Macaroni and Cheese Waffles with Bacon

Ingredients:

• 340 g bacon slices, diced
• 110 g unsalted butter
• 0.5 cups flour
• 4 cups whole milk
• 3 cups grated sharp cheddar (about 12 oz)
• 2 cups grated pepper jack cheese (about 220 g)
• 0.5 tbsp. grated parmesan
• 450 g of pasta horns
• Special equipment: waffle iron

Preparation:

1. Bring a large saucepan of salted water to a boil.
2. Meanwhile, in a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 7-8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour the rendered fat from the skillet into an ovenproof container (set aside for another use) and wipe the skillet dry with paper towels.
3. In the same large skillet, melt the butter over medium heat. Add the flour and stir until browned, about 1 minute. Add the milk and bring to a simmer, stirring every few minutes, until it thickens enough to coat the back of a spoon. Add the three cheeses in several batches, stirring after each addition, until melted. Remove from heat.
4. Add the pasta to boiling water and cook according to package directions until al dente, then drain. Transfer the pasta to a large bowl, add 3/4 of the cheese sauce and 3/4 of the cooked bacon, and toss to combine. Spread the mixture on a rimmed baking sheet, spread it out to the edges, and refrigerate for 1 hour. Set aside the remaining cheese sauce for serving.
5. Preheat a waffle iron. Spray with cooking spray and add enough macaroni and cheese to cover most of the waffle iron. Press firmly to close the waffle iron (don't worry if some of the macaroni and cheese falls out). Cook until golden brown, about 4-6 minutes.
6. Meanwhile, reheat the remaining cheese sauce over low heat. Place the waffle on a plate, pour the cheese sauce over it, and sprinkle with the remaining bacon. Repeat with the remaining macaroni and cheese.