Method:

1. In a medium mixing bowl add vinegar, mayonnaise, salt and pepper. Whisk till smooth. Fold in purple cabbage and dill and coat evenly with the dressing. Set aside.
2. Preheat the oven to 350 degrees. Grease a heat safe dish and set aside.
3. In a large pot add pasta to boiling salted water and cook according to package instructions. Drain and set aside.
4. Bring milk to a simmer in a pot. In a separate pot add butter and flour and cook out the rawness of the flour on a low medium heat, about 3 -4 minutes, ensuring that the roux does not burn. Add 2 cups of hot milk to the roux to avoid lumps. Increase to medium heat and continue whisking. Add a pinch of nutmeg, once thickened. Season with salt and white pepper. Remove off the heat.
5.  Add cheddar and whisk until smooth. Add Parmigiano Reggiano and Asiago and continue to whisk. As the cheese melts, add Sweety drops, minced garlic, Dijon and fold into the cheese sauce.
6. Add the pasta and fold into the cheese sauce with a spatula. Fold in mozzarella, adding a splash of milk to thin out the consistency of the mac and cheese. Fold in the baby back ribs into the mac and cheese and set aside.
7. Divide beef mixture into four portions and form into a patty up to 4-inches wide with a ½ inch thickness.
8. Grill on an oiled grill on medium high heat flipping half way through. Test burger with a meat thermometer and remove from grill once it reaches desired temperature. Set aside to rest. Toast the brioche buns for 1 – 2 minutes.
9. Assemble the burger layering brioche bun base, burger, purple slaw and mac and cheese. Add the brioche bun top and serve immediately.