Boil your macaroni until al dente, according the package. When the macaroni is finished drain, rinse with cold water and set aside until your sauce is finished.

In a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in 1 cup of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.

Remove from the heat and add the salt and pepper and cheese. Stir until cheese is melted. Add the drained pasta and gently mix. Taste and adjust seasonings if needed. Spread into a shallow baking sheet and let cool completely. Cover and place in the fridge overnight.

The next day, the mac and cheese should be solid. Cut into shapes according to your waffle maker. I used my waffle stick maker, so I cut the mac and cheese into 1 inch x 3 inch strips – adjust accordingly. Heat up your waffle maker until hot. Sprinkle on a generous amount of shredded cheese on to the bottom of the waffle maker. When it melts, place your mac and cheese brick into the waffle maker. Sprinkle the tops with a bit of shredded cheese and close the waffle maker gently. You don’t need to press down – as the mac and cheese heats up, the lid will close on its own. Cook until golden brown and crispy, about 5-6 minutes. Unplug your waffle maker and let cool slightly (this makes it easier to remove the waffles) then remove. Repeat as needed.

If you let the waffles cool completely, you can prepare them the day before you want to eat. To reheat, warm in a single layer on a rimmed baking sheet in a 300°F oven for 10-15 minutes. The waffles will hold their shape thanks to the crispy cheese. You can also microwave them, if you’re into microwaves.