Ingredients
Equipment
Method
Cook and prep
- Cook the elbow macaroni according to package directions, then drain and rinse with cold water to cool quickly and stop cooking.
- Brown the ground beef in a cast iron skillet with the burger seasoning until fully cooked, then drain, spread on a sheet pan, and cool to room temperature.
Make the Big Mac sauce and assemble
- For the Big Mac sauce, whisk together mayonnaise, ketchup, yellow mustard, pickle juice, and sugar until smooth and glossy.
- In a large bowl, combine the cooked pasta, browned ground beef, shredded iceberg lettuce, cheddar cheese, dill pickles, and red onion.
- Pour the Big Mac sauce over the salad and toss until every bite looks evenly coated and creamy.
Chill and serve
- Refrigerate the salad for at least 2 hours so the pasta absorbs the sauce and flavors meld.
- Right before serving, sprinkle with sesame seeds for garnish for a nutty crunch.
Notes
For best texture, cool the pasta under cold water and cool the browned beef before mixing—this prevents the cheese and sauce from turning greasy. Store covered in the refrigerator up to 3 days; the pasta will soften slightly but stays flavorful. Freezing is not recommended. To make it dairy-light, use a reduced-fat shredded cheddar and keep the sauce ratio the same for a similar tangy finish.