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Chili Mac 'N' Cheese Burgers

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“In 'The Book of Burger' by Rachael Ray”
1hr 10mins

Ingredients Nutrition


  1. Heat a drizzle of oil in a small skillet over med-high heat.
  2. Add 1/2 pound of the beef and break it into crumbles as it browns.
  3. Add the onion, garlic, chile powder, coriander, cumin, salt, and pepper, and cook to soften the onion, about 5 minutes.
  4. Add the tomato paste, stir a minute, then deglaze pan with beer or stock.
  5. Bring a medium saucepan of water to a boil.
  6. Salt the water and cook the macaroni to al dente.
  7. While the pasta is cooking, in a second small saucepan, melt the butter over medium heat.
  8. Whisk in the flour and cook for 1 minute.
  9. Whisk in the milk and bring up to a bubble.
  10. Simmer until the sauce has thickened, about 2 minutes.
  11. Stir in the shredded cheese until melted.
  12. Drain the pasta and toss with the cheese sauce, then fold in the chili; keep warm.
  13. Heat a grill pan or griddle over med-high heat.
  14. In a large bowl, combine the remaining 1 1/2 lb beef and the Worcestershire sauce; season with salt and pepper and mix thoroughly.
  15. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking.
  16. Drizzle the patties with a little oil.
  17. Cook the burgers, flipping once, 10 minutes for medium.
  18. Place the burgers on the roll bottoms and top with chili mac.
  19. Set the roll tops in place.

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