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Form ground beef into 4 flat patties.


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Top with the remaining two patties and pinch the edges closed to create cheese stuffed burgers. Place the burgers on the grill and cook until they reach an internal temperature of degrees. To assemble the burgers, place the cheese stuffed patties on the bottom mac-and-cheese buns. Add 2 slices of bacon and the top bun to each burger then serve immediately. Make macaroni and cheese mixes according to directions.

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Place the mac-and-cheese in a large bowl and refrigerate for at least 15 minutes to cool completely and thicken. Using your hands, form 2 divided cups of the mac-and-cheese into two 4.


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To create the top buns, use cups of mac-and-cheese to create two 4. Wrap each bun half tightly with plastic wrap and place in the freezer for minutes to harden but not completely freeze. As the grill comes to temperature, place the flour and salt in a shallow bowl and stir to combine.

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Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately degrees.

Form ground beef into 4 flat patties. Top with the remaining two patties and pinch the edges closed to create cheese stuffed burgers.


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  • Place the burgers on the grill and cook until they reach an internal temperature of degrees. To assemble the burgers, place the cheese stuffed patties on the bottom mac-and-cheese buns.

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    Add 2 slices of bacon and the top bun to each burger then serve immediately. Make macaroni and cheese mixes according to directions.

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    Place the mac-and-cheese in a large bowl and refrigerate for at least 15 minutes to cool completely and thicken. Using your hands, form 2 divided cups of the mac-and-cheese into two 4. To create the top buns, use cups of mac-and-cheese to create two 4.