a dish that speaks to hearty weekend gatherings and comfort food mashups

Seasonal Adaptations

Use pumpkin puree instead of part of the milk in autumn for a subtle earthy note Add roasted jalapenos to the mac in winter for heat Stir fresh chives or chopped parsley into the cheese sauce in spring for vibrance A few handy notes to remember Use day-old bread for best texture Ricotta cheese can round out the filling for extra creaminess Let the cooked sandwiches rest a minute before slicing to avoid oozing

Success Stories

This dish showed up at our last family reunion brunch and had adults sneaking seconds before the kids finished their plates My neighbor requests it every Sunday game day now and I always keep blocks of cheddar and bread on hand just in case

Freezer Meal Conversion

Allow cooked sandwiches to cool completely then wrap each in foil and freeze for up to two months To reheat bake wrapped in a low oven until warmed through and crisp again No microwave needed for that toasty exterior

Save

Treasure each cheesy bite and savor warm from the pan

Recipe Guide

→ Which bread works best for this dish?

Thick slices of brioche or challah offer sturdy texture and buttery flavor, ideal for holding the filling and custard.

→ How do I prevent the sandwiches from falling apart?

Use day-old bread and gently dip each sandwich in custard—avoid soaking too long to maintain structure during frying.

→ What cheeses complement the mac filling?

Sharp cheddar is classic, but Monterey Jack, Gruyère, or a blend add depth and a smooth, creamy melt.

→ Can additional flavors be added?

Stir in chopped bacon, sautéed onions, or jalapeños with the macaroni for extra savory or spicy notes.

→ How should leftovers be reheated?

Reheat in a skillet on medium low until crisp and heated through, avoiding microwave to preserve texture.

→ What's a good drink pairing?

Light Chardonnay or sparkling apple cider complement the rich, savory elements of the dish beautifully.