Bacon mac and cheese waffles

Food24
4 servings Prep: 30 mins, Cooking: 40 mins By Food24
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Ingredients (24)

waffles
250 g pasta — macaroni
20 ml butter
30 ml flour — cake
310 ml milk
300 g cheddar cheese — grated
1 garlic — cloves, crushed
15 ml Dijon mustard
200 g bacon bits — cooked
salt and freshly ground black pepper
3 eggs — large
60 ml flour — self-raising
SALSA
2 tomatoes — diced
½ red onion — finely chopped
30 ml basil leaves — torn
10 ml lemon juice
salt and freshly ground black pepper
coriander and chili oil
20 g coriander
1 green chilli
1 garlic — cloves
salt and freshly ground black pepper
to serve — to serve
60 ml sour cream
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Method:

 

For the waffles, cook the pasta in salted boiling water until al dente, 10-12 mins. Strain.

Melt the butter in a pot over medium heat, whisk in the flour and cook, 1 min.

Whisk in 250ml (1 cup) of the milk and cook, 3-5 mins until thick.

Whisk in 100g (½ cup) of the cheese, garlic and mustard. Stir in the bacon and pasta and season it to taste.

Allow the mixture to cool for 10 mins. Stir in the remaining milk and cheese. Add the eggs and flour and mix until combined.

Heat a waffle iron until warm. Grease it with non-stick cooking spray.

Add a generous ladleful of the mac and cheese mixture and cook it in the waffle maker, 3-5 mins until golden and crisp.

For the salsa, stir all of the ingredients together and season it to taste.

For the coriander and chili oil, combine all of the ingredients and using a hand blender, blend until smooth. Season it to taste.

To serve, add a dollop of sour cream to each waffle and top it off with some salsa and a drizzling of the coriander and chili oil.

TIP:

The mixture can also be cooked in a jaffle maker or snakwich maker, if preferred.

ALSO TRY: 

Buttermilk waffles with honey roasted figs, bacon and goat’s cheese

Savoury waffles are a great option for brunches or light dinners.



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