Mac and Cheese Burger with Cheddar Sauce

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 over-the-top burgers
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Quick Ingredients

Mac and cheese: 4 ounces elbow macaroni, 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 3/4 cup whole milk, 3/4 cup shredded sharp cheddar, 1/4 cup shredded Monterey Jack, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/8 teaspoon garlic powder
Crispy breadcrumbs: 1/2 cup panko breadcrumbs, 1 tablespoon unsalted butter, 1/4 teaspoon smoked paprika, 1/8 teaspoon kosher salt
Cheddar sauce: 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 3/4 cup whole milk, 1 cup shredded sharp cheddar, 1 teaspoon Dijon mustard, 1/8 teaspoon garlic powder, 1/8 teaspoon kosher salt
Burgers: 1 1/3 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 4 brioche burger buns, 2 tablespoons softened butter, 1 cup shredded iceberg lettuce, 12 dill pickle chips

Do This

1. Cook the macaroni for 6 minutes in salted boiling water, then drain.
2. Make a quick cheese sauce with butter, flour, milk, cheddar, Monterey Jack, and seasonings; fold in the macaroni and let it thicken for 10 minutes.
3. Toast panko in butter with smoked paprika and salt for 3 to 4 minutes until golden and crisp.
4. Make the cheddar sauce with butter, flour, milk, cheddar, Dijon, and seasonings; keep warm and pourable.
5. Shape 4 beef patties, season, and cook on a 375°F griddle or hot skillet for 4 minutes per side, until 160°F inside.
6. Butter and toast the buns for 1 to 2 minutes, then stack lettuce, pickles, beef, macaroni and cheese, cheddar sauce, breadcrumbs, and the top bun.

Why You’ll Love This Recipe

Comfort food on comfort food: A juicy beef burger meets creamy macaroni and cheese, melty cheddar sauce, and buttery crunch.
Big restaurant-style payoff at home: It looks dramatic, but each component is simple and familiar.
Great texture in every bite: Soft bun, juicy patty, creamy pasta, crispy panko, and tangy pickles keep the burger balanced.
Make-ahead friendly: The mac and cheese, cheddar sauce, and breadcrumbs can all be prepped before burger time.

Grocery List

Produce: Shredded iceberg lettuce, dill pickle chips
Dairy: Unsalted butter, whole milk, sharp cheddar cheese, Monterey Jack cheese
Pantry: Elbow macaroni, all-purpose flour, panko breadcrumbs, smoked paprika, Dijon mustard, kosher salt, black pepper, garlic powder
Meat: 80/20 ground beef
Bakery: Brioche burger buns

Full Ingredients

For the Creamy Macaroni and Cheese

4 ounces elbow macaroni, about 1 cup dry
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup whole milk, warmed for 30 seconds in the microwave or in a small pan
3/4 cup shredded sharp cheddar cheese, about 3 ounces
1/4 cup shredded Monterey Jack cheese, about 1 ounce
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

For the Crispy Breadcrumbs

1/2 cup panko breadcrumbs
1 tablespoon unsalted butter
1/4 teaspoon smoked paprika
1/8 teaspoon kosher salt

For the Cheddar Sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup whole milk, warmed for 30 seconds in the microwave or in a small pan
1 cup shredded sharp cheddar cheese, about 4 ounces
1 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt, plus more to taste
1 to 2 tablespoons additional whole milk, only if needed to loosen the sauce

For the Beef Burgers

1 1/3 pounds 80/20 ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 brioche burger buns, split
2 tablespoons unsalted butter, softened, for the buns
1 cup shredded iceberg lettuce
12 dill pickle chips

For Serving

Extra cheddar sauce, for spooning over the burgers
Extra crispy breadcrumbs, for sprinkling
Napkins, because this burger is proudly messy

Mac and Cheese Burger with Cheddar Sauce – Closeup

Step-by-Step Instructions

Step 1: Cook the macaroni

Bring a medium saucepan of water to a rolling boil over high heat. Add 1 teaspoon kosher salt to the water, then add the elbow macaroni. Cook for 6 minutes, stirring once or twice, until the pasta is just al dente. The pasta should still have a little firmness because it will be folded into warm cheese sauce.

Drain the macaroni well and set it aside. Do not rinse it; the light starch on the pasta helps the cheese sauce cling to every curve.

Step 2: Make the creamy mac and cheese

Set the same saucepan over medium heat. Add 1 tablespoon butter and let it melt completely. Sprinkle in 1 tablespoon flour and whisk constantly for 1 minute, until the mixture looks smooth and lightly foamy. This cooks out the raw flour taste and gives the sauce body.

Slowly whisk in 3/4 cup warm whole milk, adding it in a thin stream to prevent lumps. Cook for 2 to 3 minutes, whisking often, until the sauce thickens enough to lightly coat the back of a spoon. Reduce the heat to low, then stir in the shredded sharp cheddar, Monterey Jack, salt, black pepper, and garlic powder until smooth and creamy.

Fold in the drained macaroni. Cook for 1 minute more, then remove from the heat. Let the macaroni and cheese stand for 10 minutes while you make the other components. This resting time is important because it thickens the mac and cheese enough to sit proudly on top of the burger instead of sliding off.

Step 3: Toast the crispy breadcrumbs

Place a small skillet over medium heat and add 1 tablespoon butter. Once melted, add the panko breadcrumbs, smoked paprika, and kosher salt. Stir constantly for 3 to 4 minutes, until the panko is deeply golden, crisp, and fragrant.

Transfer the breadcrumbs to a plate or shallow bowl right away so they do not continue browning in the hot pan. Set aside for assembly.

Step 4: Make the cheddar sauce

In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook for 1 minute, stirring constantly. Slowly whisk in 3/4 cup warm whole milk. Cook for 2 to 3 minutes, until the mixture is smooth and slightly thickened.

Turn the heat to low and add the shredded sharp cheddar, Dijon mustard, garlic powder, and kosher salt. Stir gently until the cheese is completely melted and the sauce is glossy. Keep the sauce warm over the lowest heat, stirring occasionally. If it thickens too much before serving, whisk in 1 tablespoon additional milk at a time until it becomes spoonable and pourable again.

Step 5: Shape and season the burger patties

Divide the ground beef into 4 equal portions, about 5 1/3 ounces each. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Try not to overwork the meat; a looser patty stays juicier.

Press a shallow dimple into the center of each patty with your thumb. This helps the burgers cook evenly and prevents them from puffing up too much in the middle. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Season both sides of the patties evenly right before cooking.

Step 6: Cook the beef patties

Heat a cast-iron skillet, griddle, or grill pan to 375°F, or set it over medium-high heat for about 3 minutes until very hot. Add the patties and cook for 4 minutes on the first side without pressing down on them. Flip and cook for 3 to 4 minutes more, until the internal temperature reaches 160°F on an instant-read thermometer.

Transfer the patties to a plate and let them rest for 3 minutes. Resting helps the juices settle, which is especially helpful for a stacked burger with a lot of toppings.

Step 7: Toast the buns

Spread the cut sides of the brioche buns with 2 tablespoons softened butter total. Place them cut-side down on the hot skillet or griddle. Toast for 1 to 2 minutes, until the buns are golden brown around the edges and lightly crisp in the center.

Toasted buns add flavor and help hold up to the creamy macaroni and cheddar sauce, so do not skip this step.

Step 8: Stack the mac and cheese burgers

Place the bottom buns on plates or a serving board. Add 1/4 cup shredded iceberg lettuce to each bottom bun, followed by 3 pickle chips. Set a hot beef patty on top of each.

Spoon about 1/3 cup thickened macaroni and cheese onto each patty, gently mounding it in the center. Drizzle each burger with 2 to 3 tablespoons warm cheddar sauce, letting a little run down the sides. Sprinkle each with about 2 tablespoons crispy breadcrumbs. Add the top buns and serve immediately while the patties are juicy, the mac and cheese is creamy, and the breadcrumbs are crisp.

Pro Tips

Shred the cheese yourself: Pre-shredded cheese often contains anti-caking starches that can make sauces less smooth. Freshly shredded cheddar melts best.
Let the mac and cheese rest: A 10-minute rest makes it thick enough for stacking. If it is too loose, wait a few more minutes before assembling.
Toast the buns well: The golden surface adds flavor and creates a barrier against the cheddar sauce.
Use a thermometer for the beef: Ground beef should reach 160°F for food safety and reliable doneness.
Build right before serving: This burger is at its best when the bun is warm, the sauce is glossy, and the breadcrumbs are still crunchy.

Variations

Bacon Mac Burger: Add 2 slices of crisp bacon to each burger between the beef patty and the macaroni and cheese.
Jalapeño Cheddar Mac Burger: Stir 2 tablespoons finely diced pickled jalapeños into the macaroni and cheese, and add a few extra slices on top.
BBQ Comfort Burger: Brush each patty with 1 tablespoon barbecue sauce during the last minute of cooking, then finish with the mac, cheddar sauce, and breadcrumbs.

Storage & Make-Ahead

For the best texture, store the components separately and assemble the burgers fresh. The macaroni and cheese can be made up to 2 days ahead and refrigerated in an airtight container. Reheat it gently in a saucepan over low heat with 1 to 2 tablespoons milk, stirring until creamy and thick. The cheddar sauce can be refrigerated for up to 3 days; reheat over low heat and whisk in milk, 1 tablespoon at a time, until smooth. The crispy breadcrumbs can be made 2 days ahead and kept in an airtight container at room temperature. Cooked burger patties can be refrigerated for up to 3 days, but they are juiciest when cooked just before serving. Do not store fully assembled burgers, as the buns will soften and the breadcrumbs will lose their crunch.

Nutrition (per serving)