Macaroni and Cheese Burgers

Jessica+Wampler+%2810%29+and+Brittany+Delynn+%2810%29+enjoying+these+burgers+on+a+nice+fall+evening
Jessica Wampler (10) and Brittany Delynn (10) enjoying these burgers on a nice fall evening

Jessica Wampler (10) and Brittany Delynn (10) enjoying these burgers on a nice fall evening

Jessica Wampler (10) and Brittany Delynn (10) enjoying these burgers on a nice fall evening


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Looking for a twist on a classic burger? If so, look no further than this delicious mac and cheeseburger recipe that is not too difficult to make. This is the perfect meal to sit outside and enjoy with friends and family, especially on a cool autumn evening.

Ingredients

  • 8 oz box elbow noodles
  • ¼ cup of butter
  • ¼ cup of all-purpose flour
  • ½ teaspoon salt
  • 2 cups of milk
  • 2 ¾ cups of shredded Cheddar cheese
  • Peanut or vegetable oil
  • Italian panko breadcrumbs
  • 4 large eggs
  • Burgers (I used Bubba Frozen Burgers)
  • Hamburger buns

Luckily, many of the ingredients on this list are easily found in most households. I only spent $10 buying noodles, breadcrumbs, and milk. To start, boil a pot of water on the stove. Once boiling, add the noodles and let the water come back to a boil, then reduce to a simmer and wait until done, about 7-10 minutes. Drain the noodles in the sink and use the empty pot to begin melting the butter. Be sure the pot is only at medium heat. Once the butter is completely melted, add the flour and stir until a smooth, bubbling consistency. At that point, you should add the cheese into the pot and turn off the heat. Once everything is completely combined, add the noodles back into the pot. Let the macaroni cool until able to be molded. Then, use a spoon or an ice cream scoop to make burger-sized macaroni patties. I made four and used the extra macaroni for fried macaroni balls. After all of the macaroni is shaped on a plate, put that plate in the freezer for at least 8 hours. I left mine in overnight and the next evening I was able to pull them out and start frying.

When the patties are frozen, it is time to start frying. First, preheat the oven to 350 degrees and start heating up the oil in a large skillet. There should be enough oil to cover about an inch of the skillet. You will then need to prepare the egg wash. Whisk your four eggs in a bowl with a splash of milk, and then spread the breadcrumbs out on a plate. Be sure to not let the oil get too hot; you can check if it is ready by dropping a little bit of egg wash into the oil. Take each frozen mac and cheese patty and coat it in egg wash and then cover in the breadcrumbs. Using tongs, pick up the patty and set it down in the hot oil. Repeat this for each patty. I fried two at a time and that worked perfectly for me. Once all patties are done frying, put them on a cooking sheet and bake in the oven until they reach about 120 degrees, about 10 minutes. While they cook, be sure to cook the burgers as you normally would. After everything is done, simply place the mac and cheese patty on the bun with the hamburger on top, and you are done.

I shared this meal with both Jessica Wampler and Brittany Delynn. Both agreed that this was a great change to their regular home-cooked meal. Delynn said, “These burgers were so awesome! I have had fried mac and cheese before but it is not as good as it is on this burger.” Though they turned out well, there were a few hitches during the process. We had to bake them in the oven because they were still frozen on the inside, but they ended up turning out okay. I only used 2 cups of cheese, but it was not enough, so I suggest anyone wanting to make them use at least 2 ¾ cups. These burgers, however, were fun to make and delicious to eat, and I absolutely plan on making them again.

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