The Mac N Cheese Burger Recipe

Form and season patties

Divide the ground beef into two equal portions and gently form into two 4–5 oz patties about 3/4" thick. Make a shallow indentation in the center of each patty with your thumb (this helps them keep shape). Season both sides evenly with kosher salt, black pepper, and garlic powder.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the patties and cook 3–4 minutes without moving until a brown crust forms. Flip and cook another 3–4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to keep warm.

Cook pasta

Bring 4 cups water to a rolling boil in a medium saucepan. Add 1/2 teaspoon salt and the elbow macaroni. Cook according to package directions until just al dente (about 7–8 minutes). Drain and reserve.

Make cheese sauce

In the same saucepan over medium heat melt 1 tablespoon butter. Sprinkle in 1 teaspoon flour and cook, stirring, 30–45 seconds to remove raw flour taste. Gradually whisk in 1/2 cup whole milk until smooth. Cook 2–3 minutes until sauce thickens slightly. Lower heat and whisk in 1 cup shredded sharp cheddar and 2 tablespoons softened cream cheese until melted and smooth. Stir in 1/2 teaspoon yellow mustard, 1/4 teaspoon hot sauce (optional), and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Combine pasta and sauce

Stir the drained pasta into the cheese sauce until evenly coated. Keep warm while finishing the burgers. This makes a rich, slightly loose mac that will sit on the burger.

Cook bacon

While the pasta cooks or in a separate skillet, cook 4 slices of bacon over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain and keep warm.

Toast buns and assemble toppings

Butter the cut sides of 2 burger buns. In a clean skillet over medium heat, toast buttered sides until golden, about 1–2 minutes. Arrange lettuce leaves, tomato slices, red onion slices and pickles so they are ready for assembly.

Prepare sauce

In a small bowl combine 1/4 cup ketchup, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon brown sugar, and 1/8 teaspoon salt. Stir to combine and thin with up to 1 teaspoon hot water if needed to reach a spreadable consistency. Taste and adjust heat or sweetness.

Place the bottom bun on a plate. Spread a thin layer of the spicy chipotle ketchup on the bun. Place a cooked beef patty on top of the sauce. Pile about 1/2 cup of mac & cheese on each patty (adjust to preference). Add two slices of crispy bacon over the mac. Top with tomato slices, red onion, pickles, and lettuce. Spread chipotle ketchup on the top bun and close the burger. Serve immediately while the mac & cheese is warm.

Optional: If you prefer the mac & cheese melted into the patty, after flipping the patties place about 1/4 cup mac on each patty, cover the skillet for 30–45 seconds to warm through, then continue with assembly.