it's settled.

these will be served at the first rooftop party of 2010. grillmaster DJV is going to get started practicing.

If you are picturing a meager burger topped with a clump of yellow mac and cheese, it's time to think just a little bit bigger... Sure, it all starts innocently enough—a mix of cheddar, American, pecorino and Gruyère cheeses with ground Hereford beef—but don't be deceived: this little devil is packing something extra. That something: macaroni, cooked, salted and packed inside the burger before it hits the grill, so by the time it starts to cook, the cheese, beef and macaroni become one charred, melted, buttery unit of deliciousness.

And to top things off, you'll notice a few homemade Gruyère bread crumbs and a generous ladling of homemade cheese sauce on the patty. (via)

if you want a professionally made one, you can get it at the burger shoppe on water street in the financial district. just like most meals that probably shouldn't have mac-n-cheese involved, it's not on the menu. but just ASK them!

thx john!