Recipe courtesy of Paul Malvone
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Total:
2 hr
(includes cooling time)
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
2 hr
(includes cooling time)
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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, stirring occasionally so it does not burn or stick, until the sauce thickens. 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 coated. Place in the refrigerator and let cool. 

Shape the beef into 4 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 doneness. 

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 burgers, and then top with 2 strips of bacon on each. Put the burgers on the buns and enjoy your very own Mac Attack! 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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