Name: Mac-and-Cheese Waffles
Prep time: 480 min
Cook time: 25 min
Total time: 505 min
Ingredients: 2 cups elbow macaroni (cooked, drained); 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 1/2 cups whole milk; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/4-1/2 teaspoon cayenne pepper (optional); 4 cups extra sharp cheddar (shredded, divided)

It had to be done. I’ve made fries on a waffle iron. I’ve cooked breakfast sausage on a waffle iron and I’ve even made brownies on a waffle iron. So it made perfect sense to make mac-and-cheese waffles.

What makes for a great mac-and-cheese? A nice crunchy outside and a creamy inside. Well, here it is. Crunchy and creamy, all in one, and a great way to use up leftover mac-and-cheese. Heck, it doesn’t even have to be leftover.

You can use any mac-and-cheese recipe you want for mac-and-cheese waffles. Just make sure you let it set for a few hours (or best, overnight) before cutting it and putting it on the waffle iron. It needs to be nice and… well, solid.

Also try my macaroni-and-cheese muffins.

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4 from 1 vote

Mac-and-Cheese Waffles

What makes for a great mac-and-cheese? A nice crunchy outside and a creamy inside. Well, here it is. Crunchy and creamy, all in one.

Course Side

Cuisine American

Keyword mac and cheese, macaroni and cheese, waffles

Prep Time 8 hours

Cook Time 25 minutes

Total Time 8 hours 25 minutes

Servings servings

Calories 455kcal

Author Based on a recipe from Will It Waffle?

Ingredients

2 cups elbow macaroni cooked, drained
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon cayenne pepper optional
4 cups extra sharp cheddar shredded, divided

Instructions

For the mac-and-cheese

Melt the butter over medium heat in a large skillet or the same pot you cooked the macaroni in.
Whisk in the flour and cook for 3 minutes, whisking constantly.
Slowly pour in the milk, 1/2 cup at a time, and whisk. Whisk steadily for about 10 minutes until any lumps are gone and the mixture is nice and creamy smooth.
Remove from heat and add the salt, pepper, cayenne (if using) and 2 cups of the cheese. Stir until the cheese has melted.
Line a 9″ x 13″ baking dish with parchment or wax paper.
Pour in the macaroni and cheese and level out with a spatula.
Let cool before placing into the fridge for at least eight hours.

For the mac-and-cheese waffles

Heat your waffle iron and spray well with non-stick spray.
Working in batches, cut the macaroni and cheese into whatever sizes and shapes you want.
Sprinkle a bit of cheese on the waffle iron and add the macaroni and cheese. Top with a bit more cheese and close the waffle iron. Do not press down. Cook 5-6 minutes.
Turn off the waffle iron and let cool 5-10 minutes or until you can remove the mac-and-cheese without it sticking. Keep warm in the oven on low as you cook the remaining mac-and-cheese.

Nutrition

Nutritional values are approximate.