Cajun Mac and Cheese Waffles

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Smoked andouille sausage combines with a creamy cheese sauce and a touch of heat in this crispy crunchy waffle.

Recipe by Chef Zoe Adelstein, Providence, RI.


  • Ingredients for the waffle:
  • 3 pkgs Barilla® pipette
  • 3 ea andouille sausage, diced
  • 3 medium yellow onions, diced
  • 3 tbsp butter
  • 6 tbsp olive oil
  • 3 ea red bell pepper, diced
  • 9 ea garlic cloves, minced
  • Ingredients for the roux:
  • ½ cup unsalted butter
  • ½ cup flour
  • 2 cups 2% milk
  • 4 cups heavy cream
  • 1 tbsp dry mustard
  • 1 tbsp Tabasco
  • 2 tbsp Zoe’s Cajun Spice Mix
  • 4 cups sharp cheddar (white and orange mix)


Step 1

Bring a large pot of water to a boil and season with salt, cook the pasta for 7 minutes then drain and toss with some oil. Place onto a sheet tray then into the fridge to cool down.

Step 2

While the pasta is cooking, in a large pan sear the andouille sausage until fully cooked and well browned.

Step 3

Remove the sausage from the pan and hold in a bowl.

Step 4

Add peppers and garlic to the same pan and cook until soft and fragrant, about 5 minutes.

Step 5

In a separate small pot add the butter, olive oil and onions then cook over low heat until the onions have slightly browned and become super sweet. Combine with the sausage.

Step 6

For the roux, in a separate medium pot add the butter and melt. When melted add the flour and whisk well so its fully combined. Cook over medium high heat for 1 minutes stirring well.

Step 7

Add the milk, heavy cream, dry mustard, hot sauce and Cajun spice mix. Continue to whisk and reduce the heat to medium.

Step 8

When the mixture begins to bubble add the cheese and reduce the heat to low. Whisk until the cheese is well combined.

Step 9

In a large bowl combine the pasta, cheese sauce and sausage and pepper mixture.

Step 10

Butter a rimmed baking sheet and spread the mac and cheese evenly. Wrap in plastic and place into the fridge until firm and cold.

Step 11

Remove the mac and cheese from the pan and cut into bread sized slices. Place more cheese between the two slices.

Step 12

Using a waffle maker, add the mac and cheese and cook the pasta waffle until perfectly browned and crispy. It should easily lift off the waffle maker.

Recipe Type: , ,
Chef Recommended Cuts
  • Pipette
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 182g
Servings Per Container

Amount Per Serving
Calories 540
Calories from Fat 288
% Daily Value*
Total Fat 32gg
Saturated Fat 17gg
Trans Fat .5gg
Cholesterol 85mgmg
Sodium 220mgmg
Total Carbohydrate 49gg
Dietary Fiber 2gg
Sugars 5gg
Protein 16gg

Vitamin A %
Vitamin C %
Calcium 190mg%
Iron 2mg%
Allergy Information: Contains egg, fish, milk, peanut, shellfish, soy, tree nuts, wheat.
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.