Recipes // Main Dish Pasta // Waffled Macaroni and Cheese

Waffled Macaroni and Cheese


By Daniel Shumski

41⁄2 hours (includes preparation of macaroni and cheese, plus 3 hours of refrigeration time)

Serves 8


  • Prepared Macaroni and Cheese (recipe follows)
  • 2 large eggs
  • Pinch each of salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 cup seasoned bread crumbs
  • 1⁄4 cup grated hard cheese, such as Parmesan or Pecorino Romano
  • Nonstick cooking spray


  1. Cut the macaroni and cheese into slices about 1⁄2 inch thick.
  2. Preheat the waffle iron on medium. Preheat the oven on its lowest setting.
  3. In a small bowl, beat the egg with a pinch each of salt and pepper.
  4. Set out 3 shallow bowls. Measure the flour into the first. In the second bowl, place the beaten eggs. Mix the bread crumbs with the cheese in the third.
  5. Take a slice of the macaroni and cheese, and, handling it gently, coat both sides in the flour. Then dunk both sides in the egg. Finally, coat both sides with the bread crumbs, pressing the mixture so it sticks. Set aside the slice and repeat with the remaining slices.
  6. Coat both sides of the waffle iron grid with nonstick spray. Place the macaroni and cheese slices in the waffle iron, close the lid, and cook until heated through and golden brown, 3 minutes.
  7. The extraction process can be tricky. With a silicone spatula, loosen the edges of the macaroni and cheese. Use the spatula to gently pry the macaroni and cheese from the waffle iron and then support the bottom with the spatula while you lift it out with tongs.
  8. Repeat Steps 5 through 7 until all of the macaroni and cheese has been waffled. Keep the finished macaroni and cheese warm in the oven.
Featured Recipes

Personally Yours

Marketplace Recommendations