" Recipe: Mac Attack Burger Bill Dec, Rockit Ranch Ingredients Mac and cheese bun 4 cups heavy whipping cream 4 sheets of gelatin 2/3 cups parmesan, finely grated 1 cup cheddar jack, shredded 1 tablespoon Gorgonzola, crumbled 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 3/4 cup cheddar, 1/4" cubed 8 cups cooked cavatappi pasta 2 13x9" baking pan Parchment paper Non stick spray 3.25" round biscuit cutter 1 cup all-purpose flour 2 eggs, beaten 1 cup coarse panko bread crumbs 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup vegetable oil For assembly 3 4-oz beef burger patties (thin) Kosher salt Ground black pepper 3 each pieces of lettuce 3 slices tomato 2 scallions, thinly sliced 1.5 teaspoons sriracha sauce 1.5 teaspoons ketchup Preparation For mac and cheese bun: Heat cream in a large sauce pan and simmer until reduced about a third and it lightly coats the back of a spoon. Whisk in gelatin sheets until dissolved. Whisk in Parmesan, cheddar jack, gorgonzola and salt and pepper. Place the pasta in a large mixing bowl and pour the cheese sauce over the pasta. Mix until well combined. Allow to cool to room temperature and then fold in the cheddar cubes. Line 13x9 baking sheet with parchment paper, spray bottom and sides of pan with non stick spray. Pour mac and cheese into pan and spread out evenly. Lightly spread an additional sheet of parchment paper and place on top of the mac. Set the second pan on top to press down the mac, place a few cans to weigh down the top pan to press the mac. Chill for at least 3 hours, until fully chilled and set. Season flour with 1/4 teaspoon of each salt and pepper. Season bread crumbs with 1/4 teaspoon of each salt and pepper. Using the biscuit cutter, cut out 6 each mac discs. Dredge in flour, dip in egg and then in the bread crumbs. Heat a large frying pan or skillet on high, add in vegetable oil and lightly pan fry breaded mac discs until golden on both sides. Drain on paper towel lined plate. For assembly: Lightly

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