The Mac Daddy Burger Recipe

Cook pasta

Bring 6 cups of water to a boil in a medium saucepan. Add 1/2 tsp kosher salt and the elbow macaroni. Cook until just al dente, about 7 minutes. Drain and rinse briefly under cold water to stop cooking, then set aside to drain completely.

Make cheese sauce

In the same saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Gradually whisk in 1 1/4 cups whole milk until smooth. Cook, whisking, until sauce thickens slightly, about 3–4 minutes. Reduce heat to low and stir in 1 1/2 cups shredded sharp cheddar, 2 tbsp cream cheese, 1/2 tsp Dijon mustard, 3/4 tsp kosher salt, and 1/4 tsp black pepper until fully melted and smooth.

Combine and chill

Add the cooked macaroni to the cheese sauce and stir to coat thoroughly. Spread the mac & cheese in a lightly oiled 8x8 or similar dish to an even 1-inch thickness. Cover and refrigerate at least 2 hours (or overnight) until firm enough to cut into rounds.

Form, bread and fry

When chilled and firm, use a 3-1/2 inch round cutter (or make 4 rectangles) to portion four mac & cheese rounds. Set up a breading station: flour (1/2 cup), beaten eggs (2), and panko (1 cup). Dredge each round in flour, dip in egg, then press in panko to fully coat. Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry mac rounds in batches until golden brown, about 2–3 minutes per side. Transfer to a wire rack over paper towels to drain and keep warm in a 200°F (95°C) oven if desired.

Preheat oven to 400°F (200°C). Arrange 8 slices applewood smoked bacon on a wire rack set over a rimmed baking sheet. Bake 12–18 minutes until crisp to your liking. Drain on paper towels and keep warm.

In a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, 1/4 tsp Dijon, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Prepare onions

Slice the large yellow onion very thinly into rings (about 1/8 inch). Separate into individual rings and place in a bowl with 1/2 cup buttermilk; let soak 10 minutes.

Batter & fry

Combine 1/2 cup flour, 2 tbsp cornstarch, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/2 tsp salt in a shallow bowl. Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C). Working in small batches, dredge onion rings from the buttermilk through the flour mixture, shake off excess, and fry until golden and crisp, about 2–3 minutes. Use a slotted spoon to transfer to paper towels to drain. Keep warm and crisp in a low oven if needed.

Form and cook patties

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form into loose 3/4-inch thick patties, handling minimally to keep texture. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a cast-iron skillet or griddle over medium-high heat until smoking lightly. Place patties on the hot surface and cook 3–4 minutes per side for medium, adding a slice of cheddar on each patty in the last minute to melt. Remove patties and let rest 2 minutes.

Toast buns

Butter the cut sides of 4 brioche buns with softened butter. Toast in a dry skillet or on the griddle until golden, about 1 minute per side.

Assemble burgers

Spread about 1 tbsp garlic aioli on both toasted bun halves. Place the cheddar-topped burger patty on the bottom bun. Top each patty with one fried mac & cheese round, then two slices of crispy applewood bacon (or fold to fit), and a generous handful of fried onion crisps. Finish with the top bun and serve immediately.