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Outrageous Macaroni & Cheeseburger

Felesha Bell
5 from 1 vote
Servings 8 -16


  • 2.25 lbs ground chuck
  • 1.75 lbs. ground brisket
  • 1.50 lbs. ground short ribs
  • kosher salt and pepper
  • 1 lb. macaroni cooked
  • 2 T. extra virgin olive oil
  • 4 T. butter
  • 6 T. flour
  • 3 c. whole milk
  • 2 c. chicken stock
  • 2 c. Gruyere shredded
  • 2 c. pepperjack or cheddar shredded
  • 16 slices American or pepperjack
  • jalapenos diced, garnish
  • bacon chopped, garnish
  • tomatoes diced, garnish
  • dill pickle slices garnish
  • 16-24 buns depending on double or single
  • butter for grilling
  • garlic cloves halved
  • Cheeseburger Sauce
  • 1 c. mayo
  • 1/4 c. ketchup
  • 1 T. worchestershire


  • In a medium pot, add olive oil and butter. Melt over medium to high heat, and add flour and cook it for about a minute.
  • Whisk in milk, chicken stock and bring it to a boil. Wait for the mixture to thicken and remove the pot from the heat and add in cheeses. Stir until completely melted.
  • Salt and pepper cheese sauce to taste. Add dashes of hot sauce here if desired.
  • Add in cooked macaroni and blend well.
  • To make the sauce, whisk mayo, ketchup and worchestershire in a small bowl until blended
  • Blend all meats together and form 1/3 lb. patties. Season both sides with salt and pepper.
  • Using a cast iron skillet over medium-high heat, grill patties for about 3-4 minutes on each side. DO NOT FLIP MORE THAN 2 TIMES!
  • While on the second side, top burger with about 1/2 cup of macaroni and cheese along with desired fixins (jalapeno, bacon, tomatoes) and top with cheese slice. Cover with lid to melt the cheese as the other side continues cooking.
  • While burger is cooking, grill buns in another skillet with butter until golden brown. Remove and brush with the cut side of garlic.
  • Place sauce and pickle slices on bottom bun. Top with patty and repeat if making double patty. Take top bun with more sauce and place over entire burger. Say Grace and enjoy!!
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