Andiron Steak & Sea's Mac and Cheese Waffles
"I love all the crispy bits on the edge of a great Mac and cheese, and this takes that to a whole other level — but it also keeps the center gooey and delicious — so there's a great contrast in each bite," says Elizabeth Blau, the owner and restaurateur behind Andiron. It makes a really great bar snack, perfect with a glass of wine. "When we were developing the menu, it was really important to find fun ways to offer some of the steakhouse staples, but with a little twist — I came across the waffle idea on Pinterest, and our chef Joe Zanelli just really ran with it!"
- 16 oz elbow macaroni
- 10 oz heavy cream
- 1.5 tbsp salt
- 2.5 oz cornstarch
- 2 oz water
- 14 oz white cheddar
- 14 oz gruyère
- 3 oz grated parmesan
Bring 5 cups of water to a boil in a large pot. When the water reaches a rolling boil, add the elbow macaroni and boil for 4 minutes. Remove the macaroni from the water and reserve cooking water. Combine the cornstarch and 2 oz of water, whisk until smooth, and set aside.
In a medium saucepan, combine the heavy cream and cooking water and bring to a boil. Add the cornstarch water slurry and salt to the boiling cream and water, bring back to a boil. Gradually add the two cheeses to melt. Add the cooked macaroni to the cheese sauce, remove from heat and cool into 1-cup portions. Cut into discs with ring cutter. Heat waffle iron, press, and cook until golden brown. Top with parmesan cheese and serve.