Last summer, my husband and I helped organize a small fundraising potluck at the community hall near our local park. Everyone brought their best—pies, stews, giant casseroles—but I wanted to do something that would make people stop, take a bite, and then immediately ask what is this and how do I get the recipe? That’s when the idea for these Mac and Cheese Bacon Burger Rolls came together, something fun, indulgent, and downright comforting.

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I had some leftover mac and cheese in the fridge, a pack of ground beef defrosting on the counter, and half a tray of cooked bacon that nobody had touched during breakfast. The kids were playing Uno with their cousins in the living room, and the house smelled like something good needed to come out of the oven. I rolled up my sleeves, opened a can of pizza dough, and got to work.

It’s the kind of recipe that feels like a win-win. Kids love the gooey mac and cheese, adults are all about the smoky bacon and seasoned beef, and rolling everything into a golden, cheesy pinwheel just makes it look way fancier than it is.

I ended up bringing two trays to the potluck, and not a single roll was left by the end. Even the quietest dad at the table asked for seconds.

Short Description

Golden, cheesy, savory rolls stuffed with mac and cheese, smoky bacon, and seasoned ground beef—perfect for gatherings, quick dinners, or game-day snacks.

Key Ingredients

For the Beef & Bacon Filling:

1 lb ground beef (80/20)
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika (optional)
1 cup cooked, crumbled bacon (about 8 strips)

For the Mac & Cheese:

2 cups prepared mac and cheese, cooled
1½ cups shredded cheddar cheese
Optional: ¼ tsp mustard powder or a dash of hot sauce

For the Dough:

1 can refrigerated pizza dough (or homemade dough)

For Topping:

1 egg, beaten
1 tbsp sesame seeds or everything bagel seasoning (optional)

Tools Needed

Large skillet
Mixing bowls
Spoon or spatula
Rolling pin
Knife or bench scraper
Parchment-lined baking sheet
Pastry brush
Oven

Cooking Instructions

Step 1: Cook the Beef & Bacon
Brown ground beef in a large skillet over medium heat (about 6–7 minutes), breaking it up as it cooks.

Season with salt, pepper, garlic powder, onion powder, and smoked paprika. Drain excess fat, then stir in cooked, crumbled bacon. Let it cool slightly.

Tip: Cook bacon first, then use the drippings for extra flavor in the beef.

Step 2: Prepare the Mac & Cheese
Use pre-made or homemade mac and cheese. Stir in shredded cheddar and let it cool for easier handling.

Quick Mac Hack: Boil 1½ cups pasta, make a roux (2 tbsp butter + 2 tbsp flour), whisk in 1½ cups milk, melt in 1½ cups cheddar, mix with pasta.

Step 3: Roll the Dough
Preheat oven to 375°F (190°C). Roll out dough into a 12×18-inch rectangle. Spread mac and cheese over the dough, leaving a 1-inch border. Top with beef-bacon mixture.

Roll up tightly from the long edge, jelly-roll style. Seal the edge and place seam-side down. Chill dough for 10 minutes if sticky.

Step 4: Slice & Arrange
Cut the roll into 1½-inch thick slices (about 10–12 rolls).
Arrange cut-side up on a parchment-lined baking sheet.

Step 5: Bake to Golden Perfection
Brush rolls with egg wash. Sprinkle with sesame seeds or bagel seasoning. Bake for 20–25 minutes, or until golden and bubbly. Cool 5–10 minutes before serving.

Why You’ll Love This Recipe

Crowd Favorite: Kids and adults both go wild for these creamy, meaty, cheesy rolls.

One-Dish Wonder: Everything you love about burgers and mac & cheese wrapped into a neat, hand-held bite.

Freezer Friendly: You can freeze the baked rolls and reheat them anytime.

Customizable: Easy to tweak with spices, different cheese blends, or even veggies.

Quick Weeknight Win: Uses store-bought dough and leftovers smartly.

Mistakes to Avoid & Solutions

Roll Falls Apart When Slicing:
Solution: Chill the rolled dough for 10–15 minutes before slicing. Use a sharp knife or bench scraper.

Filling Leaks Out:
Solution: Don’t overfill. Leave a clean 1-inch edge, and roll tightly without gaps.

Soggy Bottoms:
Solution: Use parchment paper and bake on the center rack. Avoid overly wet mac and cheese.

Dough Tears While Rolling:
Solution: Lightly flour your surface, and if needed, refrigerate dough briefly to firm it up.

Overbaked or Burnt Tops:
Solution: Keep an eye on them after 18 minutes. Rotate the tray if your oven has hot spots.

Serving and Pairing Suggestions

Serve with: a simple green salad, sweet pickles, or coleslaw.

For parties: arrange on a platter with toothpicks and dipping sauces like ketchup, ranch, or spicy mayo.

Make it a meal: pair with oven-roasted veggies or baked fries.

Perfect for: game day, family movie night, lunchboxes, or casual dinners.

Storage and Reheating Tips

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze individually wrapped rolls up to 2 months.

Reheating:

Oven: 350°F for 10–12 minutes

Air Fryer: 350°F for 5–6 minutes

Microwave: 30 seconds, though crust won’t be as crisp

FAQs

1. Can I use homemade pizza dough instead of canned?
Absolutely! Just roll it out to the same size (12×18 inches) and let it rest if it resists stretching.

2. What kind of mac and cheese works best?
Thicker mac and cheese holds up better, leftovers or baked mac are ideal. Avoid soupy versions.

3. Can I make these ahead of time?
Yes, assemble and refrigerate the unbaked rolls for up to 1 day or freeze them before baking.

4. Can I skip the bacon?
Sure. Add sautéed mushrooms, caramelized onions, or chopped jalapeños for extra flavor instead.

5. My rolls turned out too dry—what happened?
Possibly overbaked. Stick to 20–25 minutes, and keep a close eye on them after 18 minutes.

Tips & Tricks

Cool your fillings before rolling to avoid soggy dough.

Use parchment to prevent sticking and ease cleanup.

Add a pinch of cayenne or chili flakes if you like a little heat.

If making ahead, underbake slightly and reheat before serving.

Add pickles to the beef mix for a cheeseburger twist.

Recipe Variations

Tex-Mex Style:
Swap out cheddar for pepper jack. Add ½ cup of drained black beans and a sprinkle of taco seasoning to the beef. Serve with sour cream and salsa.

BBQ Chicken Version:
Use shredded rotisserie chicken instead of beef. Mix with BBQ sauce, cooked bacon, and smoked gouda for a smoky twist.

Vegetarian Option:
Skip the beef and bacon. Use sautéed mushrooms, bell peppers, and onions with seasoned mac and cheese.

Breakfast Rolls:
Use scrambled eggs, cooked sausage, and shredded cheese in place of beef and mac. Great for weekend brunch!

Mini Rolls:
Divide dough in half, use less filling, and cut smaller rolls for party-style bites or lunchbox snacks.

Final Thoughts

I made these rolls again last Friday while hosting my niece and nephew for a sleepover. We played board games, had a movie marathon, and these rolls were the unanimous snack-time favorite. It’s the kind of dish that doesn’t need explaining—it disappears fast and brings people together without fuss.

What I like most is how unfussy it feels for something that looks like it came from a bakery window. A little effort, a few simple ingredients, and suddenly you’ve got something warm, cheesy, and satisfying on the table.

Food doesn’t always have to be complicated to be memorable. And this one? It sticks with you in the best way.

Quick Mac And Cheese Bacon Burger Rolls