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1
Boil the pasta until cooked, 10 to 12 minutes.
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2
Drain out the water and place the pasta back into the pot.
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3
Take the sliced cheeses and cube them.
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4
In a separate saucepan, fry the onions in the butter until translucent and soft.
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5
Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown.
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6
Add in the milk and let simmer until the sauce thickens, stirring occasionally so it does not burn or stick.
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7
When the sauce starts to thicken, add in the American, Cheddar, Romano and 4 ounces of the Cheddar Jack.
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8
Stir until the cheeses melt and make a thick cheese sauce.
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9
Stir in the salt and black pepper, and pour the sauce over the pasta.
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10
Add the hot sauce, and mix thoroughly until the pasta is completely mixed with the sauce.
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11
Place in the refrigerator and let cool.
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12
Take the ground beef and make 4 ounce patties.
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13
(Sprinkle with salt and pepper if you wish).
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14
In a fry pan or skillet over medium-high heat, cook the burgers to your desired temperature.
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15
In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan.
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16
(Like little mac and cheese pancakes).
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17
Warm them up and cover them with the remaining Cheddar Jack.
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18
The cheese should melt and become crispy on the bottom.
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19
Using a spatula, place the mac and cheese discs on top of the burger, and then top with 2 strips of bacon on each.
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20
Put the burger on the bun and enjoy your very own Mac Attack!
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21
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
