A cheeseburger covered in special sauce and filled with mac 'n' cheese is proof human ingenuity knows no bounds.
Macaroni and cheese:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 cups shredded yellow cheddar cheese
1/2 pound elbow macaroni, cooked
24 ounces ground beef
4 slices American cheese
4 burger buns
4 tablespoons ketchup
1 tablespoon mayonnaise
2 teaspoons yellow mustard
Let's get Cooking...
In a large high-sided skillet over medium heat, melt butter. Sprinkle in flour and stir until light golden blonde. Whisk in the milk and season with cayenne pepper, salt and black pepper. Bring to a simmer and cook for 5 minutes.
Add the cheese by handfuls and stir until melted. Toss in the pasta and stir until fully coated. Pour the macaroni in a greased 13x9 casserole dish. Allow to cool then refrigerate until solid, about 2 hours.
To prepare the burgers, divide the meat into eight, 3-ounce balls. Slice the macaroni into eight, 1 1/2-inch cubes. Flatten each 3-ounce ball of meat into a patty, and create a little basin in half of them. Add the macaroni into the center and encase it with the second flat meat patty. Carefully seal all the edges of the meat. Season the outside of the patties with salt and pepper.
Heat a cast-iron skillet over medium-high heat. Working in batches, add the burgers and cook for 5 minutes per side.
In a small bowl, combine special sauce ingredients. Place burgers on bottom buns and top with special sauce and top bun.