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Macaroni & Cheese Burger

Recipe from: Mere Bulles

Rock out in Nashville, Tennessee at the Mere Bulles truck for a little taste of southern hospitality that includes a macaroni and cheese burger and blue cheese chips.

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½ cup olive oil
2 cups onion, diced
1 tablespoon garlic, minced
½ pound butter
1 cup flour
4 cups chicken stock
4 cups heavy cream
1 ½ teaspoons salt
1 tablespoon sugar
1 ½ teaspoons hot sauce
¼ cup lemon juice
2 cups sour cream
2 cups grated Parmesan

Sautee onions and garlic in olive oil. Add chicken stock and heavy cream.

In a separate pan, heat butter, add flour and whisk.

Add flour mixture to chicken stock mixture and simmer 10 minutes. Add salt, sugar, hot sauce and lemon juice, and stir. Add sour cream and stir.

Divide sauce in half, keeping warm. 1 half will be used with Macaroni, the other reserved for Plating.

1 onion, sliced
2 tablespoons hot sauce
1 teaspoon garlic pepper
1 teaspoon sea salt

Mix all ingredients together and grill until tender and translucent.

2 pounds ground beef
2 teaspoons blackening seasoning

Pat out 4 burgers and sprinkle them with the blackening seasoning. Grill burgers to your preferred temperature.

2 cups béchamel (above)
¼ teaspoon cayenne
¼ teaspoon paprika
¼ teaspoon white pepper
¼ teaspoon salt
¾ teaspoon Dijon mustard
2 cups shredded mixed cheese
1 cup shredded mozzarella
¼ cup scallions
¼ cup diced tomatoes
1 cup elbow macaroni, cooked
½ cup flour
½ cup egg wash mix
½ cup panko

Combine half of the prepared béchamel sauce with cayenne, paprika, pepper, salt, and Dijon in saucepot and bring to a boil. Remove from heat. Add shredded cheese mix and mozzarella, and mix until smooth.
Add scallions and tomatoes and mix.

Add sauce to the cooked pasta and mix. Place mixture into a baking 9 x13-inch baking dish and let cool completely.

Once chilled, using a large scoop or melon-baller form the macaroni into balls. Coat in flour, then dip in egg wash and finally panko. Deep fry until coating is firm.

8 slices bacon, cooked
2 cups dill pickle chips
Spicy Grilled Onions (above)
4 Macaroni Balls (above)
1 cup Béchamel Sauce (above)
4 split top hamburger buns

Toast the hamburger buns and distribute the bacon, dill pickle chips and spicy grilled onions evenly between them, on the bottom half of each bun. Next, place a patty, followed by a macaroni ball on each. Finish with a ladle of the reserved béchamel sauce on top, before putting the top half of the bun on and squishing it down slightly.

Yield: 4 servings