Mac & Cheese Burgers

Mac and Cheese Burgers Recipe pic

Yields: 4-6 mac and cheese burgers



  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