Mac and Cheese Bacon Burger Sliders
1/2 lb Elbow Macaroni Noodles
1/4 Cup (1 Stick) Unsalted Butter
3 Tablespoons All Purpose Flour
2 Cups Whole Milk
3 Cups Shredded Cheddar Cheese
2 Teaspoons Salt
2 Teaspoons Mustard Powder
1 Teaspoon Black Pepper
1 lb Ground Beef
12 Slices Bacon
12 Martin's Slider Potato Rolls
3 Tablespoons Mayo
1 Tablespoon Sriracha
Start by mixing the mayo with the Sriracha in a small bowl. Place in fridge until ready to build sliders.
Preheat oven to 375°F. Place bacon on a parchment paper lined baking sheet and cook in oven for 20-25 minutes or until golden brown.
Press ground beef evenly on the bottom of a 9” x 13” baking pan. Salt and pepper to taste. Bake in oven 20 minutes until cooked through.
To make the macaroni, start by cooking the noodles according to package directions – they typically take 5-7 minutes in boiling water. Set aside when ready. In a large pot over medium heat, melt butter and then add the flour. Constantly whisk until golden brown. Slowly pour in the milk while constantly whisking. Continue to stir until it comes to a boil. Reduce to a simmer and then stir occasionally until the sauce has thickened. Add the salt, pepper, and mustard powder.
Add in the cheese in 3-4 batches stirring between each batch until the cheese is fully melted. Turn off the heat and add the cooked noodles to the pot, then stir to combine everything. At this point it may be a little wet but the sauce will continue to get thicker as it sits.
Cut ground beef into 12 equal sliders.
To build the sliders, spread a layer of Sriracha mayo on the bottom bun and then place on the patty. Top with half a slice of bacon and then spoon on the macaroni. Add the top bun and you’re good to go.
Recipe adapted from https://thechefdan.com.