Bacon Burger Mac N Cheese Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.
• Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low until pasta is tender, 3 to 3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

Steps:

• Heat oven to 400°F. Spray 2-quart casserole with cooking spray. In Dutch oven or 3-quart saucepan, cook and drain pasta as directed on package, using minimum cook time; return to Dutch oven.
• Meanwhile, in large skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until onion is tender and beef is thoroughly cooked. Sprinkle with 1/4 teaspoon of the salt and the pepper. Remove from heat; stir in ketchup and Worcestershire sauce. Cover to keep warm.
• In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk. Gradually add milk. Heat to simmering; cook 2 minutes, stirring constantly. Remove from heat; stir in Cheddar cheese and remaining 1/4 teaspoon salt. Pour cheese sauce over pasta in Dutch oven; stir to coat.
• Spoon pasta mixture into casserole. Top with beef mixture; sprinkle with bacon. Arrange tomatoes and potato nuggets on top.
• Bake uncovered 15 minutes or until potatoes are crisp. Sprinkle with Parmesan cheese.

Steps:

• Heat a large skillet over a medium heat. When the skillet is hot, add the bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon grease from the skillet and place back on the heat.
• Add the onion, jalapenos and garlic to the skillet and stir. Add the ground chuck and season with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Stir in the tomato paste and cook for about 30 seconds.
• Add the macaroni, broth, mustard and Worcestershire sauce. Give it a big stir and bring to a simmer. Cover and cook, stirring often, until the pasta is al dente and the sauce has thickened, about 10 minutes. Stir in the Cheddar. Sprinkle over the cooked bacon, parsley and pickled jalapenos, if using. Remove from the heat and serve.

Steps:

• Place the beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside.
• Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them.
• Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
• When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls.

Steps:

• Make the mac 'n' cheese waffles: In a large bowl, combine the mac 'n' cheese, flour, garlic powder, paprika, onion powder, cayenne, salt, black pepper, eggs, and cheddar cheese. (If you are using cold mac 'n' cheese, microwave briefly to loosen up for easier mixing). Mix well to combine.
• Heat the waffle iron to medium-high heat or 375°F (190°C).
• Scoop ¾ cup of the mac 'n' cheese mixture into each of the waffle divots. Close the waffle iron and cook for 8-10 minutes, until the waffles are golden brown and crispy all over. Remove the waffles from the iron (cutting into individual waffles with kitchen shears for easier removal) and repeat with the remaining mac 'n' cheese mixture. You should have 8 waffles total.
• Meanwhile, make the burger sauce: In a medium bowl, mix together the mayonnaise, ketchup, onion, sweet relish, white vinegar, and salt. Refrigerate until ready to use.
• Make the cheese sauce: In a small saucepan, melt the butter over medium-low heat until bubbling. Whisk in the flour and cook for 1-2 minutes, until light golden brown, whisking continuously to prevent burning. Pour in the milk, whisking continuously to prevent clumping. Cook for 2-4 minutes, whisking occasionally to prevent burning, until slightly thickened and steaming. Remove the pot from the heat and whisk in the cheese and salt until melted and smooth.
• Transfer the sauce to a 2-cup liquid measuring cup and use an immersion blender to blend until completely smooth. Set aside until ready to use.
• Make the burgers: Heat a large cast-iron skillet over medium-high heat until smoking. Generously season the ground beef patties on both sides with salt and pepper. Cook the patties for 4-5 minutes on each side, depending on your desired doneness.
• Assemble the burgers: Spoon 1-2 tablespoons of the burger sauce onto a mac 'n' cheese waffle. Top with 2-4 pickle slices, ½ cup shredded lettuce, a burger patty, ¼-⅓ cup cheese sauce, 2 slices of bacon, and another mac 'n' cheese waffle. Repeat to make the remaining burgers.
• Serve immediately.
• Enjoy!