Who doesn’t love waffles? Everyone loves them and they become even more fun when you change up what’s inside them. While I love making my traditional Belgian waffles and buttermilk waffles, I also love to change things up (like I did with sweet potato waffles). My leftover pasta was just begging to made into a waffle, so a waffle it became.
This definitely confused Amelia, but it certainly didn’t stop her from eating it. Matilda, of course, loved it and I even got Trevor to eat it, who isn’t the biggest mac n’ cheese fan (I know, crazy, right?!).
These would be really fun in a lunchbox as a wafflewich, too! Let me know what you’d put in the middle!
Mac n' Cheese Waffles
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 -2 cups milk, any kind
- 2-3 cups cooked elbow macaroni
- 1 1/2 cups shredded Cheddar cheese, divided
- 1 egg, beaten
- 1/3 cups bread crumbs
- Nonstick cooking spray, for the waffle iron
- Melt butter in a medium sized pot over low heat. Add flour and whisk vigorously until mixture begins to thicken. Keep whisking for 2 more minutes, then slowly add 1 1/2 cups milk (if the mixture is too dry, slowly add in a little more milk by the tablespoon).
- Turn off the heat and return macaroni to pot. Add 1 cup cheddar cheese and stir until the cheese has melted and the macaroni is evenly coated in the cheese sauce. Stir in egg and bread crumbs until evenly combined.
- Meanwhile, preheat the waffle iron. When the waffle iron is hot, spray with cooking spray. Scoop about ½ cup of the macaroni and cheese into the center of the grate and sprinkle with more cheese. Close the iron and cook until golden and crispy, about 5 minutes. Use forks to carefully remove the waffle from the iron. Repeat until you’ve used up all the macaroni and cheese. Enjoy!