Bacon Mac N’ Cheese Burger Recipe

Preheat oven to 400°F (200°C). Lay bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes until crispy to your liking. Remove and transfer to a paper towel–lined plate to drain. When cool, roughly chop or leave whole for the burger. Reserve 1 tbs bacon grease for cooking patties if desired.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the elbow macaroni. Cook until just shy of al dente (about 7–8 minutes); drain and set aside.

In the same pot over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook 1 minute to form a roux, whisking constantly so it doesn't brown.

Gradually whisk in 1 cup whole milk until smooth. Continue cooking and whisking until the sauce thickens slightly, about 2–3 minutes.

Lower heat to medium-low and stir in 1.5 cups shredded sharp cheddar, 2 tablespoons cream cheese, 1/2 tsp Dijon mustard, 1/4 tsp paprika and 1/4 tsp black pepper. Stir until cheeses melt and the sauce is smooth.

Add the drained macaroni to the cheese sauce and stir to combine. Keep warm on very low heat while you cook the patties. Taste and adjust seasoning with salt (to taste).

Divide the ground beef into two equal portions (about 8 oz each). Gently form into patties slightly larger than the buns, creating a shallow indentation in the center of each patty to promote even cooking. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon garlic powder per patty (seasoning totals match ingredients).

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil or 1 tablespoon reserved bacon grease. When shimmering, add the patties and cook 3–4 minutes without moving to form a crust.

Flip patties and cook another 3–4 minutes for medium (adjust time for desired doneness). In the last 1–2 minutes of cooking, place a slice of cheddar cheese on each patty and cover the pan to melt the cheese.

While patties finish, split the burger buns and butter the cut sides lightly. Toast them in a clean skillet over medium heat until golden, about 1–2 minutes per side.

To assemble each burger: place lettuce leaf (optional) on the bottom bun, add the cheesy beef patty, mound 1/2 of the mac n' cheese over the melted cheddar on the patty (approximately 1 cup mac per burger), then top with 3 strips of crispy bacon (or chopped equivalent). Add pickles if using, then place top bun.

Serve immediately, with extra mac n’ cheese on the side if desired.