# Components:
→ Mac and Cheese
01 - 1 cup elbow macaroni
02 - 2 cups shredded sharp cheddar cheese
03 - 1/2 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1/4 teaspoon ground mustard (optional)
07 - Salt and freshly ground black pepper, to taste
→ French Toast
08 - 8 thick slices brioche or challah bread
09 - 4 large eggs
10 - 3/4 cup whole milk
11 - 1/4 teaspoon garlic powder
12 - 1/4 teaspoon onion powder
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 2 tablespoons unsalted butter, for frying
→ Optional for Serving
16 - Chopped chives
17 - Hot sauce
18 - Extra grated cheese
# Method:
01 - Cook the elbow macaroni in a large pot of salted boiling water according to package directions; drain thoroughly and set aside.
02 - In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook, whisking constantly, for 1 minute. Gradually pour in the whole milk, continuing to whisk until slightly thickened.
03 - Reduce heat to low and fold in the shredded cheddar cheese and ground mustard. Stir until smooth and creamy. Add the cooked macaroni and mix to evenly coat. Season with salt and pepper. Remove from heat and allow to cool slightly.
04 - Arrange 4 bread slices on a clean work surface. Spread a generous layer of mac and cheese over each. Top with the remaining slices of bread to form four sandwiches.
05 - In a shallow bowl, vigorously whisk together the eggs, whole milk, garlic powder, onion powder, salt, and black pepper until well blended.
06 - Carefully submerge each sandwich, one at a time, into the egg mixture. Coat both sides evenly, ensuring the bread is saturated but not soggy.
07 - Heat unsalted butter in a large nonstick skillet or griddle over medium heat. Working in batches, cook each sandwich for 3–4 minutes per side until deeply golden and the filling is heated through.
08 - Cut sandwiches in half and serve immediately. Garnish as desired with chopped chives, hot sauce, or additional grated cheese.
