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Place the cheese slices on top of the bread in the pan. Add the other slice of bread, mayo-side-up. Cook the sandwich for a few minutes, until the bottom piece of bread is golden-brown. Flip the sandwich and cook for a few more minutes until the other piece of bread is also golden-brown and the cheese is melted.

Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Enriched macaroni product (wheat flour, niacin, ferrous sulfate [iron], thiamin mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), cheese sauce mix (whey, milkfat, milk protein concentrate, salt, sodium tripolyphosphate, contains less than 2% of citric acid, lactic acid, sodium phosphate, calcium phosphate.

Cook Macaroni In Boiling Water Until Almost Tender; Drain. Meanwhile, In A Dutch Oven, Melt Butter. Stir In The Flour, Salt, Mustard, Pepper And Pepper Sauce Until Smooth. Cook For 1 Minute Or Until Bubbly Transfer To An Ungreased 13-In. X 9-In. Baking Dish. Cover And Bake At 350° For 45-50 Minutes Or Until Bubbly. Uncover; Sprinkle With The Rem

A grilled cheese sandwich is never going to be healthy, but making it with olive oil instead of butter gets you the wonderful green flavor of olive oil while saving you about 5 grams of saturated fat and 30mg of cholesterol.

In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir to coat.