burger topped with mac and cheese and French fries on the side

Alex Floethe’s Mac N Cheesiest Burger

Prep Time

5

Cook Time

25

Servings

1

Serves

1

  • 2 Schweid & Sons The Signature Blend Burgers

  • 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 (to taste)

  • pepper (to taste)

  • 1. Bring 6 cups of water to a boil and add macaroni elbows.

  • 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. Remove macaroni elbows from water after 7-9 minutes for al dente (check the package for specific cooking instructions).

  • 4. Combine macaroni elbows and cheese sauce in a bowl and set aside. Keep covered to preserve heat.

  • 5. Place bacon on griddle and fry until just before crisp. Remove from griddle and set aside.

  • 6. Salt and pepper both Schweid & Sons Burgers and toss onto grill (skillet or flat top griddle works best).

  • 7. Grill Burgers to order (recommended: medium rare).

  • 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. Remove Burgers and Martin’s Sandwich Potato Roll from grill and get ready to expect a messy plate.

  • 10. Place Burgers on bottom half of bun, add bacon, and smother in desired amount of mac and cheese. Enjoy!

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