1 ½ lb ground beef (680 g), formed into hamburger patties
salt, to taste
pepper, to taste
red onion, sliced, to serve
tomato, sliced, to serve
How to Make It
Prepare macaroni according to package directions. Drain the macaroni in a colander and return to the pot.
Add butter, cheddar cheese, Parmesan cheese, American cheese, milk, salt, mustard powder, cayenne to the pot. Turn heat up to medium-low and stir until cheeses are melted and all ingredients are well combined.
Remove the pot from the heat and pour onto a parchment paper-lined sheet tray. Spread evenly with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes.
Once cooled, use a ring mold or rounded container roughly 4-inches (10 cm) in diameter to cut out 6-8 “buns.”
Place flour, eggs, and bread crumbs in three separate bowls.
Dip each macaroni bun in flour, then egg, and finally bread crumbs, coating evenly.
Preheat vegetable oil to 350°F (175°C).
Place the macaroni buns gently in oil and fry 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towel-lined plate.
Season hamburger patties liberally with salt and pepper. In a cast-iron skillet over high heat, sear patties to desired doneness, flipping halfway through.
Place burger between two mac and cheese buns and top with sliced onions and tomatoes.