# Components:
→ Mac and Cheese
01 - 7 oz elbow macaroni
02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon ground mustard
→ Waffle Batter
10 - 1 1/2 cups all-purpose flour
11 - 1 tablespoon granulated sugar
12 - 2 teaspoons baking powder
13 - 1/2 teaspoon baking soda
14 - 1/2 teaspoon salt
15 - 1 1/4 cups buttermilk
16 - 2 large eggs
17 - 1/4 cup unsalted butter, melted
→ For Cooking
18 - Nonstick cooking spray or additional melted butter
# Directions:
01 - Bring salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
02 - Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually add whole milk while whisking constantly. Cook for 2-3 minutes until sauce thickens slightly.
03 - Stir in shredded cheddar and mozzarella until melted and smooth. Season with salt, black pepper, and ground mustard. Fold in cooked macaroni. Let the mixture cool slightly.
04 - In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, eggs, and melted butter. Pour wet ingredients into dry and mix until just combined.
05 - Preheat waffle iron to medium-high and lightly grease with nonstick spray or melted butter.
06 - Spoon a thin layer of waffle batter to cover the bottom of the waffle iron. Place a scoop of mac and cheese in the center, leaving a border. Cover with more batter. Close waffle iron and cook for 4-6 minutes until golden and crisp.
07 - Repeat with remaining batter and mac and cheese. Serve waffles immediately while hot.
