Ingredients
Equipment
Method
- Cook the macaroni in salted boiling water until al dente, drain, and return it to the pot. In a separate saucepan, melt the butter and whisk in the flour to create a roux. Gradually add the milk, whisking until thickened. Reduce to low heat and stir in the cheeses until melted. Add garlic powder, salt, and pepper, then fold in the cooked macaroni.
- In a skillet, cook the chopped bacon until crispy, then remove and drain. In the same skillet with reserved bacon fat, cook the ground beef, seasoning it until browned. Mix in the crispy bacon and remove from heat.
- Preheat your oven to 375°F (190°C). Unroll the crescent roll dough and flatten it gently. Cut into rectangles and place a spoonful of mac and cheese and a spoonful of the bacon burger mixture in the center. Fold the dough edges over, sealing the filling inside. Arrange them seam-side down on a baking sheet and brush with the beaten egg.
- Bake the rolls in the preheated oven for 15-20 minutes or until golden brown. Let them cool slightly before serving to maintain the gooey consistency of the filling.
Notes
Make Ahead: Prepare the mac and cheese and bacon burger filling a day in advance.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
Freezing: Unbaked rolls can be frozen; bake straight from the freezer, adding a few extra minutes to the baking time.