The buns are made of fried macaroni and give the burger a nice crunch as well as a unique look and flavor.



The recipe for the fried macaroni is as follows:



1. 12 oz of velveeta

2. 1/2 cup of heavy whipping cream

3. 3 tbsp of unsalted butter

4. 1/2 tsp kosher salt

5. 4 cups of cooked elbow macaroni (drained)

6. 8 strips of bacon cooked and crumbled



Cook the macaroni as instructed on the package and drain off all remaining water.



For the cheese sauce:

1. Heat the heavy whipping Cream, Butter, and Velveeta in a medium sauce pan on medium heat.

2. add in the salt and stir.



In a large bowl add in the drained cooked macaroni, cheese sauce and crumbled bacon.

Once everything is thoroughly mixed together spray your mold with a nonstick spray and top off with macaroni mixture.

Place it in the freezer for a few hours until it is frozen solid.



Before you remove the "buns" from the freezer we need to make the breading, and while you are making the breading you can heat a deep fryer to 350ºF. You will need the following for breading the macaroni:



1. 2 cups of breading, I used Panko (Japanese bread crumbs)

2. 1/2 tsp paprika

3. 1/2 tsp chili powder

4. 1/2 tsp ground black pepper

5. 1/2 tsp white sugar

6. 1/4 tsp salt

7. 1/2 tsp cayenne pepper

8. 3 eggs

9. 3 tbsp milk



Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the "buns" from the freezer, coat in the egg wash, and then dredge in breading and then repeat the process giving the macaroni a double coating.



Once they are done fry the buns for 3-5 minutes until they are golden brown. I was only able to fry 1 at a time. You can make the buns ahead of time if you want and freeze them for use at a later time.