To make the macaroni cheese, cook the macaroni in a large pan of salted water and bring to the boil. Cook for 8 minutes or until al dente. Drain and set aside.
To make the cheese sauce, put a saucepan over a low heat and add the butter. Once the butter has melted, stir through 25g flour to create a roux. Gradually add the milk, mixing until you have a smooth sauce. Add the cheddar, cream cheese, mustard powder, garlic powder, salt and black pepper. Stir to combine.
Add the cooked macaroni to the cheese sauce then transfer to a lined baking tray. Transfer to the fridge to chill for at least 2 hours.
Once cooled, use a cookie cutter or chefs ring around 9 cm in diameter to cut out 8 disks for the buns. Set aside.
In 3 separate bowls, place the remaining flour, eggs and breadcrumbs. Dredge each macaroni cheese bun in the flour, followed by the egg and then breadcrumbs to coat. Set aside.
Cook the Quorn Classic Beef Style Burgers according to packet instructions.
Using a heavy-based pan, add enough vegetable oil to shallow fry. Fry each bun for 2 minutes on each side or until golden. Set aside and drain on a paper towel lined plate or baking rack.
To assemble the burgers, place a Quorn Classic Beef Style Burgers between two mac and cheese buns and top with lettuce, pickles, tomato ketchup and mayonnaise.
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