Waffled Mac and Cheese



  • 8 oz. cavatelli or elbow macaroni
  • Salt
  • 1 cup Darigold whole milk
  • 1 tablespoon flour
  • 1 large egg, lightly beaten
  • 1 teaspoon Dijon mustard
  • 3½ cups shredded sharp Darigold cheddar cheese, divided
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • Hot sauce


Cook the pasta in a pot of boiling, salted water just until tender (7-9 minutes). Drain and return pasta to the pot. Whisk together the milk and flour in a small bowl until well combined. Add the egg and mustard and whisk to combine. Pour the mixture into the pot along with 2½ cups cheese. Cook over medium-low heat, stirring constantly until the cheese has melted and mixture has thickened (about 5 minutes). Season with salt, pepper and cayenne. Spread onto a buttered sheet pan into a roughly 9 X 12-inch rectangle, cover and chill until cold (can be done the night before.)

Heat a non-stick waffle iron until hot. Cut the macaroni into 8 pieces and loosen from the sheet pan with a spatula. Sprinkle 2 tablespoons of cheese in the waffle iron and place a piece of the macaroni mixture over it. Sprinkle with 2 more tablespoons of cheese and close the waffle iron. Cook until browned (about 5 minutes). Open the waffle iron and peel the mac and cheese off the surface with a fork or paring knife. If macaroni sticks, turn off the waffle maker and let cool a minute or two. Repeat with remaining squares and serve with hot sauce.


Makes 4 servings.