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Macaroni and Cheese Waffles


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  • 1 pound dried macaroni
  • Kosher salt
  • 2 tablespoons butter, plus more for greasing baking sheet
  • 1 tablespoon flour
  • 1 cups whole milk
  • Dash hot sauce, plus more for serving
  • 1 teaspoon mustard
  • 1 1/4 pounds grated cheddar cheese
  • Maple syrup for serving (optional)



Step 1

Place pasta in a large pot and cover with lukewarm water by 2 inches. Add 2 tablespoons salt. Bring to a boil over high heat, stirring occasionally, and cook until pasta is tender, about 6 minutes after coming to a boil. Drain pasta.

While pasta cooks, heat butter in a large Dutch oven over medium heat until melted. Add flour and cook, stirring, until pale golden blond. Slowly whisk in whole milk. Whisk in hot sauce and mustard. Bring to a simmer. Reduce heat to low and stir in 3/4 pounds grated cheese. Stir until melted. If smoother texture is desired, transfer to a blender and blend on high speed until glossy and smooth.

When pasta is cooked, add cheese sauce and stir to combine. Pour mixture into a greased rimmed baking sheet and flatten with a spatula. Refrigerate until completely set, about 30 minutes.

Preheat a waffle iron. Carefully cut macaroni and cheese into 8 even squares.

Using a wide spatula, carefully lift one square and plate it on a cutting board. Cover top with 1/4 of remaining cheese. Place another square of macaroni on top of cheese, creating a sandwich.

Place sandwich in waffle maker. Close and cook until golden brown on both sides and cheese has crisped up, about 6 minutes. Remove from waffle iron and serve with syrup and hot sauce. Repeat steps 4 through 6 for remaining waffles.

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