Mac 'n' Cheeseburger Croquettes


Level: Easy
Yield: 5 servings


  • ¼ c. all-purpose flour
  • ¼ c. butter
  • 1 qt. whole milk
  • ½ c. fontina
  • ½ c. mascarpone
  • ½ c. yellow cheddar
  • ½ c. white cheddar
  • 1 lb. elbow macaroni
  • 6 qt. water
  • ¼ tsp. pepper (freshly ground)
  • 1 tbsp. kosher salt
  • 1 lb. lean beef
  • 1 small onion (finely diced)
  • 1 garlic clove (minced)
  • 1 tbsp. canola oil
  • 2 c. flour, for dredging
  • 5 eggs, beaten with ¼ cup water
  • 2 c. panko bread crumbs
  • Vegetable oil, for frying


  1. The Burger: Add canola oil to a large sauté pan. Sweat onions and garlic for approximately 4 minutes over medium heat until tender and translucent. Add ground beef. Season with 3 teaspoons of kosher salt and ¼ teaspoon of fresh ground pepper. Cook beef over medium heat for 5 to 8 minutes, until beef is cooked through, continuously stirring. Once beef is fully cooked, strain out excess fat and moisture with a perforated strainer. Reserve on side.
  2. The Cheeseburger Mac: Bring a pot of water to a boil and add 1 tablespoon salt. Put in elbow macaroni and cook until al dente, roughly 8 to 10 minutes. Drain pasta and reserve. To make the sauce, combine flour with butter in a sauce pot and cook for 5 minutes over medium heat while whisking. Add milk, bring to a simmer (continuing to whisk), and cook over low heat for 10 minutes. Add the cheeses and whisk until fully incorporated into the sauce. Season to taste with salt and black pepper. Toss pasta and reserved beef in sauce to coat.
  3. Frying: Heat oil to 300 degrees. Roll macaroni and cheese into 3-ounce balls. Dredge in flour, egg wash, and then panko bread crumbs. Fry until golden brown and heated through.
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