1 clove garlic, smashed and chopped
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon hot sauce, such as Frank’s Red Hot
1/4 teaspoon cayenne pepper
Freshly ground black pepper
1 cup mayonnaise (If you choose to do so, replace the mayo in the recipe with 1 egg and 1 cup of vegetable or grape seed oil, just not olive oil. If you are making your mayo from scratch (good for you!) you can add the egg with your spices and garlic. While the processor is running, slowly drizzle in the oil.)
4 ounces shredded smoked Cheddar
1 cup macaroni pasta, cooked and cooled
1 roasted bell pepper, cut into small diced
2 pieces country white bread
2 thick slices tomato
1 piece bacon diced and cooked
2 ounces mild Cheddar
In a food processor blend together the garlic, paprika, salt, hot sauce, cayenne and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper.
To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and Cheddar, and top with another slice of bread. Grill on both sides until golden brown (2-3 min per side). Repeat for the remaining sandwiches.
**Personal notes: Shredded cheddar, Sauce (blend eggs garlic, hot sauce, paprika, cayane… add oil and blend more), cooked mac noodles. And diced roasted peppers. Mix all together.