Mac 'N Cheese Waffles
by Christina Valagao
This recipe is decant and delicious. Its a fun side to add to the table with your favourite main course or you could use this as a base for your eggs benny. The possibilities are endless with this crispy cheesy waffle.
Ingredients:
- 3/4 cup Parmesan
- 1 1/2 cups cheddar
- 1 1/2 cups aged white cheddar
- 1 1/4 cups fontina
- 2 1/2 cups 2% milk, lukewarm
- 5 TBSP butter
- 5 TBSP flour
- 1/8 tsp smoked paprika
- 1 heaping tsp Dijon mustard
- 3.5 cups or 1 LB pasta
- Salt and Pepper to taste
Method:
1. In a medium saucepan filled with boiling water, cook macaroni for about 8-10 minutes, or until al dente. Drain and set aside to cool.
2. Melt butter in a pot and add in flour, whisk until thick. Slowly add in warm milk and incorporate. Add dijon and paprika, whisk until smooth.
3. Slowly add in all the grated cheese one handful at a time and whisk until smooth. Add cheese mixture to macaroni and mix until well incorporated. Spread mixture in a baking pan lined with parchment paper. Mixture should be about 1” thick.
4. Transfer the pan to the fridge so it cools and hardens completely (about 2 hours). This step can be done 24 hour in advance and kept in the fridge.
5. Cut your cooled mixture into squares, depending on the size of your waffle maker, typically I cut mine into 4” x 4” squares however if you prefer bite size, cut them smaller.
6. Preheat your waffle iron to medium high heat. Spray with a nonstick spray and place 4x4 cooled Mac n’cheese squares in the waffle iron. Close tightly and cook for 4-5 minutes or until bubbling and crispy.
7. Serve this with your favourite main or make into minis for a crowd pleasing appy.
- Serves 8 as a side or 12 as appetizers
2. Melt butter in a pot and add in flour, whisk until thick. Slowly add in warm milk and incorporate. Add dijon and paprika, whisk until smooth.
3. Slowly add in all the grated cheese one handful at a time and whisk until smooth. Add cheese mixture to macaroni and mix until well incorporated. Spread mixture in a baking pan lined with parchment paper. Mixture should be about 1” thick.
4. Transfer the pan to the fridge so it cools and hardens completely (about 2 hours). This step can be done 24 hour in advance and kept in the fridge.
5. Cut your cooled mixture into squares, depending on the size of your waffle maker, typically I cut mine into 4” x 4” squares however if you prefer bite size, cut them smaller.
6. Preheat your waffle iron to medium high heat. Spray with a nonstick spray and place 4x4 cooled Mac n’cheese squares in the waffle iron. Close tightly and cook for 4-5 minutes or until bubbling and crispy.
7. Serve this with your favourite main or make into minis for a crowd pleasing appy.
- Serves 8 as a side or 12 as appetizers
Copyright (c) Caren McSherry 10/2022
