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.
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.
Nutritional values are approximate.