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Cheddar Mac and Cheese Burger with BBQ Brisket

Servings: 1


1 Wisconsin mac & cheese “burger” patty (5 ounces) (recipe below)
1 corn bread square, toasted
1/2 ounce BBQ sauce
1/4 cup wet or dry slaw
1 slice (1 ounce) Wisconsin smoked cheddar or gouda cheese
2 ounces prepared brisket, shredded
For Mac & Cheese Burgers:
1 cup (8 ounces) butter
1/4 cup all-purpose flour
2 tablespoons dry mustard
1 quart whole milk
2 1/2 pounds (about 10 cups) Wisconsin cheddar cheese, shredded
Salt and white pepper to taste
2 pounds macaroni, cooked al dente
For Fried Burgers:
Egg batter, flour, and seasoned Panko crumbs

Cooking Directions:

For mac & cheese burgers:

In large sauce pan, melt butter over medium heat. Stir in flour and dry mustard to create roux and cook briefly. Slowly add milk while stirring constantly. Add cheese in four additions, stirring after each; cook sauce over low heat until cheese is melted and sauce is slightly thick. Add pasta and mix to coat evenly; season with salt and white pepper.

Pour mac and cheese into rectangular hotel pan, spreading out until mac and cheese is about 1/2-inch thick. Refrigerate at least 3 hours or overnight until firm. Using 3-inch biscuit cutter, cut mac and cheese patties. Place patties on clean hotel pan, cover and refrigerate until ready to use.

Bake non-breaded patties in oven at 350°F for 30 minutes, or if frying, dip patties in egg batter followed by flour and panko mixture and deep fry or pan fry for 1 to 2 minutes. Spread corn bread square with BBQ sauce and top with slaw. Place burger patty on top of slaw; top with cheese and broil until cheese begins to melt. Add brisket and serve immediately.

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