Mac and Cheese Burgers (12 of 13)

Mac & Cheese Burgers

By on 8th May 2016

Mac & cheese is as flexible as it is glorious – cooked on the stove top or baked, spiced, balled and so on you can make it anyway you want it. Following this philosophy I wanted to try something new, I’ve made fried macaroni cheese balls in the past and had the (rare) brain wave of making a patty out of the mac and frying it like a burger. My first attempt lead to a Mac and cheese burger that would have fed the 5,000 but after a bit of tweaking with the size and what I added to it, I ended up with something that works so well.

Cheddar and Gouda give a stretchy cheese burgerGrated Cheddar & Gouda Cheese

I used both a mature cheddar and gouda filling the burgers with stringy melted cheese

Cheese sauceMac and cheesePut mac and cheese in the fridge, then freezer to firm up the burgers before frying

Stove top Mac & Cheese. Then put in the fridge for an hour to cool before shaping and freezing for 30 mins

Mac and Cheese Burgers Bacon, bacon and more baconPlain, bacon, sriracha & pickled chilli

Choose your weapon! These burgers are great on their own but can be stuffed with your choice of fillings. Above: plain, bacon, sriracha and pickled chillies 

Coat in egg & breadcrumbs before frying

Coat with beaten egg and then breadcrumbs before shallow frying. Freezing the burgers for 30 minutes helps keep them in shape

Mac and Cheese Burgers

Have them like a traditional burger – above is with shredded lettuce, pickles and Sriracha mayo in a brioche bun

Or on their own more like a fishcake like below (this way you can eat more!!)

Mac and Cheese Burgers

Mac & Cheese Burgers

Mac and Cheese Burgers Recipe pic

Yields: 4-6 mac and cheese burgers

  • 500ml Milk (2 cups)
  • 300g Macaroni Pasta (4 cups)
  • 3tbsp Flour
  • 2tbsp Butter
  • Pinch of Ground Nutmeg
  • 150g Cheddar (1 1/2 cups)
  • 100g Gouda Cheese (1 cup)
  • 2 Eggs
  • 250g Breadcrumbs (2 cups)
  • 1tbsp Cayenne Pepper
  1. Make a roux by melting the butter then adding the flour and cooking for 2-3 minutes
  2. Add some of the milk and whisk into a paste and then add the rest of the milk slowly whilst stirring to stop lumps
  3. Heat on a low/medium heat until the white sauce has thickened - once thick enough, season and add a pinch of nutmeg
  4. Leave to cool for 2 minutes and then melt in the Cheddar & Gouda (if the white sauce is too hot it will get lump when you add the cheese)
  5. Cook the pasta until al dente
  6. Mix your pasta and cheese sauce, then put in a dish and leave to cool
  7. Once cooled put in your fridge for an hour
  8. Split up your mac & cheese into roughly 200g balls (here is where you add your extra ingredients!!)
  9. With slightly wet hands (to stop it from sticking), shape your mac & cheese into burgers - then add to a tray and put in the freezer for 30 minutes to an hour
  10. Heat an inch of vegetable/penut oil in a frying pan
  11. Coat the burgers in your whisked eggs and then seasoned breadcrumbs (add cayenne pepper to the breadcrumbs for an extra kick!)
  12. Once the oil is hot fry for 3-5 minutes on each side until the breadcrumbs are golden brown
  13. Serve as a burger or on it's own
  • Preparation time: 2 hours with fridge & freeze time
  • Cook time: 10 minutes
  • Total time: 2 hours 10 minutes


  • Calories: a lot
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1 Comment
  1. Reply


    9th May 2016

    This. Is. Incredible. I seriously cannot stop drooling and wishing I was holding this beautiful burger in my hand right this second. I must try this soon!


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