MAC AND CHEESE BUN BURGERS RECIPE BY TASTY
Here's what you need: macaroni, unsalted butter, shredded sharp cheddar cheese, shredded parmesan cheese, american cheese, whole milk, salt, mustard powder, cayenne pepper, garlic powder, all-purpose flour, eggs, panko breadcrumbs, vegetable oil, ground beef, salt, pepper, red onion, tomato
Provided by Mike Price
Categories Dinner
Yield 3 servings
Number Of Ingredients 19
Steps:
- Prepare macaroni according to package directions. Drain the macaroni in a colander and return to the pot.
- Add butter, cheddar cheese, Parmesan cheese, American cheese, milk, salt, mustard powder, cayenne to the pot. Turn heat up to medium-low and stir until cheeses are melted and all ingredients are well combined.
- Remove the pot from the heat and pour onto a parchment paper-lined sheet tray. Spread evenly with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Once cooled, use a ring mold or rounded container roughly 4-inches (10 cm) in diameter to cut out 6-8 "buns."
- Place flour, eggs, and bread crumbs in three separate bowls.
- Dip each macaroni bun in flour, then egg, and finally bread crumbs, coating evenly.
- Preheat vegetable oil to 350°F (175°C).
- Place the macaroni buns gently in oil and fry 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towel-lined plate.
- Season hamburger patties liberally with salt and pepper. In a cast-iron skillet over high heat, sear patties to desired doneness, flipping halfway through.
- Place burger between two mac and cheese buns and top with sliced onions and tomatoes.
- Nutrition Calories: 3850 Fat: 280 grams Carbs: 197 grams Fiber: 8 grams Sugars: 21 grams Protein: 133 grams
- Enjoy!
BACON BURGER MAC 'N' CHEESE
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta shy of al dente, 5 to 6 minutes.
- While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat. Add the bacon and crisp. Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. Add the beef, brown and crumble, but leave a few larger pieces. Season with salt and pepper. Once the beef has caramelized, add the onions and cook to tender. Add the stock and Worcestershire, then reduce the heat to low.
- In a saucepot over medium to medium-high heat, melt the butter. Whisk in the flour, cook 1 minute. Whisk in the milk and season with salt and pepper. Thicken to coat the back of a spoon. Stir in the cheese. When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Combine the pasta with the sauce and fold in the meat. Place in a large casserole dish. Cool and store for a make-ahead meal.
- To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes.
CHEESY MACARONI AND HAMBURGER CASSEROLE
This is a hearty meal that tastes GREAT for less and has plenty of leftovers for a nice repeat meal. This tasty meal that I created had my family's thumbs up for many repeat meals!
Provided by jlb4710
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Transfer to a bowl, add processed cheese cubes, and let stand until cheese partially melts.
- Place ground beef in a skillet over medium heat, break meat apart with a spatula, and sprinkle with garlic powder, onion powder, salt, and black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease.
- Stir Cheddar cheese soup, sour cream, Parmesan cheese, and onion together in a bowl; gently fold macaroni and processed cheese mixture into soup mixture. Stir in milk until thoroughly combined. Mix ground beef into macaroni mixture and spread into prepared baking dish. Top casserole with slices of American cheese and sprinkle cracker crumbs on top. Cover casserole with aluminum foil.
- Bake in the preheated oven until casserole is bubbling, about 20 minutes; remove foil and bake until top is golden brown, about 10 more minutes.
Nutrition Facts : Calories 689.3 calories, Carbohydrate 50 g, Cholesterol 102.5 mg, Fat 40 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 19.3 g, Sodium 1436 mg, Sugar 6.2 g
MAC 'N CHEESEBURGER
Meet your family's new favorite weeknight dish: a burger made with lean ground beef transformed into a cheeseburger, thanks to a topping of mac and cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, remove bread from centers of bun tops; discard or reserve removed bread for another use. Shape meat into 6 (1/2-inch-thick) patties; cook in skillet on medium heat 5 min. on each side or until done (160°F).
- Place burgers on bottom halves of buns; top with Dinner and Singles. Cover with tops of buns.
Nutrition Facts : Calories 540, Fat 23 g, SaturatedFat 8 g, TransFat 3.5 g, Cholesterol 95 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 34 g
CHEESE AND HAMBURGER MACARONI
Homemade version of Hamburger Helper® - just as easy and tastes so much better! You will need a large skillet with a tight fitting lid.
Provided by macandjakesmom
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, onion powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Return skillet to burner over high heat. Add water; cover skillet and bring to a boil. Stir macaroni into the boiling water-ground beef mixture; cover and lower heat to medium. Cook, keeping covered, for 5 minutes. Stir, cover, and cook until macaroni is tender, about 5 more minutes.
- Stir processed cheese food into ground beef-macaroni mixture until melted. Remove from heat; stir in sour cream.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 47.9 g, Cholesterol 60.7 mg, Fat 15.4 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 7.7 g, Sodium 930.1 mg, Sugar 6.9 g
MUSHROOM CHEESEBURGER MAC AND CHEESE
This recipe is sponsored by Mushroom Council. My teenage son, Eli, is a huge cheeseburger fan, so I try to channel those flavors into other dishes. I love that I can add a vegetable to the mix by using mushrooms!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes.
- Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
- Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles.
MAC-AND-CHEESE STUFFED BURGERS
Steps:
- Prepare Dinner as directed on package; cool completely.
- Heat oven to 400ºF. Press meat onto bottoms and up sides of 6 giant muffin pan cups sprayed with cooking spray, extending meat mixture 1 inch over top edge of each cup.
- Mix 1/2 cup prepared Dinner with shredded cheddar and 2 Tbsp. ketchup until blended; spoon evenly into meat cups. Refrigerate remaining Dinner for another use.
- Fold top edges of meat cups over Dinner mixture in cups, completely covering Dinner mixture. Press edges of meat mixture together to seal.
- Bake 25 to 30 min. or until meat shells are done (160ºF), adding buns, cut sides up, to oven to toast for the last 5 min.
- Place lettuce and tomatoes on bottom halves of buns; top with burgers, pickles, mustard and remaining ketchup. Cover with top halves of buns.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
MAC 'N' CHEESE WAFFLE BURGERS RECIPE BY TASTY
Go big or go home! This burger is anything but simple-a burger patty is sandwiched between a mac 'n' cheese waffle bun. It gets even cheesier with a mac 'n' cheese sauce drizzled on top. Finished with burger sauce, bacon strips, pickle chips for a tangy crunch, and fresh iceberg lettuce, it's a mouthful of cheesy, meaty goodness.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h50m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the mac 'n' cheese waffles: In a large bowl, combine the mac 'n' cheese, flour, garlic powder, paprika, onion powder, cayenne, salt, black pepper, eggs, and cheddar cheese. (If you are using cold mac 'n' cheese, microwave briefly to loosen up for easier mixing). Mix well to combine.
- Heat the waffle iron to medium-high heat or 375°F (190°C).
- Scoop ¾ cup of the mac 'n' cheese mixture into each of the waffle divots. Close the waffle iron and cook for 8-10 minutes, until the waffles are golden brown and crispy all over. Remove the waffles from the iron (cutting into individual waffles with kitchen shears for easier removal) and repeat with the remaining mac 'n' cheese mixture. You should have 8 waffles total.
- Meanwhile, make the burger sauce: In a medium bowl, mix together the mayonnaise, ketchup, onion, sweet relish, white vinegar, and salt. Refrigerate until ready to use.
- Make the cheese sauce: In a small saucepan, melt the butter over medium-low heat until bubbling. Whisk in the flour and cook for 1-2 minutes, until light golden brown, whisking continuously to prevent burning. Pour in the milk, whisking continuously to prevent clumping. Cook for 2-4 minutes, whisking occasionally to prevent burning, until slightly thickened and steaming. Remove the pot from the heat and whisk in the cheese and salt until melted and smooth.
- Transfer the sauce to a 2-cup liquid measuring cup and use an immersion blender to blend until completely smooth. Set aside until ready to use.
- Make the burgers: Heat a large cast-iron skillet over medium-high heat until smoking. Generously season the ground beef patties on both sides with salt and pepper. Cook the patties for 4-5 minutes on each side, depending on your desired doneness.
- Assemble the burgers: Spoon 1-2 tablespoons of the burger sauce onto a mac 'n' cheese waffle. Top with 2-4 pickle slices, ½ cup shredded lettuce, a burger patty, ¼-⅓ cup cheese sauce, 2 slices of bacon, and another mac 'n' cheese waffle. Repeat to make the remaining burgers.
- Serve immediately.
- Enjoy!
MAC 'N' CHEESE 'N' BURGERS
Recipe comes from Rachael Ray's "Just In Time" Cookbook...she says...."Two basics come together and become one classic sammie. Why didn't I think of this sooner?" Extra Tidbit from Rachel... "You'll need about 1/2 a small onion to get 3 to 4 tablespoons grated, but start with a whole onion to spare your fingertips; save the rest for another use. To save time and cleanup, grate directly into the bowl."
Provided by crazycookinmama
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of water to a boil. Salt liberally, add the pasta, and cook al dente.
- While the pasta works, heat a nonstick skillet with the EVOO over medium-high heat. Add the beef and cook until brown, breaking it up with a wooden spoon into bite-size pieces. Add the grated onion and juice, Worcestershire, and salt and pepper to the skillet and combine.
- While the meat browns, heat a saucepot over medium to medium-high heat. Add the butter and, when it melts, whisk in the flour. Cook it for a minute, then whisk in the stock and milk and season with salt and pepper. Bring the sauce to a bubble, then cook for a few minutes to thicken it up. Stir in the mustard, then add the cheese a few handfuls at a time, stirring in a figure-eight motion as it melts into the sauce. Adjust the salt and pepper.
- Drain the pasta, then return it to the hot pasta pot along with the beef and cheese sauce. Stir to combine the mac 'n' cheese 'n' burger, adjust the seasoning, and serve in shallow bowls garnished with chopped pickles and tomatoes, if you like.
Nutrition Facts : Calories 767.4, Fat 38.2, SaturatedFat 19.5, Cholesterol 119.9, Sodium 468.8, Carbohydrate 66.2, Fiber 2.7, Sugar 6.9, Protein 38
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