Mac & Cheese Bacon Burger Rolls are the ultimate comfort food mash‑up: creamy, cheesy mac and cheese, juicy seasoned ground beef, and crispy bacon all rolled up in golden, buttery tortillas and toasted until crisp.
Each roll tastes like a bacon cheeseburger and a bowl of mac and cheese had a very delicious baby—gooey in the center, crisp on the outside, and perfect for dipping in ketchup, burger sauce, or ranch. They’re ideal for game day, movie night, or a fun, over‑the‑top family dinner that’s still surprisingly simple to pull together.
Ingredients
- 1 lb (450 g) ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups cooked macaroni (from about 1 cup dry pasta)
- 1½–2 cups shredded sharp cheddar cheese
- 6–8 slices bacon, cooked crisp and crumbled
- 2–3 tablespoons ketchup
- 1–2 tablespoons yellow mustard
- 8 large flour tortillas (burrito size)
- 4 tablespoons butter, melted (for brushing)
Optional: sliced pickles, finely chopped onion, a little hot sauce or BBQ sauce in the filling, sesame seeds for sprinkling.
Cooking the Beef and Bacon
Start by cooking the bacon until it’s very crisp; you can fry it in a skillet or bake it on a lined tray at 400°F (200°C) for 15–20 minutes. Once cooked, transfer the bacon to paper towels to drain, then crumble it into small pieces and set aside.
In a large skillet over medium‑high heat, add the ground beef. Break it up with a spatula as it cooks. When it’s mostly browned, sprinkle in the salt, pepper, garlic powder, and onion powder. Continue cooking until the beef is fully browned and no pink remains.
If there’s a lot of fat in the pan, drain off the excess, leaving just enough to keep the meat moist. Remove the skillet from the heat and let the beef cool slightly so it doesn’t instantly melt all the cheese when you mix the filling.
Making the Mac and Cheese Filling
While the beef cooks, boil the macaroni in salted water according to package directions until just tender, then drain well. Return the hot macaroni to the pot. While it’s still warm, add the shredded cheddar and stir until the cheese begins to melt and coat the pasta. You want it creamy and cheesy but still fairly thick so it won’t run out of the tortillas.
Stir in the crumbled bacon, ketchup, and mustard. The ketchup and mustard give that familiar bacon cheeseburger flavor, so don’t skip them; adjust the amounts to taste if you want it tangier or sweeter.
Add the slightly cooled, seasoned ground beef to the pot and stir everything together until the macaroni, beef, bacon, cheese, and condiments are evenly combined. Taste and tweak the seasoning—more salt, pepper, or a dash of hot sauce if you like a little kick.
Let the mixture cool to warm room temperature; it should be thick, scoopable, and not soupy. If it feels too loose, you can stir in a bit more cheese or a spoonful of breadcrumbs to tighten it up.
Assembling the Rolls
Lay a tortilla flat on a clean work surface. Spoon a generous line of the mac & cheese burger filling just below the center of the tortilla, leaving space at the sides. If you want, add a few pickle slices or a sprinkle of finely chopped raw onion on top of the filling for extra burger vibes.
Fold the sides of the tortilla in over the ends of the filling, then roll from the bottom up tightly into a burrito‑style roll, enclosing the filling completely. Place the roll seam‑side down on a tray. Repeat with the remaining tortillas and filling until everything is used.
You should end up with 8 fat, evenly filled rolls. If you’re prepping ahead, you can cover and chill them at this stage; the rolls will firm up slightly and be even easier to toast.
Toasting the Rolls
Heat a large skillet or griddle over medium heat. Brush each roll all over with melted butter, making sure to coat the tops and sides. Place a few rolls seam‑side down in the hot skillet without crowding. Cook for 2–3 minutes per side, turning to brown all around, until the tortillas are crisp and deep golden and you can feel the filling is hot through the center.
If you prefer to bake them, preheat the oven to 400°F (200°C). Arrange the butter‑brushed rolls on a parchment‑lined baking sheet and bake for about 12–15 minutes, turning once halfway through, until evenly golden and crisp.
For a little extra flair, you can sprinkle sesame seeds on top of the buttered rolls before baking to echo a burger bun.
Once toasted, transfer the rolls to a cutting board and let them rest for a couple of minutes so the cheese settles slightly. Then slice them in halves or thick pieces on the diagonal for serving, or leave whole for a super hearty hand‑held.
Serving Suggestions
Serve Mac & Cheese Bacon Burger Rolls warm, with dipping sauces on the side. Classic choices include ketchup, burger sauce, ranch, BBQ sauce, or a spicy mayo. A simple side salad, fries, onion rings, or veggie sticks round out the meal if you’re serving them as a main.
For parties, slice the rolls into smaller pinwheels after toasting and arrange them on a platter with toothpicks and assorted dips. They also make a fun lunchbox centerpiece—just cool them completely, wrap tightly, and pair with crunchy sides.
Variations and Tips
You can easily adjust the filling to match your taste. Swap in pepper jack or a blend of cheeses for a different flavor, or add finely chopped jalapeños or a spoonful of BBQ sauce to the mixture. For a smokier profile, use smoked cheddar and smoked bacon.
If you want extra veg, finely diced pickles, onions, or even a bit of shredded lettuce can be added after toasting, tucked into the rolls as you’d dress a burger.
Make‑ahead friendly, you can assemble the rolls and refrigerate them for several hours before toasting, or even freeze them (un‑toasted) on a tray, then transfer to a freezer bag. Toast from frozen in a 375°F (190°C) oven, brushing with butter partway through, until hot and crisp.
Mac & Cheese Bacon Burger Rolls are unapologetically indulgent, wildly fun, and guaranteed to be the star of any comfort‑food spread—everything you love about burgers, bacon, and mac and cheese rolled into one crispy, cheesy package.
