Recipe:
Beer Mac & Cheese Waffles
Waffles are fantastic. There's no question about it. And when they're savory (i.e. chicken and waffles), they're even better (in our opinion). So we asked ourselves a question. How does one make the ultimate savory waffle? The answer was clear and incidentally packed with cheese. We looked in The Mash archives, rediscovered our gooey, smoky, uber-easy, and super-cheesy Stovetop Beer Mac & Cheese and it came to us. Let's make waffles out of mac & cheese. We did, and the resulting waffles were insanely delicious.
Imagine mac & cheese in which every bite is crispy (so no more hogging the browned edges when spooning out portions). Serve with a big dollop of sour cream. It really tricks your mind (and those of your eager guests) because it looks so much like whipped cream on a traditional Belgian waffle. Whip up a batch for your next dinner party or brewday, and they're bound to be a hit.
What You Need
- Stovetop Beer Mac & Cheese, prepared
- cooking oil spray
- 1/2 cup sour cream
- scallions, thinly sliced
What You Do
- Form Beer Mac & Cheese into disks the same size as your waffle iron. Chill individually (can use parchment paper in between to stack) about 2 hours.
- Heat waffle iron to hot. Spray with cooking oil. Carefully place Beer Mac & Cheese disk on the waffle iron and close. Cook 7-8 minutes or until middle is crispy and waffle can be easily removed with a fork.
- Top with sour cream and scallions. Dig in.
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