Mmmmmm… Macaroni & Cheese. An American staple.
Kids and adults alike have a soft spot in our hearts for this classic comfort food. Here I’ve kept it very simple with just the addition of some egg for firmness and ease of removing and serving within the whole waffle iron mindset. This gives it a texture more akin to the traditional baked-in-casserole variety of mac-n-cheese than a straight-from-the-saucepan creaminess; but if it was saucy like the latter it would be a runny mess. Heck, if that wasn’t a concern I could write recipes for pudding and lattes and I could just let you pour them straight from the iron into your mouths.
That wouldn’t be very nice of me, would it?
You can also add chopped cooked chicken or ham, crumbled bacon, or diced tomato to this — some of the things I most frequently add to homemade macaroni and cheese. But I’ve left it here for the purists and invite the more adventurous spirits to branch out as they see fit.
A note about the boxed mac and cheese: pick your favorite. There are so many on the shelf these days its mind-numbing. But use one that has small macaroni so that it will fill the cavities of the waffle iron nicely. I used Kraft mini shells with three cheeses. Basically, from a box, they all TASTE the same; you just want them to work in your favor so (and I don’t believe I’m saying this) you really want to opt for a small noodle.
1 Box Macaroni & Cheese, prepared
1/2 Cup shredded cheddar cheese
1/2 Tbsp. Flour
1 Tbsp. Water
Salt & Pepper to taste
2 Tbsp. corn flake crumbs OR crushed potato chips
Waffle Iron Setting/Cook Time: MEDIUM HIGH
Let prepared macaroni and cheese cool a bit so that additional ingredients won’t be cooked on contact.
Add shredded cheese and egg. Mix flour and water and add to macaroni mix, along with salt and pepper to taste. Mix until thoroughly combined.
Grease waffle iron with nonstick cooking spray or melted butter. Spoon mac and cheese mixture over griddle, leaving a bit of room at edges for it to spread. Sprinkle crumbs or chips over top. Cover and cook until golden brown. Allow waffles to sit for a minute until firm enough to handle. Loosen edges and transfer to serving plate.
These are great hot off the griddle or cooled to room temperature and eaten by hand.