| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound elbow pasta
- 4 ounces sliced American cheese
- 4 ounces sliced Cheddar
- 1/2 cup chopped onions
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 6 ounces grated Romano
- 1 pound shredded Cheddar Jack
- 1 tablespoon salt
- 1 1/2 tablespoons ground black pepper
- 4 ounces hot sauce
- 2 pounds ground beef (80/20)
- 8 strips bacon, cooked until crisp
- 4 hamburger buns, large enough for a half-pound burger
Instructions
- Boil the pasta until cooked, 10 to 12 minutes. Drain out the water and place the pasta back into the pot. Take the sliced cheeses and cube them.
- In a separate saucepan, fry the onions in the butter until translucent and soft. Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown. Add in the milk and let simmer, stirring occasionally so it does not burn or stick, until the sauce thickens. When the sauce starts to thicken, add in the American, Cheddar, Romano and 4 ounces of the Cheddar Jack. Stir until the cheeses melt and make a thick cheese sauce. Stir in the salt and black pepper, and pour the sauce over the pasta. Add the hot sauce, and mix thoroughly until the pasta is completely coated. Place in the refrigerator and let cool.
- Shape the beef into 4 patties. (Sprinkle with salt and pepper if you wish.) In a fry pan or skillet over medium-high heat, cook the burgers to your desired doneness.
- In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan, like little mac and cheese pancakes. Warm them up and cover them with the remaining Cheddar Jack. The cheese should melt and become crispy on the bottom. Using a spatula, place the mac and cheese discs on top of the burgers, and then top with 2 strips of bacon on each. Put the burgers on the buns and enjoy your very own Mac Attack!
Reviews
terrible! really lacking seasoning and subsistence. mac and cheese wouldn’t clump to form a patty after chilling. good idea for a dish, but not the right technique.
OMG. Outrageously good. Left out hot sauce due to stomach problems, but it was amazing!
I did this recipe and I honestly didn’t realize how much it made. I did not add the hot sauce or the bacon but the next time I will add the bacon. I am not a fan of spicy. I also want to try to bread this mac and cheese and fry it! THANK YOU.
Prepared recipe exactly as written. Overall pretty bland. Mac and cheese was ok but nothing special. So many better ways to enjoy burgers. Not worth the effort.
ooooh I’m drooling can’t wait to make this and the mac&cheese recipe is almost the same as mine by the way bigtrick2 use what ever hot sauce you prefer I do like smoky flavored hot sauce for my mac&cheese
Making those for 4th of July. This bad boys will be blowing them away as much as the fireworks.
Looks good, worth a try, even though I couldn’t get the video to play.
IT WAS SO GOOD! we got lazy and made it a second time but used a frozen burger and Velveeta mac n cheese. not as good but a good fast option!
Good mac & cheese but need to put WAY LESS pepper in – 1 teaspoon should be plenty. I found that 1.5 tbsp of pepper drowned out the majority of the flavor of the cheese. I’d even say that 1 tbsp of salt is too much, but I couldn’t taste it due to the overwhelming pepper flavor.
Awesome! Saw it on the show and had to try it. This is the best Mac and cheese ever. On a good burger with bacon it is outrageous. The only change I made was to cut hot sauce in half for a picky kid palette and reduce pepper to 1 tbsp. people have always raved about my Mac and cheese and always ask me to make it. This blows mine away. Thanks for sharing this recipe!