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Alex Floethe's Mac N Cheesiest Burger

Votes: 1 Rating: 5 You: Rate this recipe!

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• CourseBurgers
• CuisineAmerican
• Keywordburger

Servings	Prep Time
1	5

Cook Time

25

Servings Prep Time 1 5

Cook Time 25

Alex Floethe's Mac N Cheesiest Burger Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe CourseBurgers CuisineAmerican Keywordburger Servings Prep Time 1 5 Cook Time 25 Servings Prep Time 1 5 Cook Time 25

Ingredients

• 2 Schweid & Sons 5.3oz Burger patties
• 4 strips Double Smoked Bacon
• 4 oz Macaroni Elbows
• 4 oz Cheese Sauce (White American, Heavy Cream, & Velveeta)
• 6 cups water
• 1 Martin's Sandwich Potato Roll
• 1 tsp Butter
• Salt and pepper (to taste)

Servings:

Units:MetricUS Imperial

Instructions

1. 1. Bring 6 cups of water to a boil and add macaroni elbows.
2. 2. In a separate sauce pan bring heavy cream to a simmer on low heat and add white American cheese and Velveeta. Stir to desired thickness, then remove from heat.
3. 3. Remove macaroni elbows from water after 7-9 minutes for al dente (check the package for specific cooking instructions).
4. 4. Combine macaroni elbows and cheese sauce in a bowl and set aside. Keep covered to preserve heat.
5. 5. Place bacon on griddle and fry until just before crisp. Remove from griddle and set aside.
6. 6. Salt and pepper both Schweid & Sons Burgers and toss onto grill (skillet or flat top griddle works best).
7. 7. Grill Burgers to order (recommended: medium rare).
8. 8. Just before the Burgers are done, toss butter onto griddle and place Martin’s Sandwich Potato Roll, open-faced down onto butter to grill.
9. 9. Remove Burgers and Martin’s Sandwich Potato Roll from grill and get ready to expect a messy plate.
10. 10. Place Burgers on bottom half of bun, add bacon, and smother in desired amount of mac and cheese. Enjoy!

Share this Recipe

1. 1. Bring 6 cups of water to a boil and add macaroni elbows.
2. 2. In a separate sauce pan bring heavy cream to a simmer on low heat and add white American cheese and Velveeta. Stir to desired thickness, then remove from heat.
3. 3. Remove macaroni elbows from water after 7-9 minutes for al dente (check the package for specific cooking instructions).
4. 4. Combine macaroni elbows and cheese sauce in a bowl and set aside. Keep covered to preserve heat.
5. 5. Place bacon on griddle and fry until just before crisp. Remove from griddle and set aside.
6. 6. Salt and pepper both Schweid & Sons Burgers and toss onto grill (skillet or flat top griddle works best).
7. 7. Grill Burgers to order (recommended: medium rare).
8. 8. Just before the Burgers are done, toss butter onto griddle and place Martin’s Sandwich Potato Roll, open-faced down onto butter to grill.
9. 9. Remove Burgers and Martin’s Sandwich Potato Roll from grill and get ready to expect a messy plate.
10. 10. Place Burgers on bottom half of bun, add bacon, and smother in desired amount of mac and cheese. Enjoy!