Mac n’ Cheese Waffles

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

  • Servings: 4
  • Difficulty: easy
  • Print


  • 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


  1. 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).
  2. 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.
  3. 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!

Adapted from:

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