The Ultimate Mac-and-Cheese Burger
Let's get grilling
Make macaroni and cheese mixes according to directions. Place the mac-and-cheese in a large bowl and refrigerate for at least 15 minutes to cool completely and thicken.
Fire up a full chimney of Kingsford® Charcoal with Mesquite, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
Ingredients
Main Ingredients
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ground beef (preferably an 80/20 blend)
0.75 lb.
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shredded Colby jack cheese
0.125 cup
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thick-cut bacon (cooked)
4 slices
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Panko-crusted mac-and-cheese buns (recipe follows)
Panko-Crusted Mac-and-Cheese Buns
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elbow macaroni and cheese mix (8 oz. each)
2 boxes
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flour
2 cup
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kosher salt
1 tsp.
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eggs (beaten with 2 tbsp. milk)
4
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panko breadcrumbs
4 cup
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canola oil or peanut oil for frying
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.

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