This post has been sponsored by Smithfield®. All thoughts and opinions are my own.
Bacon Mac and Cheese Waffle Bites turns leftovers into crispy, golden brown mac and cheese that you can hold in your hand! With bacon, scallions and garlic, this homemade mac and cheese recipe is over-the-top flavorful!
Topped to your hearts content mac and cheese bites make a great lunch or snack or serve with breakfast meats, fresh fruit, and eggs as a the star of a fun brunch spread; perfect for parties and early morning kickoffs.
Fun Brunch Spread with Bacon Mac and Cheese Waffles
Find everything to set up a fun, cheesy waffle bar brunch at Safeway!
Including naturally smoked, premium quality Smithfield® Bacon and Smithfield® Sausage. Which, let’s get real, is the star of both the mac and cheese and the entire brunch spread 😉 At least in my circles, the bacon is always the first to go.
Just don’t forget to hit up the Safeway app first. Compared to others I’ve used I love how well designed the Safeway ‘Just for You’ app is. It’s easy to search both in-store and the personalized Just for You savings. And when you like a discount it automatically adds participating items to your shopping list to save even more time!
What to serve at a mac and cheese waffle brunch?
- Bacon Mac and Cheese Waffles
- waffle toppings – bacon bits, hot sauce, sausage gravy, tomatoes, fresh herbs (cilantro, basil, chives and/or dill), arugula, chives, scallions, chimichurri verde, toum, salsa, sour cream, etc
- breakfast meats – bacon, sausage, ham, smoked salmon, etc
- eggs – sliced hard boiled, soft boiled with egg cups, baked, etc.
- cut fresh fruit – berries and tropical fruit like papaya, fresh coconut, and kiwi adds extra wow! Safeway even had yellow kiwis last time I was there
- other carbs – bagels, flatbreads, etc.
- beverages – orange juice, coffee, tomato juice and tequila, vodka and light beer to mix up bloody marys, bloody marias and red beers
Bacon Mac and Cheese Recipe Video
How to Make Bacon Mac and Cheese Waffle Bites
Spread super-cheesy bacon mac and cheese in a thin layer on a baking sheet. When cool cut with a small biscuit cutter, pop into a hot waffle iron and press into flat, crispy bacon mac and cheese waffles! Top and serve with crumbled bacon, sour cream, scallions, hot sauce and whatever else you like!
1. crispy bacon bits
Chop and brown your Smithfield bacon; chill bacon before chopping for nice clean slices.
2. creamy bacon cheddar cheese sauce
Add butter to a bit of bacon grease with garlic, scallion whites and flour. Then whisk in milk until smooth. Stir in sharp cheddar and mozzarella; season to taste.
2. homemade bacon mac and cheese
Stir al dente elbow macaroni into sauce then fold in scallion greens, crispy bacon, and sharp cheddar shreds.
Spread bacon mac and cheese onto parchment lined sheet pan and refrigerate at least 3 hours then slice into rounds with a biscuit cutter.
Place, one at a time, in the middle of a preheated waffle iron and cook until crispy.
5. top and enjoy!
Top mac and cheese waffles however you’d like and mix anything you’d like into the homemade mac and cheese!
- add vegetables like spinach, mushrooms, jalapenos, broccoli, etc
- make it a super meat-lovers and add a combo of chicken, lobster, crab, sausage and/or ham with the bacon
- mix in cream cheese to make three cheese mac and cheese . Or choose any other cheese like goat cheese, Parmesan, Gouda or smoked cheddar
- 1 pound Smithfield bacon chopped into 2″ pieces
- 3 tablespoons unsalted butter
- 1/4 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
- 1/2 teaspoon dijon mustard
- 1 pinch dried nutmeg
- 2 splashes hot sauce or more, to taste
- 1 pound elbow macaroni
- salt and pepper to taste
- 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.
- 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.
- 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.
- 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.
- 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.