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A bold, craveable fusion of creamy mac and cheese with all the classic flavors of a McDouble—beef, grilled onions, pickles, ketchup, and mustard. This isn't any harder than hamburger helper to make!
There are some flavors that are so deeply tied to memory, they can instantly transport you. For me—and probably a lot of folks out there—that’s the unmistakable combo of a McDonald’s cheeseburger: juicy seasoned beef, melty cheese, tangy pickles, soft onions, and that sweet ketchup-meets-mustard finish. So what happens when you take that fast-food magic and fold it into the ultimate comfort food—mac and cheese?
You get McDouble Mac & Cheese—a dish that hits all the notes of nostalgia, indulgence, and pure joy.
This is not your average mac and cheese. It starts with a rich, creamy cheese sauce coating perfectly cooked elbow noodles. Then comes the seasoned ground beef, grilled onions, and here’s the twist that brings it all together: finely chopped dill pickles and a swirl of ketchup and mustard to finish each serving. It's everything you love about a cheeseburger, reimagined in forkfuls of comfort.
It’s not a gimmick—this dish is well-balanced and full of crave-worthy contrast. The beef is juicy and umami-rich. The onions are caramelized and sweet. The cheese sauce is decadent. And the pickles, ketchup, and mustard? That’s where the fun kicks in. You’re not just eating mac and cheese—you’re eating the soul of a McDouble, layered into a creamy, cheesy pasta dish that somehow makes perfect sense.
Why This Dish Works
There’s a reason this combination is iconic. McDonald’s, love it or leave it, nailed the flavor profile of satisfying, fast, and nostalgic food. But when you reimagine those flavors into something homemade and elevated, you get to control the quality, the balance, and the creativity.
This recipe is about more than just mixing beef and noodles. We take cues from what McDonald’s actually does:
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Seasoned beef: Their patties are simple—salt and pepper, with a focus on the Maillard browning from a hot griddle. That’s the vibe we recreate here.
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Grilled onions: Soft, lightly caramelized onions add subtle sweetness and depth.
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Cheese sauce: Instead of cheese slices, we go full creamy mac and cheese with a sharp cheddar base.
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Pickles and condiments: The chopped dill pickles and drizzles of ketchup and mustard mimic the exact finish you get in a McDouble—adding tang, acid, and brightness to each bite.
It’s the kind of comfort food that makes people laugh and say “no way,” right before going back for seconds. It’s familiar but surprising. Silly but genius.
And the best part? It’s just as easy to make as your weeknight mac and cheese.
Ingredients
For the Mac and Cheese:
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12 oz elbow macaroni (You are encouraged to cheat with boxed mac!)
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2 tablespoons butter
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2 tablespoons flour
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2 cups whole milk
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2 cups shredded sharp cheddar cheese
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Salt and pepper, to taste
For the Beef Layer:
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1 lb ground beef (80/20 or 85/15)
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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Optional: 1/4 teaspoon onion powder
For the Onions:
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1 small yellow onion, finely chopped
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1 teaspoon neutral oil or butter
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Pinch of salt
For Assembly and Topping:
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1/2 cup sliced dill pickles, cut in half (preferably cold and crunchy)
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Ketchup, for drizzling
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Yellow mustard, for drizzling
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package directions. Drain and set aside.
Step 2: Make the Cheese Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Slowly whisk in the milk, making sure no lumps remain. Cook until thickened and just bubbling. Remove from heat and stir in the shredded cheese until smooth. Season with salt and pepper to taste.
Step 3: Cook the Beef
While the cheese sauce cooks, heat a skillet over medium-high heat. Add the ground beef and season with salt and pepper (and onion powder, if using). Cook, breaking it up with a spatula, until browned and fully cooked through. Drain excess fat if necessary.
Step 4: Sauté the Onions
In a separate small skillet, heat oil or butter over medium heat. Add the chopped onions with a pinch of salt and sauté until soft and lightly golden, about 5–7 minutes. You want that classic griddled-onion aroma.
Step 5: Combine
In a large pot or bowl, mix the cooked macaroni with the cheese sauce until fully coated. Fold in the seasoned ground beef and sautéed onions. Stir to combine evenly.
Step 6: Add Pickles & Serve
Spoon portions into bowls. Sprinkle the chopped pickles generously over the top—don’t mix them in or cook them, or you’ll lose their crunch.
Finish by drizzling ketchup and mustard in thin lines or swirls across each serving. Be bold—it’s part of the experience.
Pro Tips & Notes
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Pickles: Make sure your pickles are cold and crisp. Avoid bread & butter pickles—stick to classic dills.
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Cheese Blend: Sharp cheddar brings the classic cheeseburger flavor, but feel free to mix in American or Monterey Jack for creaminess.
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Make it baked: For a fun twist, layer it in a casserole dish, top with shredded cheese and pickles, and bake until bubbly.
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Extra toppings: Toasted sesame seeds, crispy onions, or a dusting of burger seasoning can add even more depth.
Nutritional Estimate (per serving, based on 6 servings)
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Calories: ~580–650 kcal
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Protein: ~28g
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Carbohydrates: ~40–50g
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Fat: ~35g
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Fiber: ~2g
Note: Exact nutrition will vary based on cheese and beef fat content, and how generous you go with ketchup/mustard.
This McDouble Mac & Cheese isn’t just a quirky remix—it’s a full-on homage to one of America’s most iconic burgers, translated into the coziest food we know. It’s fast food nostalgia wrapped in a creamy, satisfying bowl that feels homemade but totally unexpected. Whether you’re feeding kids, friends, or just leaning into your own burger cravings, this dish is guaranteed to be a hit.
It’s playful. It’s comforting. It’s unforgettable. And once you’ve tried it, you’ll never look at mac and cheese the same way again.
