Take your creamy Parrano mac and cheese to the next level – and make it into waffles! The crispy cheesy crust is reason enough to give this a try. Whether you decide to eat them alone or use them to replace burger buns….you will never get tired of eating mac and cheese like this!
Parrano Mac and Cheese Waffle
Servings – 12
2 cups elbow macaroni, cooked al dente
2 Tbsp salted butter
3 large garlic cloves, finely minced
1 Tbsp finely chopped red onion
¼ cup flour
2 cups whole milk
6 cups Parrano® cheese, shredded
Kosher salt and pepper, to taste
- Grease a 9” x13”pan and set aside. In a large saucepan, melt the butter over medium heat. Once it starts to bubble, add in minced garlic and onion. Sauté until garlic is golden and onions are translucent. Whisk in flour until combined – let cook for 3-5 minutes stirring occasionally. Continue whisking and slowly pour in milk. Bring to a simmer until slightly thickened.
- Add half the Parrano® cheese to the mixture, stir until melted. Stir in drained pasta, salt, and pepper to taste. Stir in remaining Parrano® cheese, mix until well combined.
- Pour mac n’ cheese into greased pan and spread evenly. Refrigerate for 2-3 hours or overnight.
- Preheat waffle iron on the highest setting. Cut the mac and cheese into 12 pieces. Place one square at a time on the center of your waffle iron and close. Begin checking after 5 minutes and continue checking until iron cover opens easily. Using a spatula transfer waffle to plate, cut into desired pieces and serve.