Bacon Mac and Cheese Burger (Print Version)

Tender beef patty layered with creamy mac and cheese, crispy bacon, and toasted brioche for a comfort food classic.

# Components:

→ For the Macaroni and Cheese

01 - 7 ounces elbow macaroni
02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup grated parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon smoked paprika (optional)

→ For the Burgers

10 - 1.3 pounds ground beef (80/20 blend recommended)
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 4 slices cheddar cheese
14 - 8 slices bacon

→ For Assembly

15 - 4 brioche burger buns
16 - 2 tablespoons unsalted butter, softened (for toasting buns)
17 - 4 leaves lettuce (optional)
18 - Tomato slices (optional)
19 - Pickles (optional)

# Method:

01 - Cook the elbow macaroni in salted boiling water according to package directions. Drain and set aside. In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in the whole milk and cook until slightly thickened, approximately 3–4 minutes. Reduce heat to low and incorporate the shredded cheddar and grated parmesan cheeses. Stir until the cheese is completely melted and the sauce is smooth. Season with salt, black pepper, and smoked paprika, if using.
02 - Add the cooked elbow macaroni to the prepared cheese sauce and stir gently to ensure even coating. Keep the macaroni and cheese warm while preparing the burger components.
03 - Preheat your grill or skillet to medium-high heat. Form the ground beef into 4 equal patties. Season both sides of the patties generously with salt and ground black pepper. In a separate skillet over medium heat, cook the bacon slices until they reach desired crispness. Transfer the cooked bacon to a plate lined with paper towels to drain excess fat.
04 - Grill or pan-sear the seasoned beef patties for 3–4 minutes per side for a medium doneness. During the final minute of cooking, place one slice of cheddar cheese on top of each patty to melt.
05 - Butter the cut sides of the brioche burger buns. Toast them in a skillet or on the grill until they are golden brown and slightly crisp.
06 - To construct each burger, begin with the toasted bottom brioche bun. Optionally, place a lettuce leaf on top. Center the cooked beef patty with melted cheddar cheese. Arrange two slices of crispy bacon over the patty. Generously spoon a portion of the warm macaroni and cheese on top of the bacon. Add any desired optional toppings such as tomato slices or pickles. Crown with the top brioche bun and serve immediately.

# Expert Advice:

01 -
  • Ready in under an hour for a special weekend treat
  • Uses simple ingredients you likely have on hand
  • Creates an impressive presentation that wows guests
  • Combines multiple comfort foods into one incredible meal
02 -
  • Perfect for special occasions and weekend indulgences
  • Impressive presentation that delivers on flavor promises
  • Can be partially prepped ahead for easier assembly
  • Each component can be customized to suit your preferences
03 -
  • Toast your buns thoroughly to create a moisture barrier that prevents sogginess from the mac and cheese.
  • Let burger patties rest for 5 minutes after cooking before assembly to allow juices to redistribute for maximum flavor.
  • For the ultimate cheese sauce, use freshly grated cheese rather than pre shredded which contains anti caking agents that can make your sauce grainy.

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