To our Schweid & Sons Family,

We at Schweid and Sons take enormous pride in feeding American families and communities. We've thrived because you've placed your trust in us for more than 40 years.

Despite these difficult times, we pledge that we will continue to maintain the finest quality and availability of all products carrying our name.

We feed your families and there is no greater responsibility.

Rest assured that Schweid and Sons is dedicated to supporting our food service partners. And, if you’re eager to find our products on your supermarket shelves, we’re fully committed to meeting your needs. And if your local store is out of stock, let us know and we'll get on it immediately.

As a family business, we pledge to treat each of you as we treat each other: with respect, care and best wishes for good health in the days and months ahead.

Spend this time safely with your loved ones. Do not hesitate to contact us at 201-939-4747 with any questions.

 

 

Be well,

Jamie Schweid

Prep Time

5 Min

Cook Time

25 Min

# of ingredients

Serves

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

course Main Dish

cuisine American

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ingredients
Alex Floethe's Mac N Cheesiest Burger
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Servings Prep Time
1 5
Cook Time
25
Servings Prep Time
1 5
Cook Time
25
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 “The All Natural” 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
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 “The All Natural” 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!