Bacon Mac 'n Cheese Waffles

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


  • Elbow macaroni: 1 16-oz box
  • Butter: 1 stick
  • All-purpose flour: 1/2 cup
  • Milk: 4 cups
  • Pasteurized cheese, such as Velveeta: 1 16-oz package
  • Dijon mustard: 1 tbsp
  • Hot sauce: 6-8 drops
  • Cooked crisp bacon, crumbled: 6 strips
  • Large eggs, lightly beaten: 2
  • Panko bread crumbs: 2 cups


  1. Prepare the macaroni according to package directions; drain. Transfer to a large bowl.
  2. To make the sauce, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until golden, about 2 minutes. Slowly whisk in the milk and bring to a simmer. Cook, over medium heat, whisking frequently, until the milk mixture begins to thicken, about 5 minutes. Remove from the heat, stir in the cheese, mustard, and hot sauce until well mixed. Reserve 1/2 cup sauce to serve later; keep warm.
  3. Add the remaining sauce and bacon to the pasta, stirring until well mixed. Spread the mixture evenly on a cookie sheet lightly sprayed with nonstick spray. Cover with plastic wrap and refrigerate until well set, about 1 hour or overnight.
  4. Cut the chilled macaroni mixture into 8 squares. Whisk the eggs together in a large shallow plate. Place the panko on a sheet of wax paper. Dip the squares, one at a time, into the egg mixture and then the panko, turning to coat all sides.
  5. Lightly spray the upper and lower waffle plates with nonstick spray. Set the function dials to the waffle setting and preheat the waffle plates.
  6. Place 4 squares on the lower waffle plates. Close the lid and cook until the waffles are heated through and crisp, 8 – 10 minutes. Transfer the waffles to a plate. Repeat with the remaining squares. Serve drizzled with the reserved cheese sauce.

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