Mac and Cheese Waffles turn leftover homemade macaroni and cheese into crispy, golden brown bacon, scallions and garlic mac and cheese that you can hold in your hand!
Course Appetizer, lunch, main, Main Course
Cuisine American
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
chill time 3 hourshours
Total Time 45 minutesminutes
Servings 14waffles
Calories 497kcal
Author Tristin Rieken
Ingredients
1poundbaconchopped into 2" pieces
3tablespoonsunsalted butter
¼cupall purpose flour
3cupswhole milkroom temperature
2clovesgarliccrushed
3mediumscallionssliced, whites and greens separated
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.