Mac Cheese Bacon Burger Rolls wrap seasoned ground beef, macaroni, cheddar, crisp bacon, ketchup, and mustard inside eight large flour tortillas. Melted butter helps the tightly folded rolls brown on every side in a skillet, creating a crisp exterior around the loaded filling.
The recipe makes 8 rolls in 25 minutes, with 15 minutes of preparation and 10 minutes of cooking. Draining the beef well is essential to protect the tortillas from becoming soggy.
Mac Cheese Bacon Burger Roll Ingredients
For the seasoned beef, use 1 pound ground beef, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
The filling needs 2 cups cooked macaroni, 2 cups shredded cheddar, 1 cup cooked crisp crumbled bacon, 1 tablespoon ketchup, and 1 tablespoon yellow mustard. For assembly, gather exactly 8 large flour tortillas and 2 tablespoons melted butter.
If you enjoy this recipe, you may also like Easy Chicken Fried Rice.
How to Make Mac Cheese Bacon Burger Rolls
- Brown 1 pound ground beef over medium with salt, black pepper, garlic powder, and onion powder, breaking it into crumbles. Drain excess grease.
- Combine 2 cups cooked macaroni, 2 cups cheddar, 1 cup bacon, ketchup, and mustard in a large bowl. Add beef and mix.
- Divide the filling among 8 tortillas. Roll tightly like burritos, tucking both sides inward.
- Brush every roll with 2 tablespoons melted butter.
- Heat a skillet over medium. Cook seam-side down first, then rotate every 2 to 3 minutes until all sides are golden and crisp.
- Rest 1 minute, slice in half if desired, and serve warm.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Season the Beef Before It Browns
Cook Through and Drain Thoroughly
Build the Macaroni and Cheese Filling
Divide the Mixture Across Eight Tortillas
Tuck the Sides and Roll Tightly
Brush With Two Tablespoons Melted Butter
Toast Over Medium Heat
Rest Briefly Before Slicing
Check the Center Without Losing the Filling
Freezing and Reheating
Conclusion
Brown 1 pound beef over medium with salt, pepper, garlic powder, and onion powder, then drain. Mix with 2 cups cooked macaroni, 2 cups cheddar, 1 cup crisp bacon, 1 tablespoon ketchup, and 1 tablespoon mustard. Divide across 8 tortillas, tuck and roll tightly, and brush with 2 tablespoons melted butter. Toast seam-side down first, rotating every 2 to 3 minutes until all sides are golden.
Frequently Asked Questions
- → How many rolls does the recipe make?
The exact ingredient quantities make 8 large tortilla rolls.
- → Why must the beef be drained?
Removing excess grease prevents the tortilla wrappers from becoming soggy.
- → Which side cooks first?
Place each roll seam-side down first so the flap seals before rotation.
- → Can the rolls be frozen?
Yes. Wrap cooled rolls individually and reheat them in a 350°F oven.