So… I saw these macaroni & cheese waffles on Pinterest a while ago and fell in love with the very idea.
After savoring the thought for months, I decided to pull the trigger and make the waffles happen. It was a success.
The process is detailed here but I tried slightly different ingredients.
- 1/2 lb of macaroni (cooked al dente)
- 2 cups all-purpose flour (about 10 ounces)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon mustard power
- 3 whole eggs
- 2 cups whole milk
- 2 tablespoons melted butter
- 6 ounces bacon, cooked until crisp, crumbled, plus 1 tablespoon
- reserved bacon fat
- 12 ounces freshly grated cheddar (mild and sharp) cheese
- 3 scallions
- Cracked pepper (to taste)
Lessons learned: The waffles were excellent but after this time around, I would add a little more salt, not include the macaroni. It was a fun additive but unnecessary and just plain over the top. And of course, I’d add more bacon.
I also made a Sriracha & sour cream sauce to compliment the waffles and that was a win as well!
On a related note, I think I wanted to try a salmon, blue cheese and chive waffle next and serve it with a caper & orange whipped cream. The possibilities seems endless…