Mac and Cheese Burgers

Mac and Cheese Burgers

Kids of all ages will do a double take when served these burgers! A simple Wisconsin cheddar mac recipe gets turned into burger buns. Try this fun twist on the bun with any of your favorite burgers.

servings
4

Ingredients











Cooking Instructions

For macaroni and cheese:


1

Cook macaroni according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar until melted. Stir in macaroni. Remove from the heat.


2

Spoon macaroni and cheese into a lightly greased 15 x 10-inch baking pan; smooth and press into an even layer (about 3/4-inch thick). Cool slightly. Refrigerate for at least 1 hour.


For burgers:


1

Cut macaroni and cheese into eight circles with a round cookie cutter to create macaroni and cheese “buns.” Trace around the cutter with a small knife if necessary. Set aside circles.


2

Season ground beef with salt and pepper. Shape into four patties. Grill, covered, over medium-hot heat for 5-7  minutes on each side or until a thermometer reads 160°. Remove from grill; keep warm.


3

Toast macaroni and cheese buns in a lightly greased large skillet for 2 minutes on each side or until heated through and golden brown. 


4

Layer bottom buns with lettuce, onion, tomato, a burger, cheddar and bacon strips. Top with remaining buns.


Recipe Tip: Don’t have a round cookie cutter? No problem. Use an upside down glass to cut out the macaroni and cheese “buns.”


Ingredients











Cooking Instructions

For macaroni and cheese:


1

Cook macaroni according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar until melted. Stir in macaroni. Remove from the heat.


2

Spoon macaroni and cheese into a lightly greased 15 x 10-inch baking pan; smooth and press into an even layer (about 3/4-inch thick). Cool slightly. Refrigerate for at least 1 hour.


For burgers:


1

Cut macaroni and cheese into eight circles with a round cookie cutter to create macaroni and cheese “buns.” Trace around the cutter with a small knife if necessary. Set aside circles.


2

Season ground beef with salt and pepper. Shape into four patties. Grill, covered, over medium-hot heat for 5-7  minutes on each side or until a thermometer reads 160°. Remove from grill; keep warm.


3

Toast macaroni and cheese buns in a lightly greased large skillet for 2 minutes on each side or until heated through and golden brown. 


4

Layer bottom buns with lettuce, onion, tomato, a burger, cheddar and bacon strips. Top with remaining buns.


Recipe Tip: Don’t have a round cookie cutter? No problem. Use an upside down glass to cut out the macaroni and cheese “buns.”


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