But nah it was a bit off. The patty (that replaces the buns) is basically a mashed-up Mac-and-cheese deep fried in better. You get "jelak" quite quickly. It reminds me of those curry puffs with disproportionately thick skin of batter. For this to work, you need the mac to be more moist and even soggy with dripping cheese sauce although I admit that might be difficult to achieve without creating a mess of a burger. Otherwise, this is what you get an overfried patty that is so dry and hard and brings a bad name to Mac 'N Cheese πŸ‘Ž .
Tldr; not worth the calories
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