Bring 6 cups of water to a boil and add macaroni elbows.
In a separate sauce pan bring heavy cream to a simmer on low heat and add white American cheese and Velveeta. Stir to desired thickness, then remove from heat.
Remove macaroni elbows from water after 7-9 minutes for al dente (check the package for specific cooking instructions).
Combine macaroni elbows and cheese sauce in a bowl and set aside. Keep covered to preserve heat.
Place bacon on griddle and fry until just before crisp. Remove from griddle and set aside.
Salt and pepper both Schweid & Sons “The All Natural” burgers and toss onto grill (skillet or flat top griddle works best).
Grill burger to order (recommended: medium rare).
Just before the burgers are done, toss butter onto griddle and place Martin’s Sandwich Potato Roll, open-faced down onto butter to grill.
Remove burgers and Martin’s Sandwich Potato Roll from grill and get ready to expect a messy plate.
Place burgers on bottom half of bun, add bacon, and smother in desired amount of mac and cheese. Enjoy!
Recipe courtesy of S’macks Burgers & Shakes.