Mac and Cheese Waffles, Because Life Is Short

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Stephanie Le of I Am a Food Blog throws some macaroni and cheese into a waffle maker to dramatic effect. Seriously, how have we not thought of this already?

All photos courtesy of Stephanie Le

By Stephanie Le, I Am a Food Blog

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.

Do it. You know you want to!

Related: 3 Ways to Put Your Waffle Maker to Use

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 to 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-by-3-inch strips — adjust accordingly. Heat up your waffle maker until hot. Sprinkle a generous amount of the remaining grated cheese onto the bottom of the waffle maker. When it melts, place your mac and cheese bricks 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.

If you’re looking for the waffle stick maker, you can find it here.

Related: Blueberry Waffle Cookie Recipe From ‘Bakers Royale’