Lunchbreak: Mac n cheese waffle, prepared by Chef Frank Kwiatkowski, Baderbrau Tap & Kitchen

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Chef Frank Kwiatkowski

2515 S. Wabash Avenue
(312) 890-2728

Mac & Cheese Waffle
Yields 6 waffles

waffle batter
mac & cheese
5 cups shredded cheddar cheese or other cheese of your liking
6 strips bacon

Preheat oven to 350 degrees. Prepare mac & cheese and set aside. Prepare waffle batter and set aside. Add 5 cups shredded cheese to waffle batter. Add 3 cups mac & cheese to mixture as well. Preheat waffle maker. Scoop 1 1/2 cups of waffle batter into waffle maker. Cook for 10 minutes or until golden brown. Remove waffle. Top waffle with desired toppings (e.g. bacon, cheese, mac & cheese, etc.) Place waffle with toppings on cookie sheet and bake for 10 minutes. Remove from oven, cut and serve.


2 eggs
2 cups all-purpose Flour
1 3/4 cups milk
1/2 cup vegetable Oil
1 Tablespoon granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt

Beat eggs in large bowl. Beat in remaining ingredients until smooth.

Mac & Cheese

1 1/2 lbs. dried noodles (macaroni, gemelli or your favorite type)
1 stick butter
1 teaspoon paprika
1/2 gallon whole milk
8 oz cream cheese
16 Slices America cheese (or other cheese to your liking)
16 oz sharp cheddar, shredded (or other cheese to your liking)
1/2 oz sriracha
1 oz white wine
1 Tablespoon salt

Boil noodles per instructions on box. Melt butter with paprika in saucepan over medium heat. Add milk and warm on low heat. Melt cream cheese and American cheese in milk. Bring to a low simmer. Add sharp cheddar, cover and turn off heat. Let mixture sit for 5 minutes. Stir until completely melted. Add sriracha and white wine, stir and add cooked noodles.

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