Is the mac 'n' cheese burger taking food mash-ups too far?

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Two American classics, fused together in one glorious carb fest...

Mac 'n' cheese burger

© Rokit Burger Bar

The general rule when it comes to food mash-ups is more carbs, more cheese, more fun.

Taking two of our favourite American staples - burgers and mac 'n' cheese - and mixing them together in one glorious fat fest, this may be the only thing you'll want to eat for the rest of your life.

Mac 'n' cheese burger

Makes 3


  • For the burgers:
  • 1 cup all-purpose flour
  • 1 cup coarse panko bread crumbs
  • ½ tsp. salt, divided
  • ½ tsp. black pepper, divided
  • 2 eggs, beaten
  • ½ cup vegetable oil
  • 3 burger patties, plus desired toppings
  • Mac 'n' cheese:
  • 4 cups heavy whipping cream
  • 4 sheets gelatin
  • ⅔ cups Parmesan, grated
  • 1 cup cheddar jack cheese, shredded
  • 1 tbsp. Gorgonzola, crumbled
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 8 cups cooked cavatappi pasta
  • ¾ cup cheddar, cut into ¼ inch cubes


Make the mac 'n' cheese first. In a large sauce pan over low heat, heat and simmer the cream until reduced about a third. The cream should lightly coat the back of a spoon.

Whisk in gelatin sheets until dissolved. Whisk in Parmesan, cheddar jack, Gorgonzola, salt and pepper. Remove from heat.

Place the pasta in a large mixing bowl and pour the cheese sauce over the pasta. Mix until well combined. Cool pasta to room temperature and then fold in the cheddar cubes.

Next, line a 13×9 baking sheet with parchment paper and lightly the coat paper and sides of pan with cooking spray.

Pour the prepared mac ‘n’ cheese onto the baking sheet and spread out evenly; cover with another piece of parchment paper.

Place a second baking sheet on top and place few soup cans on top to press and weigh it down. Place the tray in fridge until fully chilled and set, at least 3 hours.

Whisk the eggs in a bowl. Mix the flour, ¼ tsp. salt and ¼ tsp. pepper in another bowl; and the bread crumbs, ¼ tsp. salt and ¼ tsp. pepper in a third bowl.

Remove the mac ‘n’ cheese from the fridge. Using a 3.25″ round biscuit cutter, cut out 6 discs. With your hands, dip each disc in the flour, eggs and breadcrumbs, and place on the baking sheet.

In a large skillet, heat olive oil over medium-high heat. When the oil is hot, fry the discs in batches, turning gently, until golden, about 2 minutes per side. Remove and drain on paper towels.

Add a cooked burger patty and desired toppings and serve immediately.

Recipe extract from



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