MAC AND CHEESE WAFFLES WITH BACON

Mac and Cheese Waffles with Bacon image

Provided by Food Network Kitchen

Time 1h30m

Yield 6 to 8 waffles

Number Of Ingredients 10

Kosher salt
12 ounces sliced bacon, diced
1 stick unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
3 cups shredded sharp yellow Cheddar (about 12 ounces)
2 cups shredded pepper jack (about 8 ounces)
1/2 cup grated Parmesan
1 pound elbow pasta
Nonstick cooking spray

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy, 7 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Pour bacon fat into a heatproof container (save for another use) and wipe the skillet clean with paper towels.
Melt the butter in the large skillet over medium heat. Add the flour and whisk until tan in color, about 1 minute. Add the milk and bring up to a simmer, whisking every couple of minutes, until thick enough to coat the back of a spoon. Add the three cheeses in batches, whisking after each addition, until melted. Remove from the heat.
Add the pasta to the boiling water and cook according to the package directions until al dente, then drain. Transfer to a large bowl, add 3/4 of the cheese sauce and 3/4 of the cooked bacon and stir to combine. Pour onto a rimmed baking sheet, spread it to the edges and refrigerate for 1 hour. Reserve the remaining cheese sauce for serving.
Preheat your waffle iron to medium high. Spray with nonstick cooking spray and add enough mac and cheese to cover most of the iron. Press down hard to squeeze the waffle iron shut (don't worry if some mac and cheese falls out). Cook until golden brown, about 4 to 6 minutes.
Meanwhile, reheat the reserved cheese sauce over low heat. Plate the waffle with a side of cheese sauce and garnish with some of the remaining bacon. Repeat with the remaining mac and cheese.