Prepare the Roasted Garlic Aioli: Preheat an oven to 425 degrees F. Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes.
Remove from oven and allow to cool. Squeeze the roasted garlic cloves from the skins (should have about 1/4 cup). In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and salt and pepper to taste. Pulse until well combined. Refrigerate until ready to use.
Prepare Campfire Mac & Cheese: In a large pot of boiling salted water, cook pasta according to package directions, just until al dente. Drain. (Note: If cooking noodles in advance, rinse with cold water then store in plastic bag or container and refrigerate until ready to make Campfire Mac and Cheese.)
In a large disposable aluminum pan, combine cooked pasta, evaporated milk, melted butter, ground mustard, cayenne, and black pepper. Add cheddar cheese and stir to combine. Cover with foil and cook over a campfire until cheese is melted, about 15 minutes.
Stir Mac & Cheese, then top with crushed butter crackers and grated Parmesan.
Prepare Burgers: On a preheated grill grate or grill pan over hot coals, cook seasoned burger patties until desired level of doneness. (Note: Cooking time will depend on heat level).
Tip: You can also use a pie iron or specialty grilling basket to ensure more precise and even cooking.
Flip burgers halfway through cooking. Top with cheese during last 1-2 minutes and continue cooking (covered if possible) until cheese has melted.
Assemble Burgers: Spread Roasted Garlic Aioli on both halves of the Big Marty’s Rolls. Place lettuce and tomato onto the bottom bun, followed by the cheeseburger patty. Top patty with onions, pickles, and a heaping scoop of Campfire Mac & Cheese. Finish off with top bun. Serve and enjoy!