Mac Cheese Bacon Burger Rolls combine two of my favorite comfort-food combos — creamy mac and cheese plus smoky bacon-wrapped burger flavor — inside a golden roll. I first tested these for a game-night crowd and was surprised how many picky eaters went back for seconds. If you like the flavor profile of a bacon mac n cheese burger wrap recipe, these rolls are a fun, hand-held way to serve the same indulgence.
Why Make This Recipe
- Crowd-pleaser: These are finger-food friendly and perfect for parties, potlucks, or busy weeknights.
- Balanced indulgence: You get protein from the beef and bacon and comforting carbs from the mac and roll — great when you need a satisfying meal.
- Make-ahead friendly: You can assemble them ahead and bake just before serving, which cuts stress for entertaining.
- Versatility: They reheat well and pair with salads or fries for a complete plate.
- Personal insight: I love this recipe because it turns classic diner flavors into a portable snack — it’s my go-to when I want something fun and filling without grilling.
If you want a one-pan spin on the same taste, try the savory convenience of a bacon cheeseburger rice skillet for an easy weeknight dinner.
Recipe Overview
- Prep time: 20–30 minutes (makes steps faster if mac & bacon are pre-made)
- Cook time: 18–22 minutes at 375°F (190°C) for baking the rolls
- Total time: 40–55 minutes
- Servings: 8–10 rolls (depends on size)
- Difficulty: Medium — basic searing, mixing, and rolling techniques required
- Method: Sear or brown burger meat, combine with mac & cheese and crumbled bacon, assemble into dough or crescent rolls, then bake until golden.
This technique borrows the stuffed concept used in other handhelds like the Big Mac cheeseburger bombs, but with a mac-and-cheese twist.
My Experience Making This Recipe
When I first tested the rolls, the biggest challenge was keeping the filling from making the dough soggy. Pressing slightly dry mac and using warm beef (not hot) helped. After a few tweaks I got consistent puff and golden color without leaks.
How to Make Mac Cheese Bacon Burger Rolls
Start by cooking 8 oz (about 2 cups) of mac and cheese so it’s slightly firm — avoid runny sauces. Brown 1 lb ground beef with salt and pepper, drain excess fat, then mix in 6–8 slices chopped crisp bacon and 1 cup shredded cheddar. Roll out 1 tube (8 oz) of refrigerated biscuit or crescent dough into portions, add about 2–3 tablespoons of filling, seal well, and place seam-side down on a parchment-lined baking sheet. Brush with an egg wash and bake at 375°F (190°C) for 18–22 minutes until golden and cooked through; internal temperature of the beef mixture should reach 160°F (71°C) for safety.
Key techniques are keeping the mac on the drier side, cooling fillings slightly before filling dough, and sealing seams tightly to prevent leaks.
Expert Tips for Success
- Dry the mac slightly: Cook pasta al dente and use a thicker cheese sauce (less milk) so filling won’t over-moisten the dough.
- Cool fillings before assembly: Warm-to-hot fillings steam and loosen dough while baking, so cool for 5–10 minutes.
- Crimp and seal well: Use a little egg wash on edges to help the dough stick and reduce leaks.
- Use an instant-read thermometer: Aim for 160°F (71°C) in the center to ensure beef is fully cooked without overbaking.
- Try a crisp finish: For extra crunch, bake at 375°F for 15 minutes then broil 1–2 minutes while watching closely; this gives a nice brown top similar to crispy cheeseburger egg rolls.
Recommended equipment: heavy skillet for browning, instant-read thermometer, baking sheet with parchment, and a small offset spatula for filling.
How to Serve Mac Cheese Bacon Burger Rolls
- Game-day platter: Arrange with pickles, ketchup, and a smoky chipotle mayo for dipping.
- Weeknight dinner: Serve alongside a crisp green salad and oven-roasted potatoes.
- Appetizer tray: Cut rolls into halves and serve on a wooden board with toothpicks for parties.
- Presentation tip: Garnish with chopped chives or parsley and offer small ramekins of mustard and ketchup; the contrast brightens the rich filling and echoes the flavor of cheeseburger egg rolls.
Storage and Reheating Guide
Store cooled rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat refrigerated rolls in a 350°F (175°C) oven for 8–10 minutes, or from frozen at 375°F (190°C) for 18–22 minutes until warmed through; use an instant-read thermometer to check the center hits 165°F (74°C). Avoid microwaving when possible, as it makes the dough soggy; if microwaving, finish in a hot oven or toaster oven for crispness.
Recipe Variations
- Gluten-free: Use a gluten-free biscuit dough or gluten-free puff pastry and confirm all processed ingredients are GF.
- Lower-fat: Swap half the ground beef for lean turkey and use a reduced-fat cheese sauce.
- Dairy-free: Replace cheese with a cashew-based or plant-based cheese sauce and use dairy-free margarine in dough.
- Spicy: Stir 1–2 teaspoons sriracha or 1/4 cup pickled jalapeños into the mac for a kick.
All variations were tested in small batches to ensure filling consistency and bake times stayed within the ranges given above.
Nutritional Highlights
- Protein-rich: Each roll provides a solid amount of protein from beef and bacon, helping keep you full.
- High-calorie treat: These are indulgent comfort food — portion accordingly if you’re watching calories or saturated fat.
- Allergen info: Contains dairy, gluten (unless adapted), and pork; adjust for allergies and dietary restrictions. Aim for 1 roll per person as an entrée portion or 2–3 as appetizers.
Troubleshooting Common Issues
- Soggy bottoms: This usually means the filling was too wet — thicken your cheese sauce and cool filling before assembling.
- Leaky rolls: Seal seams with egg wash and don’t overfill; keep filling centered and use smaller portions (2–3 tbsp).
- Dough browns too fast: Tent with foil at 12–15 minutes or lower oven to 350°F (175°C) and extend bake time slightly.
Frequently Asked Questions
Q: Can I assemble these the night before?
A: Yes — assemble and place them seam-side-down on a baking sheet, cover tightly with plastic wrap, and refrigerate overnight. Bring to room temperature for 20–30 minutes before baking and add a few minutes to the bake time.
Q: How can I make the mac and cheese less runny?
A: Cook the pasta just al dente and use a thicker cheese sauce by reducing the milk. Add 1–2 tablespoons cream cheese or extra shredded cheddar to bind the sauce if needed.
Q: What’s the best dough to use for consistent results?
A: Refrigerated biscuit dough or crescent roll dough are forgiving and easy for home cooks. For a flakier result, use a sheet of puff pastry, but watch bake time closely.
Q: Can I make these vegetarian?
A: Absolutely — swap the beef and bacon for seasoned cooked lentils or plant-based crumbles and use a smoked paprika or liquid smoke for that bacon-like depth, plus crisped tempeh bacon for texture.
Print
Mac Cheese Bacon Burger Rolls
- Total Time: 52 minutes
- Yield: 8–10 rolls 1x
- Diet: Omnivore
Description
A delicious combination of creamy mac and cheese and smoky bacon-wrapped burger flavor, all encased in a golden roll.
Ingredients
- 8 oz (about 2 cups) mac and cheese
- 1 lb ground beef
- 6–8 slices chopped crisp bacon
- 1 cup shredded cheddar cheese
- 1 tube (8 oz) refrigerated biscuit or crescent dough
- Egg wash for brushing
- Salt and pepper to taste
Instructions
- Cook mac and cheese until slightly firm.
- Brown ground beef with salt and pepper, then drain excess fat.
- Mix in chopped bacon and shredded cheddar.
- Roll out refrigerated dough into portions.
- Add 2–3 tablespoons of filling to each piece of dough, seal well.
- Place seam-side down on a parchment-lined baking sheet.
- Brush with egg wash.
- Bake at 375°F (190°C) for 18–22 minutes until golden and cooked through.
Notes
Cool fillings slightly before assembly and ensure the mac is on the drier side to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg