“This Might Be a Contender” — Guy Fieri Takes on the Mac Attack Burger
“I’ve seen ridiculous in the burger world. This might have to be a contender.”
That’s Guy Fieri sizing up one of the most over-the-top burgers he’s encountered: the Mac Attack at Boston Burger Company in Somerville, Massachusetts. And when Guy calls something a contender for ridiculous, you know it’s serious.
From Post Office to Burger Boss
Owner Paul Malgoni traded in a career at the post office to pursue his passion for burgers, and judging by what comes out of his kitchen, it was the right call. Everything at Boston Burger Company is homemade, fresh, and grilled up daily. As the mantra goes: “You don’t feel like you’re eating something out of a box.”
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The restaurant isn’t a one-trick pony either. Guy also spotted the Pilgrim Burger on the menu — a turkey burger loaded with stuffing and cranberry mayo that one customer described as “basically Thanksgiving dinner in your mouth.” But it was the Mac Attack that stole the show, combining two comfort food heavyweights into one gloriously indulgent creation.
Building the Mac Attack
The magic starts with a from-scratch cheese sauce. Paul begins by sweating chopped onions in butter, then throws in flour to make a roux. Once that’s cooked out, he adds milk and builds up the cheese in layers: American cheese, shredded cheddar jack, Parmesan, and pecorino Romano. A hit of hot sauce goes in, plus salt and pepper. Then comes the stirring — which Guy noted is “like a workout.”
The finished mac and cheese gets panned and set up overnight before hitting the flat top the next day. Similar to other standout dishes like the Heat Things Up segment, it’s all about layering flavors with intention.
The burger itself is 80/20 beef, never frozen, made by hand every single day. Bacon is cooked to order so it comes out “nice and pliable.” The buns are local and get toasted on the grill. Cheddar jack cheese melts over the patty before the star of the show — that crispy-edged, pan-fried mac and cheese — gets stacked right on top.
Guy’s reaction when he saw the finished product? “I’m gonna get one of those road construction signs on my heart.”
The Verdict
After taking a bite, Guy broke it down: “Really good meat in the burger. It’s got good tooth to it, good chew, good texture, good fat.” He praised how the bun absorbed all the flavors rather than falling apart or competing with them. His final assessment? “If you’re gonna go for a big burger, put mac and cheese on it. It’s pretty gangster.”
If you’re into episodes where Guy discovers next-level comfort food combinations, you might also enjoy his reactions in Talks TOC VII or when he tried that *Out of this World* Cheesesteak in OH.
Tips from the Kitchen
Layer your cheeses: Paul doesn’t rely on just one variety — he uses American for melt, cheddar jack for flavor, and hard Italian cheeses like Parmesan and pecorino Romano for sharpness.
Let the mac set up overnight: This isn’t soft, creamy mac and cheese. It firms up so it can be sliced and grilled on the flat top, giving it those crispy edges.
Cook bacon to order: Pre-cooked bacon gets brittle. Cooking it fresh keeps it pliable and lets it bend with the burger rather than shattering.
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