Mac and Cheese Waffles turn leftover macaroni and cheese into crispy, golden brown handheld mac and cheese bites!
Macaroni and cheese waffle recipe
Mac and cheese waffles are easy to make with a waffle iron and leftover homemade mac and cheese.
Eat them plain or top with hot sauce, ketchup, herbs, sour cream, however you like!
These mac and cheese bites make a great lunch, snack or star of a fun brunch spread.
Because a diy food station a waffle bar is perfect for breakfast and brunch but even better when mac and cheese waffles are part of the spread!
Perfect for parties and those early kickoff football games.
This post has been sponsored by Smithfield®. All thoughts and opinions are my own.
Ingredients
- Bacon – or make it a super meat-lovers and add a combo of chicken, lobster, crab, sausage and/or ham with the bacon.
- Elbow macaroni
- Cheddar cheese and mozzarella cheese – or mix in cream cheese to make three cheese mac and cheese . Or choose any other cheese like goat cheese, Parmesan, Gouda or smoked cheddar.
- Butter
- All purpose flour
- Whole milk – or other milk.
- Garlic
- Scallions – or green onions, sliced, white and greens separated
- Dijon mustard – adds a little flavor
- Nutmeg – optional, adds a nice contrast to the creamy sauce
- Optional – add vegetables like spinach, mushrooms, jalapenos, broccoli, etc.
Step by step instructions
- Make homemade macaroni and cheese. This recipe is loaded with bacon, green onions and garlic but you can make mac and cheese waffles with whatever homemade macaroni and cheese recipe is your favorite.
- Spread leftover mac and cheese in a thin layer on a baking sheet and allow to cool until firm, usually at least 3 hours.
- Then cut out rounds using a biscuit cutter for bite sized rounds or cutting into larger squares for full sized waffles.
- Place on preheated waffle iron.
- Press down and cook into flat, crispy bacon mac and cheese waffles.
- Keep warm in a low oven or serve immediately.
- Then top and serve with crumbled bacon, sour cream, scallions, hot sauce and whatever else you’d like.
- Enjoy!
How to serve
You can make these mini mac and cheese waffle bites. Or make full size mac and cheese waffles.
Serve them as a mac and cheese waffle sandwich or mac and cheese waffle burgers, or even Nashville hot chicken topped mac and cheese waffles.
Or you can serve mac and cheese waffles as a part of a mac and cheese waffle bar by placing an assortment of toppings and allow diners to top their waffle bites however they desire. Check out these ideas for what to include in your waffle bar brunch spread:
- Fresh fruit – berries and tropical fruit like papaya, fresh coconut, and kiwi.
- Fresh vegetables – diced tomatoes, fresh herbs (cilantro, basil, chives and/or dill), arugula, chives, scallions, etc.
- Eggs – sliced hard boiled eggs, soft boiled with egg cups, baked, etc.
- Sauces – hot sauce, sausage gravy, chimichurri, pico de gallo or other salsa, guacamole, toum creamy garlic sauce, sour cream, etc.
- Other carbs – bagels, flatbreads, biscuits, cornbread, etc.
- Beverages – orange juice, coffee, bloody marys, coffee, etc.
📖 Recipe
Servings: 14 waffles
Calories: 497kcal
Ingredients
- 1 pound bacon chopped into 2″ pieces
- 3 tablespoons unsalted butter
- ¼ cup all purpose flour
- 3 cups whole milk room temperature
- 2 cloves garlic crushed
- 3 medium scallions sliced, whites and greens separated
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- ½ teaspoon dijon mustard
- 1 pinch dried nutmeg
- 2 splashes hot sauce or more, to taste
- 1 pound elbow macaroni
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil over high heat and cook pasta al dente according to package instructions, drain but do not rinse. Line a large baking sheet with parchment paper.1 pound elbow macaroni
- In large skillet or saucepan over medium high cook chopped bacon until browned and crispy. Drain, reserving 3 tablespoons bacon grease, and remove to paper towel to drain.1 pound bacon
- Add butter to reserved grease in pan and heat over medium heat until melted. Add garlic and scallion whites and cook until fragrant, about 30 seconds. Then whisk in flour and cook until pale golden and nutty, scraping up the browned bits of bacon off the bottom.3 tablespoons unsalted butter, 2 cloves garlic, 3 medium scallions, ¼ cup all purpose flour
- Slowly whisk in milk and bring to a simmer. Stir in Dijon mustard and a few dashes of hot sauce then add 3 cups cheddar and 1 cup mozzarella. Stir until smooth then remove from heat and season with nutmeg, salt and pepper.3 cups whole milk, 4 cups shredded cheddar cheese, ½ teaspoon dijon mustard, 1 pinch dried nutmeg, 2 splashes hot sauce, salt and pepper, 2 cups shredded mozzarella cheese
- Pour bacon cheddar cheese sauce over drained al dente elbow macaroni and gently toss to coat. Then stir in crispy bacon, scallion greens and remaining grated sharp cheddar and mozzarella cheese. Spread evenly over parchment-lined baking sheet and refrigerate at least 3 hours, ideally overnight.
- When ready to serve, preheat oven to 200 degrees Fahrenheit and waffle iron to highest setting. Cut chilled mac and cheese ‘sheet’ into rounds with a small biscuit cutter then place, one at a time, into the center of preheated waffle maker and cook until crispy and easily releases from iron, about 2 minutes. Keep warm on a baking rack in warm oven until all are cooked.
- Top as desired and serve.
Video
Nutrition
Calories: 497kcal | Carbohydrates: 30g | Protein: 21g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 546mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 0.8mg | Calcium: 385mg | Iron: 1mg
Made this recipe? Please share!Mention @freshflavorful or tag #FreshFlavorfulLife
Nutrition Facts
Mac and Cheese Waffles
Amount Per Serving
Calories 497
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 79mg26%
Sodium 546mg24%
Potassium 258mg7%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 3g3%
Protein 21g42%
Vitamin A 635IU13%
Vitamin C 0.8mg1%
Calcium 385mg39%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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