Mac & Cheese Burger with Castello® Creamy Havarti Slices

Line a 7 x 10 inch deep baking tray with parchment paper.

Make the mac and cheese: cook the macaroni according to packet instructions then drain. Meanwhile, heat the butter in a large saucepan. Once melted, add the flour and whisk, cooking over a medium heat for 1-2 minutes. Add the milk a little at a time, whisking to prevent lumps. Turn off the heat and then add in the Castello Creamy Havarti, mustard powder, salt and pepper, and stir to mix in. Add the drained pasta into the cheese sauce and stir. Transfer to the lined baking tray and place in the fridge to cool for at least 1 hour (or overnight).

Preheat the grill to medium.

Coat the mac and cheese: Use a 3-inch cookie cutter to cut out 4 circles of the cooled mac and cheese. Place the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the mac and cheese rounds into the flour to coat, then egg, and finally breadcrumbs. Place in the fridge to set. Meanwhile, half fill a large heavy saucepan with rapeseed oil and heat to 340f. Gently lower the coated mac and cheese rounds into the oil for 3-4 minutes until golden brown. Remove the mac and cheese patties and place aside.

For the mayonnaise: stir together the mayonnaise and chipotle paste until combined.

To serve: fry the burgers over a high heat with 1 tablespoon of olive oil or brush with olive oil and cook on the barbecue. Flip once, then add a slice of Castello Creamy Havarti and cover with a metal cloche for 1 minute to melt the cheese.

To assemble the burger: spread a layer of chipotle mayonnaise on the bun base, layer on the tomato, lettuce and pickles, then place the cheesy burger on top. Add in the mac and cheese patty and the burger bun top!