# What you'll need:
→ 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 to taste
08 - Black pepper to taste
→ French Toast
09 - 8 thick slices brioche or challah bread
10 - 4 large eggs
11 - 3/4 cup whole milk
12 - 1/4 teaspoon garlic powder
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons unsalted butter, for frying
→ Optional for Serving
17 - Chopped chives
18 - Hot sauce
19 - Extra grated cheese
# Method:
01 - Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, following package directions. Drain well and set aside.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, whisking constantly. Gradually pour in 1/2 cup milk, whisking to incorporate. Cook until the mixture thickens slightly, about 2 minutes.
03 - Add shredded cheddar cheese and ground mustard to the sauce. Stir continuously until cheese has melted and the sauce is creamy. Fold in the cooked macaroni and season with salt and black pepper. Remove from the heat and allow to cool slightly.
04 - Arrange 4 slices of brioche or challah bread on a work surface. Evenly spread a thick layer of mac and cheese on each slice. Top with the remaining bread to create sandwiches.
05 - In a shallow bowl, whisk together eggs, 3/4 cup whole milk, garlic powder, onion powder, salt, and black pepper until thoroughly blended.
06 - Carefully dip each sandwich into the egg mixture, turning to coat both sides evenly. Avoid oversoaking to prevent sogginess.
07 - Heat 2 tablespoons unsalted butter in a large nonstick skillet or griddle over medium heat. Working in batches as needed, cook each sandwich for 3 to 4 minutes per side, pressing gently with a spatula, until the exterior is golden brown and the filling is heated through.
08 - Transfer sandwiches to a cutting board, slice if desired, and serve immediately. Garnish with chives, a drizzle of hot sauce, or extra grated cheese.
