Open Face Macaroni Cheeseburgers

Yield: 12 servings


  • 1 lb macaroni
  • 4 tbsp butter
  • 8 oz. shredded cheddar
  • 8 oz. shredded parmesan
  • 8 oz. Velveeta cheese, 
  • 12 oz. milk
  • Spices
    • 1 tbsp salt
    • 1 tbsp mustard powder
    • 1/2 tsp vayenne pepper
    • 1 tsp garlic powder
  • 1 1/2 cups flour
  • 4 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Oil, for frying
  • 4 lbs. ground beef
  • Salt & pepper, to taste
  • 12 slices cheddar cheese
  • Red onion, sliced
  • Tomato, sliced


  1. Cook the macaroni al dente according to package directions.  Drain.
  2. In a pot, combine the cooked macaroni with the butter, cheddar, parmesan, Velveeta, milk, and spices.  Cook over medium-low heat while stirring until the cheeses melt and everything is mixed together.  Remove from the heat.
  3. Line three baking sheets with parchment paper.  Spread the cooked macaroni onto the baking sheets.  Try to get a consistent thickness of about 1/3 inch.
  4. Cover with plastic wrap and transfer to a refrigerator until firm, about 1 hour.
  5. Using a round biscuit or cookie cutter (4 inches) to cut 12 circles of macaroni.
  6. Prep for frying by placing the flour, eggs, and breadcrumbs into three separate, shallow containers.  Heat the oil to 350°F in a cast iron skillet or other pan you'll be using for frying.
  7. Drip each "bun" in flour, then egg, then bread crumbs.  Fry in the oil for 3-4 minutes, flipping once, until golden brown.  Set on a paper towel to drain off excess oil.
    • Doing fry more than two at a time (unless you have a big fryer).  Too much at once will cause the oil temperature to drop and the breading to become soggy.
  8. For the beef into 12 burger patties, about 1/3 lb. each.  Season with salt & pepper, and grill as you would any other burger.  Top with slice of cheese near the end and let it melt.
  9. Serve as an open-face sandwich: Bun, burger patty, vegetables.

Adapted from Tasty.