Mac and Cheese Waffles, Because Life Is Short

48.65% credibility

Brazil's Ex-Leader, Luiz Inácio Lula da Silva, Is Held for Questioning

804 points

A mom wrote a heartwarming letter to Hillary Clinton about her dreams for her daughter s future

742 points

Most recent

Sólo los degenerados hacen turismo - (La conjura de los necios de J.K. Toole)

El diario de Enrique
8 points

Hablando con el mar, el pescador, el párroco y el extraordinario "dejé de amar" de los Muñiz

El diario de Enrique
6 points


pensamiento Libre
22 points

Los mejores 4 consejos para aprender a jugar Slots

Ocios y what!?
26 points

Conseguir un Papá ideal a través de la IA (Inteligencia artificial)

El diario de Enrique
4 points


pensamiento Libre
160 points

Las 6 mejores cosas para hacer en Tanzania

14 points

Todo hace creer que serán los insectos la solución a la dieta del futuro de los humanos

82 points

Diferencias entre parquet, tarima flotante y suelo laminado

10 points

Enrique, estás de atar

El diario de Enrique
8 points
I love waffling things. There’s something about the crisp edges, the fluffy (or creamy) middles, and the square indentations. Waffles just work — especially mac and cheese waffles. They sound like a total gimmicky sort of dish, and I guess, in some ways they are, but they’re really, really good. Imagine a lacy crispy cheese crust and creamy dreamy inside, all in a convenient handheld waffle shape. Perfect for dipping or having alongside another handheld type of meat, like fried chicken or ribs.

Mac and Cheese Waffles, Because Life Is Short

Do it. You know you want to!

Mac and Cheese Waffles Recipe
Serves 4 to 6

2 cups dry macaroni
3 tablespoons butter
¼ cup flour
2 ½ cups milk
½ teaspoon salt
½ teaspoon pepper
2 cups grated cheese of choice (I used a mix of white and sharp cheddar)
2 extra cups grated cheese of choice

Boil your macaroni until al dente, according the package. When the macaroni is finished, drain and rinse with cold water and set aside until your sauce is finished.

Make the sauce: In a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in 1 cup of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.

Remove from the heat and add the salt and pepper and 2 cups of cheese. Stir until cheese is melted. Add the drained pasta and gently mix. Taste and adjust seasonings if needed. Spread into a shallow baking sheet and let cool completely. Cover and place in the fridge overnight.

The next day, the mac and cheese should be solid. Cut into shapes according to your waffle maker. I used my waffle stick maker, so I cut the mac and cheese into 1 inch by 3 inch strips — adjust accordingly. Heat up your waffle maker until hot. Sprinkle on a generous amount of the remaining grated cheese on to the bottom of the waffle maker. When it melts, place your mac and cheese brick into the waffle maker. Sprinkle the tops with a bit of grated cheese and close the waffle maker gently. You don’t need to press down — as the mac and cheese heats up, the lid will close on its own. Cook until golden brown and crispy, about 5 to 6 minutes. Unplug your waffle maker and let cool slightly (this makes it easier to remove the waffles) then remove. Repeat as needed.

If you let the waffles cool completely, you can prepare them the day before you want to eat. To reheat, warm in a single layer on a rimmed baking sheet in a 300°F oven for 10 to 15 minutes. The waffles will hold their shape thanks to the crispy cheese. You can also microwave them, if you’re into microwaves.

To comment you must log in with your account or sign up!
Featured content