Mac Attack

Total Time:
1 hr
40 min
20 min

4 servings

  • 1 pound elbow pasta
  • 4 ounces sliced American cheese
  • 4 ounces sliced Cheddar
  • 1/2 cup chopped onions
  • 1/2 stick butter
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 6 ounces grated Romano
  • 1 pound shredded Cheddar Jack
  • 1 tablespoon salt
  • 1 1/2 tablespoons ground black pepper
  • 4 ounces hot sauce
  • 2 pounds ground beef (80/20)
  • 8 strips bacon, cooked until crisp
  • 4 hamburger buns, large enough for a half-pound burger

Boil the pasta until cooked, 10 to 12 minutes. Drain out the water and place the pasta back into the pot. Take the sliced cheeses and cube them.

In a separate saucepan, fry the onions in the butter until translucent and soft. Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown. Add in the milk and let simmer until the sauce thickens, stirring occasionally so it does not burn or stick. When the sauce starts to thicken, add in the American, Cheddar, Romano and 4 ounces of the Cheddar Jack. Stir until the cheeses melt and make a thick cheese sauce. Stir in the salt and black pepper, and pour the sauce over the pasta. Add the hot sauce, and mix thoroughly until the pasta is completely mixed with the sauce. Place in the refrigerator and let cool.

Take the ground beef and make 4 ounce patties. (Sprinkle with salt and pepper if you wish). In a fry pan or skillet over medium-high heat, cook the burgers to your desired temperature.

In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan. (Like little mac and cheese pancakes). Warm them up and cover them with the remaining Cheddar Jack. The cheese should melt and become crispy on the bottom. Using a spatula, place the mac and cheese discs on top of the burger, and then top with 2 strips of bacon on each. Put the burger on the bun and enjoy your very own Mac Attack!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.8 6
IT WAS SO GOOD! we got lazy and made it a second time but used a frozen burger and Velveeta mac n cheese. not as good but a good fast option! item not reviewed by moderator and published
Good mac & cheese but need to put WAY LESS pepper in - 1 teaspoon should be plenty. I found that 1.5 tbsp of pepper drowned out the majority of the flavor of the cheese. I'd even say that 1 tbsp of salt is too much, but I couldn't taste it due to the overwhelming pepper flavor. item not reviewed by moderator and published
Awesome! Saw it on the show and had to try it. This is the best Mac and cheese ever. On a good burger with bacon it is outrageous. The only change I made was to cut hot sauce in half for a picky kid palette and reduce pepper to 1 tbsp. people have always raved about my Mac and cheese and always ask me to make it. This blows mine away. Thanks for sharing this recipe! item not reviewed by moderator and published
Excellent! I have been searching for an amazing mac and cheese recipe and this is it! The only thing I would change is you do not need a full tablespoon of salt! I love salt and my family usually says I tend to make things on the salty side but this is way to much even for me. I only put about 1/4 tablespoon of salt and this was enough. just keep tasting until its enough for you. item not reviewed by moderator and published
Loved it! my husband and I made this the other night for supper and it was AMAZING! sent it to some of our friends to try! The mac and cheese on its own was delicious but on the burger with bacon and bakery buns was wonderful item not reviewed by moderator and published
I didn't make the burger part. I just wanted a yummy mac n cheese! And boy was it! I baked the mac in a pan for 15 minutes and it was DELICIOUS! item not reviewed by moderator and published

Not what you're looking for? Try:

Cheeseburger Mac Attack