Mac ‘n Cheese & Slow Roasted Pork Waffle

Waffle Supreme

While watching the latest episode of Burgers, Brews & Ques on The Food Network this weekend, I was inspired by a dish I saw that is served at Puckett’s in Nashville. It was a heaping plate of pulled pork and mac ‘n cheese that made my mouth water. I added my own twist with the savory cheese and chive waffle and the result was amazing… comfort food at it’s best.

Cheese and Chive Waffle

  • 1 1/4 cups whole wheat flour
  • 1 cup cornmeal
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sharp cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1 3/4 cup 2% milk
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 3-5 dash Louisiana hot sauce

Place flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl; stir to combine. Add shredded cheddar and chopped chives; stir. Place the milk, oil, eggs, and hot sauce a separate bowl; stir with a whisk to blend. Add to the dry ingredients and stir until smooth. Let batter rest 5 minutes before using. Preheat your Waffle Iron.

When preheated, pour 1/3 cup batter just a little behind the center of the lower grid; allow batter to spread towards edges for 5 seconds. Close lid of waffle iron and cook until golden brown. Open lid and carefully remove baked waffle. Repeat with remaining batter.

Mac ‘n Cheese

  • 6 tablespoon butter
  • 4 cups 2% milk
  • 1 1/12 cup heavy cream
  • 4 1/2 cups grated sharp white cheddar cheese
  • 2 cups grated Romano
  • 1 lb. elbow macaroni
  • 4 slices of bacon, cooked
  • sliced jalapeno

In a medium saucepan set over medium heat, heat milk. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in cheese. Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Slow Roasted Pork

  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 tablespoon salt
  • 1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
  • 1 16 oz jar tomatillo salsa

Place the first 7 ingredients in a bowl and mix. Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture. Pour the jar of salsa around the pork shoulder. Cook on low heat for 8-12 hours. Remove the pork to a plate and using 2 forks, shred the into bite size pieces


Final preparation

Preheat oven to 375. Place a waffle in the bottom of a small cast iron skillet. Top with pulled pork and then macaroni. Place in oven until top is golden brown. Remove, garnish with chives, jalapenos and bacon, and serve immediately.


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