Reader FavoriteMac and Cheese Burger
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A thick, seasoned beef patty topped with a pile of creamy mac and cheese instead of the usual lettuce and tomato. Messy, over-the-top, and exactly as good as it sounds.
By Mia HartwellUpdated August 19, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Two comfort foods in one bite
- Thick, creamy mac holds its shape on the burger
- Feeds 4 for under $14
- Looks ridiculous, tastes incredible
Mac and Cheese Burger
35 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 680kcal
- Protein
- 38g
- Carbs
- 48g
- Fat
- 36g
- Fiber
- 2g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
- 2
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
- 3
Slowly pour in the milk while whisking constantly. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- 4
Remove from heat and stir in the shredded cheddar, garlic powder, and Dijon mustard until smooth. Fold in the cooked macaroni. Season with salt and pepper. Set aside.
- 5
Divide the ground beef into 4 equal portions. Shape into patties slightly wider than the buns (they shrink during cooking). Season both sides generously with salt, pepper, and smoked paprika.
- 6
Cook the patties in a hot skillet or on a grill over medium-high heat for 4-5 minutes per side for medium doneness (160F internal for ground beef).
- 7
Toast the brioche buns cut-side down in the skillet or on the grill for about 1 minute.
- 8
Place each patty on a bottom bun. Spoon a generous mound of mac and cheese on top of the patty. Add bacon and pickles if using. Press the top bun on gently.
Pro Tips for the Best Results
- Make the mac and cheese slightly thicker than you normally would. A runny sauce slides off the burger and onto the plate.
- The mac and cheese can be made ahead and reheated with a splash of milk.
- A smash burger patty (thinner, crispier) works even better here because the mac and cheese adds so much richness.
- Wrap the bottom half of the assembled burger in parchment paper to catch drips.
Cooking from your phone or kitchen? Print this recipe or save it as a PDF to keep it handy.
How to Cook Mac and Cheese Burger
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
1. Prep your ingredients
Before you turn on the heat, get everything ready: Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Slowly pour in the milk while whisking constantly. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Having your ingredients measured and within reach (mise en place) makes the rest of the cooking smooth and stress-free.
2. Start cooking
Now the main cooking begins. Remove from heat and stir in the shredded cheddar, garlic powder, and Dijon mustard until smooth. Fold in the cooked macaroni. Season with salt and pepper. Set aside. Divide the ground beef into 4 equal portions. Shape into patties slightly wider than the buns (they shrink during cooking). Season both sides generously with salt, pepper, and smoked paprika. Cook the patties in a hot skillet or on a grill over medium-high heat for 4-5 minutes per side for medium doneness (160F internal for ground beef). Keep an eye on the heat and don't rush — this is where the flavor builds.
3. Finish & serve
To bring it all together: Toast the brioche buns cut-side down in the skillet or on the grill for about 1 minute. Place each patty on a bottom bun. Spoon a generous mound of mac and cheese on top of the patty. Add bacon and pickles if using. Press the top bun on gently. Taste and adjust the seasoning, then serve right away while it's hot and at its best.
Storage & Make-Ahead
Store patties and mac and cheese separately. Reheat the mac with a splash of milk and assemble fresh burgers when serving.
Serving Suggestions
This mac and cheese burger pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How do I keep the mac and cheese from falling off?+
Make the sauce thick and pile it on confidently. A small scoop held together by thick cheese sauce stays in place better than a thin, runny version. Pressing the top bun down gently also helps compact everything.
Can I use boxed mac and cheese?+
You can, and it works fine. Make it according to the box directions but use slightly less milk so the result is thicker. The homemade version tastes better, but the boxed version saves 10 minutes.
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