Mac-and-Cheese Waffles with Brisket

5 minsPrep Time
25 minsCook Time

30 minsTotal Time


Rehydrating Brisket

  • 2 Tbsp EVOO
  • 6 Cloves Garlic Finely chopped
  • 1 Large Sweet Onion (Like Vidalia) Sliced
  • 1 1/2 Cups Beef Stock
  • 1/2 Cup BBQ Sauce
  • Salt and Pepper to Taste
  • Cajun Seasoning
  • Scallions and Parsley Optional


  • 1 8-oz Bag Coleslaw About 3 Cups


  • 2 Slightly Firm Mangoes (About 1 3/4 Pounds) Peeled, pitted and thinly sliced (about 2 cups).
  • 1/2 Cup Fresh Cilantro Chopped
  • 2 Tbsp Freshly squeezed lime juice
  • 1 Tbsp Honey or Agave Syrup
  • 1/4 Tsp Celery Salt
  • 1/4 Tsp Freshly Ground Black Pepper

Mac and Cheese

  • 1 1/2 Tsp Kosher Salt Plus more as needed
  • 1 Pound Elbow Macaroni
  • 4 Cups Shredded Extra Sharp Cheddar Cheese
  • 2 Cups Shredded Colby Jack Cheese
  • 1 Cup Shredded Gouda Cheese
  • 8 Tbsp 1 Stick Unsalted Butter Melted
  • 1/2 Tsp Paprika
  • 1/2 Tsp Freshly Ground Black Pepper
  • 2 Large Eggs
  • 2 Cups Half-and-Half



Step 1: Preheat the oven to 350°F.

Step 2: Bring a large pot of generously salted water to a boil.

Step 3: Add the macaroni and cook to al dente according to the package instructions, 8 to 9 minutes.

Drain into a colander and thoroughly and rinse under cold water to stop the cooking process. Set

aside in the colander. Be sure to cool your pasta completely.

Step 4: In a large bowl, mix the Cheddar, Colby Jack, and Gouda together. Set aside.

Step 5: Return your cooked macaroni back to the large pot, then add the melted butter, paprika, 1 1/2

teaspoons salt, and 1/2 teaspoon pepper and stir until combined. Taste your pasta and adjust any

seasonings to your preference. Then add the eggs and stir to combine.

Step 6: Add one-quarter of the cheese mixture to the macaroni mixture and stir to combine.

Step 7: Transfer half of the macaroni mixture to a 9 x 13-inch broiler-safe baking dish in an even

layer. Sprinkle with one-third of the remaining cheese mixture.

Step 8: Layer the remaining macaroni on top of the cheese, then top with half of the remaining

cheese mixture. Pour the half-and-half on top of the layered pasta. Cover with foil, place in the

middle rack of the oven, and bake for 30 minutes.

Step 9: Carefully remove and discard the foil. Preheat the broiler to high.

Step 10: Top the macaroni mixture with the remaining cheese mixture and broil uncovered until

golden brown and crispy, 2 to 3 minutes.

Step 11: Allow to cool and set fully before serving, 10 to 15 minutes. This will solidify the cheese,

macaroni, and layers, so everything is bound and the cheese and sauce don’t ooze out.

COOK’ S NOTE: Make sure to completely cool the macaroni noodles, so the eggs don’t curdle

when you add them.


Step 1:

Heat the EVOO on medium heat in a deep, heavy pot (I love a good Dutch oven).

Step 2:

Add sliced onion salt and pepper and sauté until translucent about 5 mins. Add finely 

chopped garlic cloves, and sauté until fragrant about 30 seconds.

Step 3:

Add chopped brisket, stock and bbq sauce. 

Step 4:

Bring to boil and then to a simmer for about 10-15; (stirring frequently making sure the 

bbq sauce doesn’t stick to the bottom of the pot and burn) until brisket can be shredded.

Step 5:

Taste and readjust seasoning; serve hot over mac cheese waffles, cornbread or on toasted buns. Top with fresh herbs and green onions.


Step 1:

Preheat a waffle iron and spray with non-stick spray. 

Step 2:

Carefully cut macaroni & cheese into even squares (of cutting from a casserole dish slice

macaroni in half; crosswise as it may be too dense) 

Step 3:

Using a wide spatula, carefully lift one piece of macaroni cheese into the waffle iron. Cover top with a couple tablespoons of cheese. Place another piece of macaroni on top of cheese, creating a sandwich.

Step 4:

Close the waffle iron and cook until golden brown on both sides and cheese has crisped 

up, about 4-6 minutes. Remove from waffle iron and serve hot. Repeat steps for remaining waffles.