Mac And Cheese Stuffed Burgers Food
MAC-AND-CHEESE STUFFED BURGERS
Steps:
- Prepare Dinner as directed on package; cool completely.
- Heat oven to 400ºF. Press meat onto bottoms and up sides of 6 giant muffin pan cups sprayed with cooking spray, extending meat mixture 1 inch over top edge of each cup.
- Mix 1/2 cup prepared Dinner with shredded cheddar and 2 Tbsp. ketchup until blended; spoon evenly into meat cups. Refrigerate remaining Dinner for another use.
- Fold top edges of meat cups over Dinner mixture in cups, completely covering Dinner mixture. Press edges of meat mixture together to seal.
- Bake 25 to 30 min. or until meat shells are done (160ºF), adding buns, cut sides up, to oven to toast for the last 5 min.
- Place lettuce and tomatoes on bottom halves of buns; top with burgers, pickles, mustard and remaining ketchup. Cover with top halves of buns.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
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- Make the Mac and Cheese: Dice the onion very small. Mince the garlic. Grate the cheeses. Bring a pot of salted water to a boil and cook your pasta until al dente according to package directions. Meanwhile, cook the onion in the butter for about 5 minutes. Toss in the garlic. Next, add the flour and whisk well to combine. Cook for about 3 minutes, stirring the whole time, until the flour turns a slightly toasted hue. Add the milk and whisk well to eliminate any lumps. Bring to a simmer and remove from the heat. Add the pasta, then mix in the cheese. Stir until all the cheese melts, which should happen naturally, but you can put it back on to low heat if necessary. Taste and add salt if necessary, as all cheeses have different salt contents. Pour the pasta into a 9 x 13-inch (23 x 33 cm) pan lined with parchment paper and smooth out into a thin layer. Refrigerate until hardened, about 2 hours.
- Cut your sheet of mac and cheese into rounds about 3¼ inches (8.3 cm) in diameter to facilitate burgers that will be 4 to 4½ inches (10 to 11.4 cm) round. A cookie cutter will help with this task if you have one that is the right size. You should be able to get 10 or 11 mac and cheese patties out of this if you cut it right.
- Roll your beef out thin (about ½ inch [1.3 cm]) and lightly season with salt and pepper. Place a mac and cheese round onto the beef and wrap the pasta in the meat. Tightly seal and press out any air.
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