# What You'll Need:
→ For the Mac and Cheese
01 - 1 cup elbow macaroni
02 - 1 1/4 cups whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon all-purpose flour
07 - 1/2 teaspoon Dijon mustard
08 - Salt and freshly ground black pepper, to taste
→ For the Cheeseburger Filling
09 - 1/2 pound ground beef
10 - 1/4 cup finely chopped onion
11 - 1 tablespoon ketchup
12 - 1 teaspoon yellow mustard
13 - 1/2 teaspoon Worcestershire sauce
14 - 1/2 teaspoon garlic powder
15 - Salt and freshly ground black pepper, to taste
→ For Assembly
16 - 12 mini burger buns or 12 slices sandwich bread, crusts trimmed and flattened
17 - 1/2 cup shredded cheddar cheese
18 - Nonstick cooking spray
# Directions:
01 - Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick cooking spray.
02 - Bring a pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente, then drain and set aside.
03 - Place butter in a saucepan over medium heat. Once melted, stir in flour and cook for 1 minute, stirring constantly. Slowly whisk in milk and cook until slightly thickened, about 2–3 minutes.
04 - Remove the saucepan from heat. Stir in shredded cheddar, Parmesan, Dijon mustard, salt, and pepper until smooth. Add cooked macaroni and mix until well combined. Set aside.
05 - In a skillet over medium-high heat, cook ground beef and onion until beef is browned and cooked through, about 5–6 minutes. Drain excess fat.
06 - Stir ketchup, yellow mustard, Worcestershire, garlic powder, salt, and pepper into the beef. Cook for 1 minute longer, then remove from heat.
07 - Press each mini bun or flattened bread slice firmly into the muffin tin cups to create a base and sides for each cup.
08 - Place about 1 tablespoon of cheeseburger filling in each bread cup. Top with a generous spoonful of mac and cheese.
09 - Sprinkle remaining shredded cheddar cheese over each assembled cup.
10 - Bake in the preheated oven for 15 to 18 minutes, or until cheese is golden and bubbly on top.
11 - Allow to cool slightly before removing cups from the muffin tin. Serve warm.
