Mac Cheese Bacon Burger Rolls

Name: Mac & Cheese Bacon Burger Rolls
Total Time: 1 hour 25 minutes (Prep: 35 mins, Cook: 50 mins)
Servings: 6 rolls (can be sliced for 12 servings)
Difficulty: Intermediate
Dietary Tags: Comfort Food, Game Day, Crowd-Pleaser

Introduction

Prepare for the ultimate flavor fusion with Mac & Cheese Bacon Burger Rolls—a handheld masterpiece that combines three iconic comfort foods into one show-stopping dish. Imagine the nostalgic creaminess of classic macaroni and cheese, wrapped in a savory blanket of juicy, bacon-infused burger meat, all baked into a golden, portable loaf. Inspired by the viral “TikTok burger loaf” trend, this recipe elevates the concept with a from-scratch, extra-cheesy macaroni filling and a technique that guarantees a juicy, flavorful meat roll in every slice. Perfect for game day, a fun family dinner, or an impressive party centerpiece, these rolls deliver an unforgettable, interactive eating experience. They’re messy, indulgent, and utterly irresistible—a true celebration of guilty-pleasure flavors in every single bite.

Equipment Needed

• Large pot for pasta

• Large skillet

• 9×5 inch loaf pan

• Parchment paper

• Large mixing bowls (2)

• Box grater

• Whisk

• Measuring cups and spoons

• Instant-read thermometer

Ingredients

For the Ultimate Mac & Cheese Filling:

• 1 ½ cups (6 oz) dry elbow macaroni

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 ½ cups whole milk, warmed

• 1 teaspoon Dijon mustard

• ¼ teaspoon garlic powder

• ¼ teaspoon smoked paprika

• ⅛ teaspoon ground nutmeg

• 2 cups (8 oz) freshly grated sharp cheddar cheese

• ½ cup (2 oz) freshly grated Gruyère or Monterey Jack cheese

• Salt and white pepper to taste

For the Bacon Burger “Dough”:

• 1.5 lbs (680g) ground beef (85/15 lean-to-fat ratio ideal)

• 6 slices thick-cut bacon, finely chopped

• ½ cup finely diced yellow onion

• 2 cloves garlic, minced

• 1 large egg

• ⅓ cup Panko breadcrumbs

• 1 tablespoon Worcestershire sauce

• 2 teaspoons smoked paprika

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

For Assembly & Glaze:

• All-purpose flour, for dusting

• 1 large egg, beaten (for egg wash)

• 2 tablespoons ketchup

• 1 tablespoon yellow mustard

• 1 tablespoon brown sugar

For Serving:

• Extra ketchup, mustard, or burger sauce

• Dill pickle chips

• Crispy fried onions (optional)

Instructions

Phase 1: Create the Mac & Cheese Filling

Time: 20 minutes | Intensity: Medium

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.

2. Make the Cheese Sauce: While the pasta cooks, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a blonde roux. Gradually whisk in the warm milk until smooth. Continue to cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.

3. Season and Cheese: Remove from heat. Whisk in the Dijon mustard, garlic powder, smoked paprika, and nutmeg. Gradually whisk in the grated cheddar and Gruyère cheeses until completely melted and smooth. Season with salt and white pepper.

4. Combine: Fold the cooked, drained macaroni into the cheese sauce until evenly coated. Spread the mac and cheese onto a plate or baking sheet and let it cool completely to room temperature. This step is crucial—a hot filling will make the meat difficult to handle.

Phase 2: Prepare the Bacon Burger Mixture

Time: 15 minutes | Intensity: Medium

1. Cook Bacon & Aromatics: In a large skillet over medium heat, cook the finely chopped bacon until crispy. Remove bacon with a slotted spoon, leaving about 1 tablespoon of fat in the pan. Add the diced onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 more minute. Let this mixture cool slightly.

2. Mix the “Dough”: In a large mixing bowl, combine the ground beef, cooked bacon, onion-garlic mixture, egg, Panko breadcrumbs, Worcestershire sauce, smoked paprika, salt, and pepper. Use your hands to mix until just combined. Avoid overmixing.

Phase 3: Assemble the Rolls

Time: 15 minutes | Intensity: Medium (requires gentle handling)

1. Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lightly dust the parchment with flour.

2. Form the Meat Rectangle: Divide the burger mixture into two equal portions. Place one portion on the floured parchment. Using wet or oiled hands, press and shape the meat into a flat rectangle, roughly 10×8 inches and ¼-inch thick.

3. Add the Filling: Arrange half of the cooled mac and cheese in a log shape down the center of the meat rectangle, leaving a 1-inch border on the long sides.

4. Roll It Up: Using the parchment paper to help you, carefully lift one long edge of the meat over the filling and roll it forward, enclosing the mac and cheese completely. Gently press the seam and ends to seal. Carefully transfer the roll, seam-side down, to one side of your loaf pan. Repeat the process with the second portion of meat and filling to create a second roll, placing it next to the first in the loaf pan.

5. Glaze: In a small bowl, mix the ketchup, mustard, and brown sugar. Brush this glaze evenly over the tops of both rolls.

Phase 4: Bake to Perfection

Time: 45-50 minutes | Intensity: Low (Oven does the work)

1. Bake: Place the loaf pan on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the internal temperature of the meat reaches 160°F (71°C) and the tops are deeply browned and caramelized.

2. Rest: Remove from the oven and let the rolls rest in the pan for at least 10 minutes. This allows the juices to redistribute and makes slicing much cleaner.

Phase 5: Serve and Enjoy

Time: 5 minutes | Intensity: Low

Carefully transfer the rolls to a cutting board. Slice each roll into 1-inch thick rounds. Serve immediately while warm, with extra burger sauce, pickle chips, and a sprinkle of crispy onions on the side.

Recipe Notes

• The Cool Down: Ensuring the mac and cheese filling is completely cool before assembling is non-negotiable. A warm filling will steam the meat from the inside, causing it to contract and potentially crack open during baking. You can speed this up by spreading it in a thin layer in the fridge for 20 minutes.

• Meat Handling: Use a light touch when mixing and shaping the burger “dough.” Overworking the meat will make the final rolls dense and tough.

• Cheese Choice: For the best melt and flavor, always grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.

• Make-Ahead: You can assemble the rolls up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Bake directly from the fridge, adding 5-10 minutes to the cooking time.

• Sauce on the Side: For parties, consider serving with small bowls of “burger bar” sauces: special sauce (mix of mayo, ketchup, relish), barbecue sauce, and spicy mayo.

Nutrition Information (Per Serving, based on 1 roll – 1/6 of recipe)

Nutritional values are approximate and can vary based on specific brands of ingredients, exact meat fat content, and cheese used. This is a rich, indulgent dish best enjoyed in moderation as part of a special occasion.